Warm Pumpkin Spinach and Feta Salad

READY IN: 25mins
Recipe by JustJanS

A yummy salad for a cooler night.

Top Review by troyh

We used pumpkin instead of butternut squash, don't know how much that changes things (I'm not a chef, I'm an eater). The pine nuts and feta were a good flavor/texture too.

Ingredients Nutrition


  1. Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
  2. Drain and refresh under running cold water.
  3. Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
  4. Stir them occasionally.
  5. Remove the pine nuts and drain on paper towel.
  6. Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
  7. Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
  8. Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
  9. Gently stir through the pine nuts and feta and serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a