Roasted Pumpkin Salad with Spinach, Feta Cheese, and Pine Nuts

This delightful roasted pumpkin salad combines the earthy sweetness of roasted pumpkin with the freshness of spinach leaves, the creamy tang of feta cheese, and the nutty crunch of pine nuts. Perfect for a light lunch or as a side dish for dinner, this recipe serves six people and is a beautiful harmony of flavors and textures.

Ingredients

For the salad:

• 1 medium sugar pumpkin (about 3-4 pounds)
• 8 cups fresh baby spinach leaves, washed and dried
• 1 cup crumbled feta cheese
• 1/2 cup pine nuts
• Olive oil
• Salt and black pepper

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper

Preparation

1. Roast the Pumpkin

• Preheat your oven to 400°F (200°C).
• Wash the sugar pumpkin, cut it in half, and scoop out the seeds and stringy bits. Cut the pumpkin into bite-sized cubes, leaving the skin on for extra flavor and texture.
• Place the pumpkin cubes on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss the pumpkin cubes to coat them evenly with oil and seasoning.
• Roast the pumpkin in the preheated oven for about 20-25 minutes or until the cubes are tender and slightly caramelized at the edges. Check and stir the pumpkin halfway through the roasting time for even cooking.

2. Toast the Pine Nuts:

• While the pumpkin is roasting, toast the pine nuts in a dry skillet over medium heat. Stir frequently to prevent burning, and toast until the pine nuts are golden brown and fragrant. Remove from heat and set aside.

3. Prepare the Dressing:

• In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, a pinch of salt, and a dash of black pepper. Taste and adjust the dressing’s sweetness and acidity according to your preference.

4. Assemble the Salad:

• In a large salad bowl, arrange the fresh baby spinach leaves.
• Once the roasted pumpkin cubes have slightly cooled, gently add them to the bowl on top of the spinach.
• Sprinkle the crumbled feta cheese evenly over the pumpkin and spinach.

5. Drizzle with Dressing:

• Just before serving, drizzle the dressing over the salad. Start with a small amount and add more as needed, tossing gently to combine the flavors and coat the ingredients with the dressing.

6. Garnish and Serve:

• Sprinkle the toasted pine nuts over the top of the salad to add a delicious crunch and nutty flavor.
• Serve the roasted pumpkin salad immediately as a refreshing and satisfying dish.

7. Tips:

• You can customize this salad by adding additional ingredients such as dried cranberries, sliced red onion, or chopped fresh herbs like parsley or mint.
• If you prefer a warm salad, add the roasted pumpkin cubes to the salad while they’re still slightly warm from the oven.

8. Storage:

• Leftover salad can be stored in an airtight container in the refrigerator. Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.

This roasted pumpkin salad is a vibrant and nutritious option that showcases the best flavors of the season. The combination of roasted pumpkin, fresh spinach, feta cheese, and pine nuts creates a well-balanced and satisfying dish that’s sure to impress your guests. Enjoy the delicious medley of textures and tastes in every bite!