Pumpkin salad

Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss…

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Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.

If you follow me on Instagram, you’ve probably already gathered how much I love food, hehehe! So this week I thought I would share a few nourishing salad recipes perfect paired with your pref…

Mama's fried chicken can't be beat. If you're looking to learn how to make the best Southern fried chicken around, just ask Mama.

Delicious pumpkin quinoa salad is full flavour and texture. With roasted pumpkin, tender quinoa, crunchy pecans and chewy cranberries, it's a winner!

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Gluten free, low FODMAP, vegan option, nut free optionServes 6-8 people as a side*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.

Beetroot Pumpkin Feta Salad, Roast Pumpkin Feta Salad, Pumpkin Feta Salad Dressing, Kale Pumpkin Salad, Warm Baked Pumpkin Salad, Easy healthy beet salad, vegetarian salad with feta cheese, keto Roasted Pumpkin salad