Mmm pumpkin. With Halloween coming up soon it seems as though there's no better time of year to cook with pumpkin! Although, here down under we're in spring and the big orange pumpkins don't grow in our climate meaning that orange pumpkins aren't really a staple 'halloween' accessory for us. I'm excited for Halloween this year not because of Halloween, but because I'm going to the Lorde concert on October 31st! I think it's so cool that she's finishing off her tour in her home country. I can't wait to see it.
This pumpkin and feta salad is delicious and the perfect side salad for a meal. With the spinach and pine nuts thrown in the mix, this salad is really filling and best served warm. I served this salad alongside the Lemon and Mustard Chicken Thighs I made a few weeks ago and it was the perfect compliment.
2 bunches of fresh spinach
100g pine nuts
2 onions - diced
Cut the pumpkin into bite sized pieces. Place in an oven dish and drizzle with some olive oil, rosemary and sage. Add garlic cloves (unpeeled) and roast in the oven for 20-30mins.
Meanwhile, lightly toast the pine nuts in some olive oil until golden. Remove from the heat.
Add the onion to the remaining olive oil and saute until translucent. Remove from the heat.
Wash the spinach and add whole leaves to the pan until just wilted. Depending on the size of your pan you may need to do a few at a time and remove from the heat. Once all spinach has been wilted, add it back to the pan with the onions, pine nuts, garlic cloves, pumpkin and lemon juice. Combine until hot.
Garnish with a bit of salt, pepper and crumbled feta.
This recipe was inspired by For The Love of Cooking.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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