Pumpkin, Spinach and Fetta Salad

A salad so good that even a dog is excited about it!

A salad so good that even a dog is excited about it!

This is my classic salad I always bring to events when I’m asked to ‘bring a plate’. It’s got so many tasty bits in it and so would be great to make for someone who finds salads ‘boring’.

Serves 5

Ingredients

Salad Ingredients:

600 – 700g Kent pumpkin
1 tablespoon coconut oil, melted
120g baby spinach
1 lebanese cucumber, sliced into half moons
1 tomato, sliced into wedges
1/2 avocado, diced
100g danish fetta, crumbled
handful / 30g dried cranberries
handful / 2 tablespoons pine nuts

Dressing Ingredients:

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon dijon mustard

Method

  1. Preheat oven to 190°C. Peel and dice pumpkin.
  2. Spread pumpkin out on a lined baking tray, drizzle with coconut oil and sprinkle with Himalayan salt and pepper. Cook for 25 minutes.
  3. Add the pine nuts to the pumpkin in the oven for the last 5 minutes.
  4. Layer all the salad ingredients in a bowl, starting with the baby spinach.
  5. In a jar, shake up all the dressing ingredients until well combined. Drizzle over salad just before serving.
Nutritional info per serve:
Calories Carbohydrates Fat Protein  
269 13.7g 16.5g 6.3g
2014-12-15T09:00:10+00:00 15 December 2014|Categories: EAT|Tags: , , , , , , |0 Comments

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