This is an easy salad and most of it can be prepared ahead and combined just before serving.
Author: Maureen Shaw
Recipe type: Salad
Cuisine: Australian
Serves: 6
Ingredients
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
Instructions
White Balsamic Vinaigrette Dressing
Add all ingredients to a bottle and shake to combine.
Spinach Salad
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
In a dry skillet, toast pine nuts until golden brown and set aside to cool.
Wash the baby spinach leaves and place in a large bowl.
Add cooled pumpkin, pine nuts and cubed feta cheese and toss with enough dressing to lightly coat the leaves. Place in serving bowl.
If using, bash a few pomegranate seeds (arils) over the salad.
Recipe by Orgasmic Chef at https://orgasmicchef.com/spinach-salad-with-butternut-pumpkin-and-feta-cheese/