This simple and delicious salad combines the sweetness of roasted pumpkin, the creaminess of feta, and the freshness of baby spinach. It's quick to prepare and perfect for a light meal or as a side dish. The drizzle of olive oil and seasoning ties all the flavors together beautifully.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add baby spinach to a bowl.
Top with roasted pumpkin and crumbled feta.
Drizzle with olive oil and season with salt and pepper.
Toss gently and serve.
For added crunch, sprinkle some toasted nuts or seeds on top.
You can use pre-roasted pumpkin to save time.
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or a similar crumbly cheese.
Can I use raw pumpkin instead of roasted?
Roasted pumpkin adds a sweet and tender texture to the salad. If using raw pumpkin, it may be too hard and not as flavorful.
How can I make this salad vegan?
You can replace feta with a plant-based cheese or simply omit it for a vegan version.
Can I prepare this salad in advance?
It's best to assemble the salad just before serving to keep the spinach fresh and crisp. You can prepare the ingredients in advance and store them separately.
What other dressings can I use?
You can try balsamic vinaigrette or a lemon-based dressing for a different flavor profile.
Missy Robinson | Mental Health & Weight-Loss Mentor, Travel & Lifestyle Influencer in training. High-protein, low-carb meals that fuel transformation.
