Warm Pumpkin Spinach and Feta Salad

Total Time
25mins
Prep 10 mins
Cook 15 mins

A yummy salad for a cooler night.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

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.

troyh November 03, 2003

This is a mild flavoured salad. I used very good quality ingredients but the salad didn't waw us. I used an unrefined extra virgin olive oil, sweet paprika (maybe for those who like spicy a hot paprika would work better here), baby spinach and a goats milk feta cheese along with the rest. I wouldn't make this again. Made for RECIPE SWAP #45 - October 2010.

UmmBinat October 05, 2010

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