Roast Pumpkin, Spinach and Feta Salad
Roast Pumpkin, Spinach and Feta Salad is a healthy and delicious dish that is perfect for weight loss and those seeking a healthy diet. This recipe is an excellent source of protein, fiber, vitamins, and minerals, making it a well-rounded meal. It is also gluten-free, making it suitable for people with gluten intolerance. People with dairy allergies can replace feta cheese with vegan cheese or omit it altogether. This salad is easy to make and requires less oil, making it a healthier option.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
141 kcal
Protein
5 g
Carbs
14 g
Fat
7 g
Fiber
4 g
Ingredients
Olive Oil
1 tsp (5g)
Common salt
1 tsp (5g)
Black Pepper
1 tsp (2g)
Baby Spinach
1 small cup (100g)
Onion, small
0.25 small bowl (25g)
Pumpkin
0.5 cup, chopped (100g)
Feta Cheese
10 gm (10g)
Balsamic Vinegar
1 tsp (5g)
Instructions
Cooking Steps
Preheat the oven to 200°C (400°F).
In a large bowl, toss the pumpkin cubes with olive oil, salt, and black pepper.
Arrange the pumpkin cubes on a baking tray and roast for 20-25 minutes until they are tender and golden brown. Let them cool to room temperature.
In a large bowl, combine the roasted pumpkin cubes, baby spinach leaves, and sliced red onion.
Sprinkle crumbled feta cheese over the salad.
Drizzle balsamic vinegar over the salad and toss well to combine.
Serve