Warm Pumpkin Spinach and Feta Salad
Elevate your salad game with this vibrant Warm Pumpkin Spinach and Feta Salad, a hearty yet wholesome dish that combines roasted spiced pumpkin, creamy feta, and crisp baby spinach for a stunning medley of flavors and textures. Perfectly seasoned with hints of cinnamon and paprika, the tender pumpkin is balanced by the tangy bite of balsamic glaze and the crunch of toasted pumpkin seeds. Thinly sliced red onion adds a subtle sharpness, rounding out every bite with savory finesse. Ready in just 40 minutes, this warm salad is ideal for a comforting lunch or a vibrant side dish. Packed with seasonal ingredients and vivid colors, this recipe is as healthy as it is delicious—perfect for weight-conscious eaters searching for a unique fall-inspired option. Try this Warm Pumpkin Spinach and Feta Salad for a taste of autumn in every bite!
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Recipe Information
Ingredients
- 500 grams pumpkin
- 2 tablespoons olive oil
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 120 grams fresh baby spinach
- 100 grams feta cheese
- 1 medium red onion
- 2 tablespoons pumpkin seeds
- 2 tablespoons balsamic glaze
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel and cube the pumpkin into roughly 2 cm (1 inch) pieces.
Place the pumpkin cubes on the prepared tray and drizzle them with olive oil. Sprinkle with ground cinnamon, ground paprika, salt, and black pepper. Toss to coat evenly.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly golden on the edges. Turn halfway through cooking for even roasting.
While the pumpkin is roasting, thinly slice the red onion and crumble the feta cheese. Set aside.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside.
In a large serving bowl, arrange the baby spinach leaves as the base.
Once the pumpkin is done roasting, allow it to cool slightly for 5 minutes before adding it to the salad.
Top the spinach with the roasted pumpkin, sliced red onion, crumbled feta cheese, and toasted pumpkin seeds.
Drizzle the salad with balsamic glaze just before serving.
Toss gently to combine and serve warm. Enjoy your Warm Pumpkin Spinach and Feta Salad!
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 39.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 784 mg | 60% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
