Meal prepping is a fantastic way to ensure you nourish your body with wholesome meals throughout the week. Elevate your meal prep game with this delicious roast pumpkin salad recipe!
Prepare it on a Sunday afternoon, and enjoy its deliciousness all week long. Not only is it convenient, but it's also packed with nutrients to fuel your body and keep you feeling energized and satisfied.
Ingredients:
- 600 g pumpkin (after peeling), cut into 3cm cubes
- 1 1/2 tbsp olive oil
- Salt and pepper
Dressing:
- 2.5 tbsp extra virgin olive oil (50 ml)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper
Salad:
- 1/4 cup pine nuts
- 1 bag of baby spinach leaves
- 60 g feta, crumbled on top
Instructions:
- Preheat oven to 220°C (standard) or 200°C (fan/convection).
- Toss pumpkin with olive oil, salt, and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. Leave to cool.
- Shake your dressing together in a jar.
- Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
- Place Spinach in a bowl.
- Add pumpkin, just a bit of feta and pine nuts, then toss just to disperse the feta.
- Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with dressing and serve!
If you're planning on eating this salad during the week, keep the spinach leaves and dressing separate until serving. Enjoy your delicious roast pumpkin salad!