Warm Roast Pumpkin Salad with Feta

I’m a real salad person. I can order a bowl at a cafe or restaurant and be completely content. It is just so refreshing and tasty. Sometimes there is nothing quite like a roast vege salad. Infact it is one of my favourite things to have as a light, quick meal or a really delicious lunch for work. Salads are so easy to throw together and best of all, there are no rules! Choose whatever you like and throw it together. You’ll have yourself a delicious salad in no time!

I usually use a mix of pumpkin and kumara (sometimes potato) as a base and then the world’s my oyster. Tomato? Cheese? DIY dressing? Sure, why not!

This salad is really tasty so make sure you bookmark it! Roasted veges are so heavenly so feel free to play with this recipe and use whatever veges or ingredients you have on hand!

Warm Roast Pumpkin Salad with Feta
Serves 2

• 1/2 a pumpkin, chopped into cubes
• 1 tbsp balsamic vinegar
• 1 tsp cooking salt
• 2 cups baby spinach
• 1 spring onion
• 40 grams creamy feta
• 25 grams sun-dried tomatoes
• 1 tbsp light sour cream
• 1 tbsp hummus (of your choice)

Mix the chopped pumpkin with a splash of balsamic vinegar and a tsp of salt. Place the mixture on a baking tray lined with baking paper. Bake on 200 degrees for about 20-30 minutes.

Remove the pumpkin and place in a large glass bowl to cool down slightly. Chop up some spinach and place in the bowl. Add spring onion, feta and sun-dried tomatoes.

For a quick dressing, mix together 1 tbsp of hummus (I used a spinach and feta one but anything goes!) with some light sour cream. Add a small splash of balsamic vinegar and mix until combined. Add to the bowl and toss salad until lightly coated in the dressing! This salad is best eaten straight away, or refridgerate immediately for lunch!

Season with salt and pepper to taste. Serve with a warmed slice of ciabatta bread.