Salads and appetizers
ChefLoubna Fawaz
Spinach Salad with Roasted Pumpkin
This baby spinach salad with roasted pumpkin is one of the easy, quick salads we tried and loved, and wanted to share with you because it tastes amazing and is very quick to prepare.
Ingredients
Start here, then move straight into the method.
- a small bunch of green spinach
- half a small pumpkin, peeled and cut into cubes
- 1 tablespoon toasted pine nuts
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt
- Black pepper
- Feta cheese, chopped as desired
Method
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- First, wash the baby spinach leaves, dry them well, and set aside.
- Peel the pumpkin and cut it into medium-sized cubes. Arrange them on a baking tray, sprinkle with a little salt, pepper, and olive oil, and roast in a preheated oven for about 20 minutes.Timers: 20 min
- Meanwhile, prepare the dressing by mixing the honey with the balsamic vinegar, olive oil, salt, and pepper.
- Pour the dressing over the spinach leaves so they absorb the mixture.
- Add the remaining ingredients: the roasted pumpkin cubes, feta cheese, and toasted pine nuts.
- Serve the salad alongside the rest of the meal or as a light dinner dish.
Recipe tags
Salads and appetizersInternationalVegetarianGluten freeEgg free
Notes and serving ideas
- How to Make Green Bean Stew
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