Roasted pumpkin and fetta salad

The secret to this easy and delicious side is to use basil pesto as the dressing for the roast pumpkin, fetta and baby spinach salad.

6

10m

25m

Ingredients

  • 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 red onion, thinly sliced
  • 200g fetta, coarsely crumbled
  • 120g pkt Coles Australian Baby Spinach
  • ¼ cup (65g) basil pesto

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.

STEP 2

Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.

Dietary Information

Peanut-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.