Pumpkin & Spinach Salad

Yields12 Servings

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

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

Place spinach, feta and pumpkin in a large serving bowl.

Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.

Drizzle the dressing over the salad (just prior to serving) and mix well.

Divide into individual containers and serve.

Nutrition Facts

Serving Size 175g

Servings 0

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.

Print Options:

Pumpkin & Spinach Salad