The weather is warming up and I am ready for alfresco dining and lots of barbeques! Which also means leaving the slow cooking and braising behind and whipping up some delicious salads. My friends in the northern hemisphere will find the weather cooling down as they enjoy Autumn, but one thing we can all enjoy, no matter where we live, is pumpkins!
I love this salad, and I think you will too! It is really easy, and it is a meal in itself, or a great side dish.
You need –
A small wedge of pumpkin or butternut squash
3 cups baby spinach leaves, washed
1 cup rocket leaves, washed
1/2 a spanish (red) onion, sliced thinly
50g good quality feta cheese, cut into cubes
1/4 cup roasted pine nuts
white wine vinegar
salt & pepper
1. Peel and de-seed your pumpkin, cut into small cubes and toss lightly in some olive oil. Season with salt and pepper, and bake in a moderate oven (180C/350F) for 20 minutes or until golden and cooked through.
2. Add leaves to salad bowl then add cooled pumpkin, feta, onion and pine nuts.
3. Just before serving, drizzle over some olive oil and a small amount of white wine vinegar for dressing. Gently toss and serve.