Roast Pumpkin, Pear and Feta Salad
A warm roast pumpkin salad with pear, avocado, toasted walnuts and crumbled feta, finished with a simple balsamic dressing.
By Julia Scott, NZ Registered Dietitian · 8 March 2021
Recipe
Roast Pumpkin, Pear and Feta Salad
- Serves
- 2
Ingredients
Batch
Salad
Balsamic dressing
Method
- 1Preheat the oven to 200°C. Line a roasting tray with baking paper.
- 2Toss pumpkin with honey and olive oil in the roasting tray. Season with salt and pepper. Roast for 30-40 minutes or until tender and caramelising around the edges.
- 3Place all of the dressing ingredients into a bowl and mix well.
- 4Lightly toast walnuts in a dry fry pan (with no oil) for 2-3 minutes over medium heat, moving the pan around frequently to prevent burning. Set aside to cool.
- 5To serve, arrange spinach or silverbeet, roast pumpkin, avocado, pear and walnuts onto two plates, scatter with feta cheese, and spoon over balsamic dressing.
Need help with what's on your family's plate?
I offer one-on-one consults online for individuals, families and children.
