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Roast Pumpkin, Spinach, and Feta Salad Recipe

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This recipe for Roast Pumpkin, Spinach, and Feta Salad, by , is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nana Bezy

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 375. 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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