Warm Pumpkin Spinach and Feta Salad
Elevate your salad game with this vibrant Warm Pumpkin Spinach and Feta Salad, a hearty yet wholesome dish that combines roasted spiced pumpkin, creamy feta, and crisp baby spinach for a stunning medley of flavors and textures. Perfectly seasoned with hints of cinnamon and paprika, the tender pumpkin is balanced by the tangy bite of balsamic glaze and the crunch of toasted pumpkin seeds. Thinly sliced red onion adds a subtle sharpness, rounding out every bite with savory finesse. Ready in just 40 minutes, this warm salad is ideal for a comforting lunch or a vibrant side dish. Packed with seasonal ingredients and vivid colors, this recipe is as healthy as it is delicious—perfect for weight-conscious eaters searching for a unique fall-inspired option. Try this Warm Pumpkin Spinach and Feta Salad for a taste of autumn in every bite!
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Ingredients
- 500 grams pumpkin
- 2 tablespoons olive oil
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 120 grams fresh baby spinach
- 100 grams feta cheese
- 1 medium red onion
- 2 tablespoons pumpkin seeds
- 2 tablespoons balsamic glaze
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 2
Peel and cube the pumpkin into roughly 2 cm (1 inch) pieces.
Step 3
Place the pumpkin cubes on the prepared tray and drizzle them with olive oil. Sprinkle with ground cinnamon, ground paprika, salt, and black pepper. Toss to coat evenly.
Step 4
Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly golden on the edges. Turn halfway through cooking for even roasting.
Step 5
While the pumpkin is roasting, thinly slice the red onion and crumble the feta cheese. Set aside.
Step 6
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside.
Step 7
In a large serving bowl, arrange the baby spinach leaves as the base.
Step 8
Once the pumpkin is done roasting, allow it to cool slightly for 5 minutes before adding it to the salad.
Step 9
Top the spinach with the roasted pumpkin, sliced red onion, crumbled feta cheese, and toasted pumpkin seeds.
Step 10
Drizzle the salad with balsamic glaze just before serving.
Step 11
Toss gently to combine and serve warm. Enjoy your Warm Pumpkin Spinach and Feta Salad!
Nutrition Facts
| Serving size | (931.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 912.5 |
| Total Fat 59.0g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 89mg | 0% |
| Sodium 2436.6mg | 0% |
| Total Carbohydrate 77.5g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 39.4g | |
| Protein 30.0g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 783.5mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2897.5mg | 0% |
Source of Calories