Roast Pumpkin Salad

Roast Pumpkin Salad

A gluten-free salad featuring pumpkin, spinach and feta that can be a side or stand as a delicious meal on its own. This is dressed with our 3-2-1 dressing which uses black honey and black garlic olive oil.

Roast Pumpkin Salad

Neudorf Black

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

American

Category

Salad

This roast pumpkin salad has spinach and feta for classic flavours. 

Drizzle with our Black Garlic Balsamic Glaze and a touch of Black Honey for extra black garlic flavours that enhance the sweet and tasty flavours of the main ingredients.

There are no salad quantities given, go with what seems right to you - I like more pumpkin, but you might like more spinach.

Best to roast the pumpkin in advance so it has a chance to cool, so it doesn't wilt the spinach on contact.

Roast Pumpkin Salad

Ingredients

  • pumpkin, peeled and cut into bite size pieces
  • Black Garlic Olive Oil, dash for roasting, and extra for salad dressing if required
  • Black Garlic Sea Salt
  • baby spinach leaves, washed and dried
  • hazelnuts, roasted (or pine nuts)
  • feta, crumbled
  • Black Garlic Balsamic Glaze, drizzle to taste
  • Black Honey, drizzle to taste

Directions

  1. Coat the pumpkin pieces lightly in oil and salt and roast for 20 mins or so till golden, but not overcooked. Flip during roasting to avoid it sticking to the the tray.

  2. While the pumpkin is cooling, mix up your vinaigrette.

  3. Once the pumpkin is cooled, place it in a bowl with the spinach leaves.

  4. Sprinkle nuts and crumbled feta over.

  5. Add the dressing just before serving and toss gently.