Roast Pumpkin, Spinach and Feta Salad



  • 2 lb pumpkin (after peeling), cut into 1/2″ cubes
  • 1 1/2 tbsp olive oil
  • Salt and pepper to taste


  • 5 tbsp / 50 ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper to taste


  • 1/4 cup / 35g walnut pieces
  • 5 oz baby spinach leaves
  • 2 oz feta, crumbled


  1. Preheat oven to 430F (standard) or 390F (fan/convection).
  2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy. Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  3. Wisk dressing in a bowl. Taste and adjust to taste with salt and pepper.
  4. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  5. Add pumpkin, just a bit of feta and walnuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  6. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn’t stay on baby spinach well, so worth drizzling at end). Serve!

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