Don’t let your pumpkin go to waste, whip together this easy roast pumpkin salad that includes some nutrient packed ingredients and a light salad dressing.
You can use any leftover pumpkin from your Sunday night roast for a mini salad or create something bigger and add it to your meal-prep for the week.
Roast pumpkin and feta salad
- 500 grams pumpkin diced
- 1/2 cup feta diced
- 1 avocado
- 1/4 cup roasted pine nuts
- 1 handful baby spinach
- olive oil
- red wine vinegar
- maple syrup
- wholegrain mustard
- Combine all ingredients and stir
- Roast peeled cubed pumpkin until firm but cooked.
- Add chopped feta, chopped avocado, roasted pine nuts & baby spinach (or any mixed lettuce), toss with dressing and serve
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.