Recipe: Roasted pumpkin & feta salad
Servings: 12
Ingredients:
- 1 butternut pumpkin (about 1.5kg), quartered lengthways, peeled, de-seeded, thinly sliced
- 3 medium red onions, cut into wedges
- 300g baby spinach leaves
- 200g feta, crumbled
- ¼ cup extra virgin olive oil
- 3tbs maple syrup or honey
- Salt & black pepper to season
- ½ cup Red Kellys Traditional Dressing
- 1 cup walnuts, chopped (if desired)
Method
Step 1:
Preheat oven to 180 degrees Celsius.
Place cut pumpkin in a baking tray and the onions in another. Drizzle with olive oil, salt and black pepper before baking.
Step 2:
Bake pumpkin and onions for about 15-20 minutes or until soft. Remove from heat and set aside to cool for about 10 minutes.
Prepare dressing by combining maple syrup (or honey) and Red Kellys Traditional Dressing.
Step 3:
Place spinach, feta, pumpkin and onions in a big bowl. Drizzle over with dressing and toss gently to combine. If using walnuts, sprinkle over before serving. Serve immediately. Enjoy!
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