Roast Pumpkin, Feta and Spinach Salad
Roast pumpkin in salads is simply amazing! Add some green beans, a side of spinach and some crumbled feta and you have yourself an incredibly satisfying lunch!
GLUTEN FREE | PALEO
Serves 1 large salad or 2 smaller serves
Approx. $5.30 AUD per salad
Equipment Required: Baking tray and oven
Ingredients
1 cup spinach
Handful of green beans, fresh or frozen
¼ purple onion, sliced
50g feta, crumbled
1 cup pumpkin, diced
Coconut oil
Salt and pepper
10 almonds, crushed
2 tbsp. pepitas
Micro herbs (optional)
*For vegetarian option use ‘Vegetable Rennet’ derived Feta.
Roast Pumpkin Directions
1. Preheat the oven to 210°C or 410°F
2. Line a baking tray with baking paper and place diced pumpkin pieces on the tray.
3. Drizzle with coconut oil and season with salt and cracked pepper.
4. Place in the oven for 30 minutes, turning the pieces at a 15-minute interval.
5. Allow time for cooling.
Green Beans Directions
1. While the pumpkin is roasting, place green beans into a small saucepan on medium heat and bring to the boil.
2. Reduce to a low heat for 5 minutes.
3. Cool and set aside.
Constructing the Salad
1. On a large plate add spinach as the foundation of the salad.
2. Add beans, sliced onion and pumpkin.
3. Drizzle with crushed almonds, pepitas and feta!
4. Enjoy!
Have you made this recipe?
I would love to hear your comments or see your creations on social media; please tag #goingcoconuts with your creations! Bryn x
