I have made this spinach pumpkin salad a couple of times and enjoy it every time. The flavour combinations of sweet roasted pumpkin, salty feta and crunchy walnuts work well together. Ideally, serve this spinach pumpkin cold but you could serve it warm once the pumpkin has roasted.
When roasting the pumpkin, ensure that you don’t over roast the pumpkin cubes. You want them to be firm not mushy.
If you don’t have spinach leaves then arugula (rocket lettuce) works well too. I’ve tried it with both green leafy goodness and was in two minds which leaf would make the final cut. As ever, the supply that the supermarkets had that week pushed me to spinach.
Pecan nuts would work too as they compliment the flavour of pumpkin as well as walnuts. Or you could try any other nut you have to hand.
I’ve kept the salad dressing simple as I wanted to enjoy the flavours of the spinach pumpkin salad ingredients. I was tempted to drizzle balsamic vinegar over the salad too but wanted to keep the carbs low. Try your favourite salad dressing ingredients but don’t slather the salad with it. You will want to enjoy the flavours of this spinach pumpkin salad.
Peel the pumpkin and cut into small ½ inch cubes.
Place the pumpkin cubes on a baking tray or baking dish and roast for 25 minutes, turning over half way through.
Scatter the pumpkin over the spinach.
Crumble the Feta cheese over the salad and scatter the walnuts.