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Roasted pumpkin and fetta salad recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Deliciously quick butternut pumpkin salad, ready in just 35 minutes. Perfect pairing for grilled salmon or tasty chops.
Ingredients:
  • 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 red onion, thinly sliced
  • 200g fetta, coarsely crumbled
  • 120g pkt Baby Spinach
  • 65g pesto
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin on the tray, mist with olive oil spray, season, and roast for 20-25 minutes, turning occasionally, until tender.
  • Mix together the onion, feta, spinach, and pesto in a large bowl. Then, gently fold in the pumpkin and toss everything together. Finally, transfer the salad to a beautiful serving platter.

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