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Roast sumac pumpkin and spinach salad

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  • Diabetes friendly
  • Egg free
  • Gluten free
  • Healthier living
  • High in dietary fibre
  • No added sugar
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free
  • 3 serves veg or fruit

This vibrant roast sumac pumpkin & spinach salad features the earthy sweetness of roasted pumpkin with a tangy kick of sumac.

  • Serves6, as a side
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Roast sumac pumpkin and spinach salad

Ingredients

  • 1kg small Kent pumpkin, seeded, cut into 1cm-thick wedges
  • 2 tsp sumac
  • 2 tsp Dijon mustard
  • 1 tbs honey
  • 1/4 cup (60ml) sherry vinegar
  • 1/3 cup (80ml) olive oil
  • 1 small red onion, thinly sliced
  • 120g Coles Australian Baby Spinach
  • 100g marinated goat’s cheese, drained
  • 1/2 cup (50g) walnuts, toasted chopped

Nutritional information

Per serve: Energy: 1457kJ/349 Cals (17%), Protein: 6g (12%), Fat: 27g (39%), Sat Fat: 4g (17%), Carb: 17g (5%), Sugar: 14g (16%), Dietary Fibre: 6g (20%), Sodium 258mg (13%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Sprinkle with half the sumac and season. Turn and repeat with more oil spray and the remaining sumac. Roast, turning occasionally, for 20-25 mins or until the pumpkin is tender and light golden. Set aside to cool.

  2. Step 2

    Meanwhile, place mustard, honey, vinegar and oil in a screw-top jar and shake until well combined. Season.

  3. Step 3

    Arrange pumpkin, onion, spinach, goat’s cheese and walnuts on a serving platter. Drizzle with the sherry dressing and serve immediately.

Recipe tip

COOK. STORE. SAVE
Smart swap:
Use the oil from the goat’s cheese in the salad dressing instead of olive oil.

Root-to-tip: Turn the pumpkin seeds into a crunchy snack using the recipe at coles.com.au/spicedpumpkinseeds.

Roast sumac pumpkin and spinach salad

Roast sumac pumpkin and spinach salad
  • Serves6, as a side
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 1kg small Kent pumpkin, seeded, cut into 1cm-thick wedges
  • 2 tsp sumac
  • 2 tsp Dijon mustard
  • 1 tbs honey
  • 1/4 cup (60ml) sherry vinegar
  • 1/3 cup (80ml) olive oil
  • 1 small red onion, thinly sliced
  • 120g Coles Australian Baby Spinach
  • 100g marinated goat’s cheese, drained
  • 1/2 cup (50g) walnuts, toasted chopped
    Description

    This vibrant roast sumac pumpkin & spinach salad features the earthy sweetness of roasted pumpkin with a tangy kick of sumac.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a large baking tray with baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Sprinkle with half the sumac and season. Turn and repeat with more oil spray and the remaining sumac. Roast, turning occasionally, for 20-25 mins or until the pumpkin is tender and light golden. Set aside to cool.

    2. Step 2

      Meanwhile, place mustard, honey, vinegar and oil in a screw-top jar and shake until well combined. Season.

    3. Step 3

      Arrange pumpkin, onion, spinach, goat’s cheese and walnuts on a serving platter. Drizzle with the sherry dressing and serve immediately.