Spinach, Pumpkin, Walnut & Feta Salad

A simple spinach pumpkin salad that has flavour, colour and texture.   It’s delicious as a side or main salad

I have made this spinach pumpkin salad a couple of times and enjoy it every time.  The flavour combinations of sweet roasted pumpkin, salty feta and crunchy walnuts work well together.  Ideally, serve this spinach pumpkin cold but you could serve it warm once the pumpkin has roasted.

When roasting the pumpkin, ensure that you don’t over roast the pumpkin cubes.  You want them to be firm not mushy.

Salad Leaves

If you don’t have spinach leaves then arugula (rocket lettuce) works well too.  I’ve tried it with both green leafy goodness and was in two minds which leaf would make the final cut.  As ever, the supply that the supermarkets had that week pushed me to spinach.

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Pecan nuts would work too as they compliment the flavour of pumpkin as well as walnuts.  Or you could try any other nut you have to hand. 

I’ve kept the salad dressing simple as I wanted to enjoy the flavours of the spinach pumpkin salad ingredients.  I was tempted to drizzle balsamic vinegar over the salad too but wanted to keep the carbs low.  Try your favourite salad dressing ingredients but don’t slather the salad with it.  You will want to enjoy the flavours of this spinach pumpkin salad.

Other Spinach Salads You May Enjoy

Halloumi, Blueberry & Spinach Salad

Strawberry, Spinach, Avocado & Goats Cheese Salad

Spinach, Pumpkin, Walnut & Feta Salad

A healthy salad full of colour, texture and flavour that is enjoyable as a side or main salad

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Course: Salad

Cuisine: American, Vegetarian

Keyword: easy lunch, pumpkin recipes, salad recipe

Calories: 226kcal

Author: Angela Coleby

Ingredients

• 2 cups Pumpkin
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cups Spinach leaves
• 3 oz Feta cheese
• 1/4 cup Walnuts chopped

Dressing

• 1 tablespoon Olive oil
• 1 teaspoon Lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper

US Customary – Metric

Instructions

• Preheat the oven to 200C/400F degrees
  
• Peel the pumpkin and cut into small ½ inch cubes.
  
  
• Toss the pumpkin in the olive and season with the salt and pepper
  
• Place the pumpkin cubes on a baking tray or baking dish and roast for 25 minutes, turning over half way through.
  
• Set aside to cool.
  
• Mix the dressing ingredients together. 
  
• Place the spinach on a serving plate
  
• Scatter the pumpkin over the spinach.
  
• Crumble the Feta cheese over the salad and scatter the walnuts.
  
• Pour the dressing over the salad and serve immediately.
  

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 9g | Protein: 6g | Fat: 20g | Fiber: 3g

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