Roast Pumpkin, Spinach and Feta Salad
Soups and Salads
½ large pumpkin
2 tablespoons olive oil
¼ cup pecans, lightly toasted
½ cup baby spinach leaves
1 cup feta cheese, crumbled
¼ cup toasted pumpkin seeds
1 tablespoon prepared mustard
3 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Serves 4
Preheat oven to 375°. Cut pumpkin, remove seed 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.
Combine mustard, balsamic vinegar and olive oil to make dressing. Remove skin from pumpkin pieces and place pumpkin, nuts and spinach in a bowl and toss with dressing. Top with crumbled feta and garnish with toasted pumpkin seeds.