ROAST PUMPKIN, SPINACH AND FETA SALAD #VEGAN #LUNCH
Attempt this Dish Pumpkin, Spinach and Feta Serving of mixed greens with Nectar Balsamic Dressing for your next Sunday lunch! Staggering as a side or as a supper, this is an extremely mysterious mix of flavors.
I need to amuse you with stories of how I generally make this Meal Pumpkin, Spinach and Feta Serving of mixed greens for lunch with the young ladies. How impeccable it is for an apathetic end of the week advance together in light of the fact that it's make beyond and a group pleaser since it has enough oomph to be a supper in itself while as yet being sound and gluten free as well. (Who else needs to provide food for fluctuating weight control plans at social affairs??)
I've even prescribed this to various companions who have come to me requesting thoughts for make ahead lunch plans.
Be that as it may, honestly, I have never made this for my companions. I can't ever adorn about what I've made for companions on the grounds that unusually, some of them really read my blog and they would get me out. A portion of these companions are not kidding corporate sorts, stream setting far and wide, taking significant gatherings and taking a shot at top mystery ventures. It diverts me no closure that in the middle of perusing board papers and data notices, they read my posts as I spill on about whatever delightfulness I'm sharing on that day and Dozer jokes.
Ingredients :
PUMPKIN:
- 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
- 1 1/2 tbsp olive oil
- Salt and pepper
DRESSING:
- 2.5 tbsp / 50 ml extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper
SALAD:
- 1/4 cup / 35g pine nuts (Note 2)
- 150 g / 5 oz baby spinach leaves (4 handfuls)
- 60 g / 2 oz feta , crumbled (or more!!)
Instructions :
- Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
- Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
- Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
- Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
- Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
- Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
- Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!
Recipe Notes:
- You can use any pumpkin or squash for this recipe.
- Pine nuts are expensive but worth using in this recipe, it's the perfect finishing touch However, you can sub with any other nuts of choice. Chopped almonds and macadamias are great.
- Pumpkin turns to mush if baked for too long. You don't want mush in your salad. So keep an eye on it - it should be tender with a nice golden surface on at least 2 sides (i.e. the sides that were in contact with the tray during baking). And also, loosen pumpkin from tray using an egg flip / spatula when you take it out of the oven - if you don't do this while hot, it might stick to the tray.
For more detail : http://bit.ly/2LH550y
