Let's get back to basics with a delicious pumpkin salad. A few of us have been experimenting in the kitchen as of lately but as we transition back to the office it'll be refreshing to do something easy and less time consuming. A few of us may or may not have over-indulged since we've had the 24/7 access to our fridge so we're bringing you a delicious salad idea that you could easily add to your weekly meal prep. It's all about the pumpkin so make sure you spend the time perfecting the roasted pumpkin to make this your new favourite salad.
Prep Time: 10 mins
Cook Time: 45 mins
1 x Butternut Pumpkin Half
1/4 cup of pinenuts
280g of spinach
100g of feta (we love the Lemnos Smooth Fetta brand)
splash of olive oil
sprinkle of salt & pepper
Step 1: Preheat your oven to 180 degrees celcius whilst you’re actioning Step 2 and 3.
Step 2: Remove the pumpkin skin, then cut your pumpkin into 2cm x 2cm cubes. Toss in a splash of olive oil and salt & pepper until all sides of your pumpkin is coated.
Step 3: Line a baking tray with baking paper and evenly place your coated pumpkin on the tray. Roast for 40-45 minutes. You may want to flip the pumpkin at the halfway mark.
Step 4: Whilst your pumpkin is cooking, roast your pinenuts in a small frying pan for 3-5 minutes until golden brown. Then remove from the heat to cool.
Step 5: Cut your feta in whichever way you please. We like to cut it in long skinny strips for something a little bit different to the usual especially for a dinner party.
Step 6: Remove the pumpkin from the oven once it is roasted to perfection. At this point you can proceed to Step 7 or if you want your pumpkin to be served cold then leave to cool down for 10-15 mins before proceeding to Step 7.
Step 7: Place your spinach onto a display bowl or plate, scatter your pumpkin over the spinach, place your feta on top and then sprinkle on your pine nuts!!
Much love from the Akia Rose Activewear team xx