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Roast Pumpkin, Spinach, and Feta Salad Recipe

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This recipe for Roast Pumpkin, Spinach, and Feta Salad is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 large pumpkin
2 T. olive oil
1/4 cup walnuts, pecans, or almonds, lightly toasted
1/2 cup baby spinach leaves
1 cup feta cheese, crumbled
Dressing:
1/4 cup toasted pumpkin seeds
1 T. prepared mustard
3 T. balsamic vinegar
1/4 cup extra virgin olive oil
Directions:
Directions:
Preheat oven to 375º. Cut pumpkin, remove seeds and chop flesh into bite-size pieces. Place pumpkin and olive oil in a roasting pan, season well and toss to coat. Roast until pumpkin is tender and lightly golden (about 30-40 minutes). Cool completely. Remove skin from pumpkin and place pumpkin, nuts, and spinach in a bowl and toss with dressing. Top with crumbled feta and garnish with toasted pumpkin seeds. Refrigerate any leftovers.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great for a buffet!

 

 

 

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