Recipe Time - Spinach, Pumpkin & Pinenut salad
Ingredients
1kg butternut pumpkin, skin and seeds removed, cub into cubes
1 tablespoon olive oil (I used Garlic Rosemary)
1 tablespoon butter
pinch of salt
100gram red onion, sliced
100g pine nuts
150g Baby Spinach leaves
50g Riverina Feta Cheese
Caramelised Balsamic Vinegar glaze
Method
Preheat oven to 200°C fan forced. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and set aside for 30 minutes to cool.
While the pumpkin is cooking, heat butter in pan and season with salt. Add the onion and cook until translucent and slightly golden. Set aside to cool.
Toast pine nuts in a pan on medium heat, stirring to give even colour until they become fragrant, then remove to cool.
Place the spinach a large bowl and then top with pumpkin, onion and pine nuts. Break feta cheese into small chunks over the salad. Drizzle with the caramelised balsamic vinegar glaze and serve immediately.