Roast pumpkin salad

Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss…

This roasted beetroot and pumpkin salad is made with lentils, feta, pumpkin seeds and a simple citrus dressing. It's a delicious hearty side salad that can be enjoyed warm or cold. Recipe is vegetarian, nut-free, and can be vegan.

Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.

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