Roast Pumpkin, Feta and Spinach Salad

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I feel a cool change may be imminent, so I’m making the most of this beautiful weather and having as many BBQ’s as I possibly can. Hmmm, I’ve probably mentioned that before, but I’m crossing my fingers that these beautiful days stick around this weekend.  Now, we all know that BBQ’s need side dishes and  I have seen this dish pop up all over the web lately and it has always looked so delish, so I decided to serve it Christmas day alongside my Baked Ham and Garlic Lemon Roasted Chickens, and it didn’t disappoint.  Even my pumpkin-hating husband tucked in and came back for seconds.  Retro Mummy actually inspired me to try this dish. Not that I needed much convincing, I love pumpkin.  And did I mention that her Christmas spread looked amazing!  I’ll spend Christmas at your place any time Corrie.

There are a few different versions of this dish floating around, but I decided to use one of my favourite dressings from Diabetic Living Magazine because it was so close to Retro Mummy’s version.  It basically uses the same ingredients, just slightly different measurements.

Roast Pumpkin, Feta and Spinach Salad


1/2 Butternut Pumpkin, peeled and cubed

200g Feta

1 Bag Baby Spinach Leaves, washed and dried

1/2 Cup Pinenuts, toasted


1/4 Cup Balsamic Vinegar

1/2 Cup Olive Oil

1 Tbl Mustard

1 Tbl Honey

Salt and Pepper


Preheat your oven to 180C.

Place your pumpkin cubes on a lined baking tray, drizzle with some olive oil and season with salt and pepper.  I gave my pumpkin a good toss with a spoon to ensure it was completely coated with the oil and seasonings.

Bake until pumpkin is cooked through, but not soft and soggy.  You want it to still be slightly firm, no-one likes a soggy salad.  Set aside to cool while you make the rest of the salad.

Place your pinenuts in a frypan and place over a medium heat.  Nuts contain natural oils, so you don’t need to add any to the pan.  This also means they have a tendency to burn quickly, so make sure you keep and eye on them and toss them around to prevent them from burning.

Combine your dressing ingredients in a bowl or jug and give a good whisk to combine.

Spread your Baby Spinach Leaves across the bottom of your serving tray and lay your cooked pumpkin over the top. Crumble the feta cheese over the pumpkin and spinach, and sprinkle with the roasted pinenuts.  Spoon your dressing over the salad and you’re ready to serve.


Notes:  You can substitute  Dijon Mustard in the dressing for a slightly different flavour.

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About Rebekah

Hi, I'm Rebekah, a happily married mum of six who also happens to be a cooking and baking addict and new accidental blogger. I live in Rural Sout-East Queensland, about an hour and a half from Brisbane . I have a 16 year old son who is itching to learn to drive, a 9 year old daughter with Type 1 Diabetes who loves to play her violin and dance her way from one end of the house to the other, 7 year old twins, a son who loves cars, trucks and bike riding with his dad and his twin sister who loves to paint and draw her life and hang it on mummy's fridge. Then there is Little Miss 5, the happiest child I have ever met, very independent, and she dances and sings everywhere she goes, followed closely by her almost 3 year old sister who thinks she is the boss of everything and is a mixture of all of her siblings put together. To say life can be exhausting is an understatement, but we wouldn't have it any other way. Plate4Eight came about through my need to get organized in the kitchen. I no longer have time to go searching through cookbooks and folders for "that recipe we liked last week", and the more organized I am, the more time I have to spend with my family and experiment in the kitchen, which is my form of relaxation. So, if you're looking for something to have for dinner tonight, or just want to try something new, have a look around. I hope you find something you like.

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