Roast Pumpkin Salad with Feta and Spinach

Roast Pumpkin Salad - This pumpkin, feta and spinach salad is everything you look for in an easy, throw together salad. Light, and fresh, easily transportable for backyard gatherings and picnics and guaranteed to be your friends and a family favourite!

We are well into 2020 and I don't know about you, but I think I'm still recovering from my Christmas and New Year food coma! Anyone else? I am totally loving summer salads right now, and my roast pumpkin salad is an absolute crowd pleaser!

This roast pumpkin salad, has been a family favourite for a few years now, and never fails! It is so simple, and oh so delicious made even better with the honey mustard dressing.

How to Make Roast Pumpkin Salad

How to Roast Pumpkin

The pumpkin needs to be diced and dosed in olive oil, before roasting in the oven at 200C until it's golden and crispy.

I use Kent or Jap pumpkin, you can also use butternut pumpkin (aka butternut squash if you're American!). Alongside the pumpkin I throw in wedges of red onion.

How to Blanch Green Beans

I love crispy, bright green beans so I blanch my green beans in boiling water. Blanching is a cooking method whereby you dunk vegetables in boiling hot water, before immersing them in cold water.

To blanch the beans, lace the beans in a heatproof bowl, then cover with boiling water from the kettle. Leave for 3-5 minutes until they're crunchy, then remove water and run them under cold water until they are cold.

Honey Mustard Dressing

To make the dressing, place all the ingredients in a jar and shake well. You'll need;

• Good quality olive oil
• Red wine vinegar
• Honey
• Garlic
• Dijon mustard
• Salt and pepper

Adjust the dressing according to your tastes. If it's too tart, add a little more honey, too sweet and adjust the vinegar.

What is in the rest of the salad?

Aside from the pumpkin, red onion, green beans and honey mustard dressing, you'll need;

• Washed spinach
• Feta - I use dutch feta because I love its creamy texture

That's it! Just 5 simple ingredients and a kick ass dressing!

How to Make Roast Pumpkin Salad Ahead

The beauty of this recipe is that it can be made ahead of time. To do this;

1. Roast the pumpkin and red onion in the morning
2. Blanch the green beans
3. Wash the spinach
4. Make the honey mustard dressing
5. Cut the feta

Keep all the ingredients in seperate containers, then when it comes time to eat it, place all the ingredients in a salad bowl and add the honey mustard dressing. Toss before serving

How to Store Roast Pumpkin Salad

One main thing to note - don't store this salad with the honey mustard dressing otherwise it goes super soggy.

If you want to store it for the next day, leave the dressing out of the salad and keep the salad in an airtight container. When it comes to serving the salad, drizzle a little bit of the salad on your serving plate!

So, so, so simple and so delicious! This salad will feed between 4-6 people depending on how hungry they are!

We usually pair it with a salmon fillet or steak if we are having a BBQ, but it can possibly go with anything!

So happy cooking friends and remember, if you make a recipe I'd love for you to leave a star rating and comment

Georgie x 

Want more pumpkin recipes?

• Maple Feta Roast Pumpkin
• Wholesome and Healthy Grain Salad
• Prosciutto and Butternut Squash Pizza

Roast Pumpkin Salad

The Home Cook's Kitchen

Delicious, easy to make, simple salads are our favourites at the moment! This roast pumpkin salad is a winner.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Australian

Servings 4 people

Calories 357 kcal

Ingredients

 

• 500 g pumpkin 1 lbs, around half a butternut squash or a ¼ of a whole kent pumpkin
• 1 red onion cut into wedges
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 250 g green beans top and tailed, around ½ lbs or a good handful
• 100 g feta cheese 3.5 oz, or a regular store bought block
• 2 cups spinach packed, washed spinach

Honey Mustard Dressing

• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tbsp red wine vinegar
• 6 tablespoon good quality olive oil

Instructions

 

• Preheat oven to 200C/400F
• Toss the pumpkin and red onion in the olive oil and salt and pepper
• Lay pumpkin and onion out on a baking tray lined with parchment paper. Bake for 30-45 minutes, or until crispy and starting to caramelise.
• Meanwhile place the green beans in a bowl, and pour boiling water over them unitl they're covered. Sit the beans for 3-5 minutes until they're crunchy. Strain, then immediately rinse in cold water until they're cold to stop the cooking process.

Honey Mustard Dressing

• Place all the dressing ingredients in a jar, and shake until well combined.
• Assemble the salad. Place spinach in bowl, followed by pumpkin and onion, green beans then feta. Pour over the honey mustard dressing and toss until well combined.

Keyword pumpkin salad, roast pumpkin salad

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