One of the things that we are eating a lot of these days is salads – any kind, with veggies, meat, seafood and even fruits. The more the merrier and more colours, the better! That is my mantra when it comes to salads.
I’d been wanting to make a roast pumpkin salad for quite some time now but kept putting it off because I’d hardly have any time at hand after getting home from work. But when I actually got down to making it, I realised really how simple this salad is! I didn’t fuss around too much for this, even the dressing has just two ingredients and the whole thing takes less than half hour to put together including the roasting time. This salad has a lovely balance of sweet and salty, with the pumpkin and Feta cheese, and that’s what makes them so special.
Roast pumpkin salad with spinach salad and Feta cheese
250 gms of red pumpkin, peeled and diced into 1/2-inch cubes
2 cups of big spinach leaves, torn
2 tbsp of Feta cheese, crumbled
A handful of Pine nuts
Some olive oil
For the dressing
1/2 tsp of Balsamic vinegar
1 tsp of olive oil
Coat the pumpkin cubes with olive oil and roast them in the oven for about 15 minutes. I put them at 190 degrees for 10 minutes and then at 160 degrees for five minutes. When the pumpkin is slightly soft and has a brownish appearance, remove it from the oven and allow it to cool down for a while.
While the pumpkin is roasting, prepare the dressing by whisking the ingredients together. Keep aside for about five minutes.
To serve the salad: Dress the spinach leaves with the dressing and place them on the serving bowl or plate. Now add the pumpkin to this and gently toss using your fingers. The pumpkin is really mushy at this point so be really careful while handling it. Add the crumbled Feta cheese on top of this and sprinkle some more of the dressing. Top it off with the Pine nuts. Serve immediately.
* There is no salt in this salad because the Feta cheese is salty by itself and adding more salt means you take away from the lovely sweet-salt balance of the dish
* You can use rocket or arugula leaves in place of spinach for this salad. Substitute the Pine nuts with Walnuts if you like
* Place the spinach leaves in ice cold water before tearing them up for the dish. This will ensure that the leaves are crisp.