Pumpkin & Spinach Salad

26/11/2020
Category, , ,
Yields12 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 1.50 kg pumpkin, peeled, seeded and thinly sliced
 ¼ cup olive oil
 300 g baby spinach leaves
 200 g feta, crumbled
 1 tbsp whole grain mustard
 2 tbsp red wine vinegar

Method

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.

Tips

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 Facts

Serving Size 175g

Servings 12

Amount Per Serving
Calories 136
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.6g13%
Sodium 203mg9%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.2g9%
Sugars 5.5g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1.50 kg pumpkin, peeled, seeded and thinly sliced
 ¼ cup olive oil
 300 g baby spinach leaves
 200 g feta, crumbled
 1 tbsp whole grain mustard
 2 tbsp red wine vinegar

Directions

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.

Pumpkin & Spinach Salad
IngredientsDirections