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.

Roasted Pumpkin and Fetta Salad in Bowl

Serves

6

Prep

10m

Cooking

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.