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Roast Pumpkin, Feta & Pine Nut Salad


This salad is wonderful as a side or a meal. The roast pumpkin is highly nutrient-dense and supports heart and eye health, as well as boosting immunity and supplementing dietary fibre.

Servings: 2-3


  • 600g pumpkin
  • 1.5 Tbsp olive oil
  • 1/4 cup pine nuts
  • 150g baby spinach
  • 60g feta


  • 2.5 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp wholegrain mustard
  • Extras: avocado, roast beetroot, cherry, tomatoes, red onion.


  1. Preheat the oven to 200°C (180°C fan).
  2. Cut the pumpkin into 3cm cubes & toss with olive oil, salt & pepper. Spread on baking tray & bake for 20 minutes, flipping half-way.
  3. Shake dressing ingredients in a jar. Taste, season and adjust as you like.
  4. Toast pine nuts in a dry pan over medium heat until golden, remove from pan & set aside.
  5. Toss spinach with some dressing & top with pumpkin, feta, pine nuts & any other toppings.

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