Pumpkin, Spinach and Feta Salad


Making roast veggies?  Make some extra pumpkin and sprinkle a little curry powder on them in prep for tomorrow’s lunch!

And, toss together this quick and easy pumpkin, spinach and feta salad for lunch(yum)….how organized are you?


  • 500 gms pumpkin cut into cubes (3cm)
  • EVOO to coat pumpkin for roasting
  • Salt and Pepper to Season
  • 1 tsp of South Indian Vegetable Curry blend
  • 1/4 cup pine nuts
  • 150 gms washed baby spinach leaves
  • 60 gms feta cubed

Ingredients for Dressing

  • 5 tbs EVOO
  • 2 tbs good quality balsamic vinegar
  • 1 tbs honey
  • Salt and pepper to season


  1. Preheat oven to 220C
  2. In a small bowl mix your curry powder, olive oil, salt and pepper.
  3. Place your pumpkin pieces in a baking tray and coat all your pumpkin pieces with your curry mix and spread out over the tray and place in oven and bake for 20mins.
  4. Remove from oven and turn over the pieces and bake for a further 5-10mins until golden (cooked but still firm, don’t overcook).
  5. Remove from tray and allow to cool on a plate until ready to use.
  6. Put your dressing ingredients in a jar and shake, taste and adjust to your liking. Set aside.
  7. Give your pine nuts a quick toast in a dry pan over a medium heat until aromatic and a light gold in colour.
  8. Place spinach in a bowl and drizzle a little bit of dressing and toss it through.
  9. Add your cooled pumpkin, a little bit of chopped feta and pine nuts.
  10. Transfer to your plates and evenly sprinkle over remaining feta and pine nuts.
  11. When you’re about to serve drizzle with remaining dressing over the salad. Enjoy!