Roast Pumpkin, Spinach And Feta Salad

Roast Pumpkin, Spinach And Feta Salad


Ingredients:
PUMPKIN :
Salt and pepper
1 1/2 tbsp olive oil
600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
DRESSING :
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Instructions:
  • First step is Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  • And then, Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  • And then, visit for full instruction : https://www.recipetineats.com/roast-pumpkin-spinach-and-feta-salad/



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