Roasted Pumpkin & Spinach Salad | Eat Well, Live Well with ICRC

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide crunch and are often cheaper.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for roasting.

Preheat the oven.

Line a baking sheet with parchment paper.

Roast pumpkin seeds for about 20 to 30 minutes, depending on their size, with a drizzle of olive oil or coconut oil.

Peel the pumpkin and dice it into 1 and 1/4 inch cube pieces.

Place the diced pumpkin on a baking sheet and drizzle with olive oil, salt, and pepper to taste.

Roast the pumpkin for about 30 minutes, flipping halfway through to ensure even cooking and a golden hue.

Once the pumpkin seeds and pumpkin are done, allow them to cool.

In a serving bowl, add spinach and the roasted pumpkin cubes.

Add a little feta cheese to the salad.

Drizzle with honey vinaigrette and toss gently to avoid breaking the feta cheese.

Sprinkle roasted pumpkin seeds and roasted pine nuts on top for added texture.

Top off with the remaining feta cheese and dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens