Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
The combination of hearty roasted pumpkin, salty feta cheese, fresh spinach and toasted pine nuts
is absolutely unbeatable in salad form!
Terrific as a side or as a meal, this is a really magical combination of flavours.
So, for a healthier way to add pumpkin into your meal, try the roast pumpkin salad below.
INGREDIENTS:
1/2 jap pumpkin, seeded, peeled, cut into 2 cm pieces
2 tbsp olive oil
1 red capsicum, seeded, cut into 2 cm pieces
150 g baby spinach leaves
1/4 cup toasted pine nuts
100 g feta, crumbled
Dressing:
1/4 cup olive oil
1/4 cup red-wine vinegar
2 tbsp maple syrup
2 tsp wholegrain mustard
Method:
- Preheat oven to 200°C.
- Toss pumpkin with oil in a large baking dish. Bake for 15-20 minutes, until just tender. Gently toss capsicum through while still warm. Cover and cool until required.
- To make dressing, whisk olive oil. vinegar, maple syrup and mustard together, in a small jug. Season to taste.
- In a large bowl, combine spinach, pumpkin mixture and pine nuts. Season to taste. Drizzle with dressing, tossing well. Serve topped with feta.
Side notes:
- Pumpkin turns to mush if baked for too long. You don't want mush in your salad. So keep an eye on it - it should be tender with a nice golden surface on at least 2 sides (i.e. the sides that were in contact with the tray during baking).
- Nuts are high in fat and calories, so while a handful can hold you over until dinner, a few more handfuls can ruin your appetite altogether.
- You can add some avocado to this recipe.