Pumpkin and spinach salad

04/12/2013 Canteen recipes, Everyday, GREEN, Healthy Eating, Lunchbox, Recipes, Salad

Everyday (NSW)

Serves 12


  • 1.5kg pumpkin, peeled, seeded and thinly sliced
  • ¼ cup (60ml) olive oil
  • 300g baby spinach leaves
  • 200g feta, crumbled
  • 1 tablespoon whole grain mustard
  • 2 tablespoons red wine vinegar


  1. Heat a grill/fry pan on high heat. Brush pumpkin with oil and season with pepper. Cook pumpkin for about 1 minute on each side or until tender. Remove from pan and set aside.
  2. Place spinach, feta and pumpkin in a large serving bowl.
  3. Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.
  4. Drizzle the dressing over the salad (just prior to serving) and mix well.
  5. Divide into individual containers and serve.



You can also steam the pumpkin by bringing a saucepan of water to the boil and placing the pumpkin in a steamer for about 10 minutes.

Nutrition information:

 Per serve (175g)Per 100g
Energy (kJ)567323
Protein (g)7.64.3
Fat- Total (g)7.64.3
Fat- Saturated (g)2.61.5
Carbohydrate- Total (g)8.24.7
Carbohydrate- Sugar (g)5.53.1
Sodium (mg)203116
Fibre (g)2.21.3