Spinach Salad with Roasted Butternut Pumpkin
Prep time
Cook time
Total time
This is an easy salad and most of it can be prepared ahead and combined just before serving.
Recipe type: Salad
Cuisine: Australian
Serves: 6
  • 1 large bag fresh baby spinach leaves
  • ½ butternut pumpkin, peeled and chopped
  • 1 tablespoon olive oil
  • ½ pomegranate (optional)
  • 1 small block Danish feta cheese (could use goats cheese)
  • 2 tablespoons toasted pine nuts
White Balsamic Vinaigrette Dressing
  • ¼ cup olive oil
  • 2 tablespoons white balsamic vinegar
  • ½ (scant) teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon Dijon mustard
White Balsamic Vinaigrette Dressing
  1. Add all ingredients to a bottle and shake to combine.
Spinach Salad
  1. Drizzle the olive oil over the butternut and place on a baking sheet and roast in the oven at 180C/350F for 20 minutes or until lightly caramelized. Leave to cool
  2. In a dry skillet, toast pine nuts until golden brown and set aside to cool.
  3. Wash the baby spinach leaves and place in a large bowl.
  4. Add cooled pumpkin, pine nuts and cubed feta cheese and toss with enough dressing to lightly coat the leaves. Place in serving bowl.
  5. If using, bash a few pomegranate seeds (arils) over the salad.
Recipe by Orgasmic Chef at https://orgasmicchef.com/salads/spinach-salad-with-butternut-pumpkin-and-feta-cheese/