Roasted Pumpkin Salad
June 21, 2021
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Learn how to make delicious and healthy Roasted Pumpkin Salad by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 4 oz pumpkin
- 1/2 Tbsp extra-virgin olive oil
- 1 Tbsp pine nuts
- 1/4 bell pepper, sliced
- 1 cup baby spinach leaves
- 1 oz feta cheese, crumbled
- Salt and pepper
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
Instructions
- Preheat the oven to 430°F/222°C.
- Cut the pumpkin in slices and toss with olive oil, salt, and pepper.
- Spread the seasoned slices on a baking tray and bake for 20 minutes. Remove from the oven, flip the slices over, and bake until golden but not mushy, about 5 minutes.
- Toast pine nuts in a dry frying pan over medium heat until nuts are light golden and smell nutty. Set aside.
- Slice the bell pepper into slices and set aside.
- Whisk olive oil, balsamic vinegar, honey, salt, and pepper together in a small bowl and set aside.
- On a dinner plate, arrange baby spinach leaves, sliced bell pepper, and roasted pumpkin. Top with crumbled feta cheese and toasted pine nuts.
- Drizzle with olive oil dressing or use your favorite.
