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A plate of spinach salad topped with roasted pumpkin, walnuts, and crumbled feta cheese, served on a white square plate with a blue-striped napkin in the background.

Spinach, Pumpkin, Walnut & Feta Salad

Course: Salad
Cuisine: American, Vegetarian
Keyword: easy lunch, pumpkin recipes, salad recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 Servings
Calories: 226kcal
Author: Angela Coleby
A healthy salad full of colour, texture and flavour that is enjoyable as a side or main salad
Print Recipe
US Customary - Metric

Ingredients

  • 2 cups Pumpkin
  • 2 tablespoons Olive oil
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 cups Spinach leaves
  • 3 oz Feta cheese
  • ¼ cup Walnuts chopped

Dressing

  • 1 tablespoon Olive oil
  • 1 teaspoon Lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper

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

Makes 2 servings

Nutrition

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