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.
Serves66
Cook time25 mins25 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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, for20-25mins or until tender.
Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.
