Pumpkin Avocado Feta Salad

A lovely combination of sweet, creamy and salty - topped with pine nuts for crunch.

Course Salad, Side, Side Dish

Cuisine Australian, Modern Australian

Total Time 35

Servings as a side

Calories 394kcal

Author Lee-Ann Grace

Ingredients

Salad

600 g butternut pumpkin cut into 2 cm or ¾" cubes (see me notes)
1 tablespoon olive oil
salt and pepper to taste
60 g baby rocket (arugula) roughly torn if needed
60 g baby spinach leaves
1 large ripe avocado cubed
80 g danish feta crumbled
¼ cup pine nuts

Dressing

2 tablespoon olive oil
¼ teaspoon balsamic vinegar
¼ teaspoon dijon mustard
salt and pepper to taste

Instructions

Preheat the oven to 200℃.
Toss pumpkin in olive oil and salt and pepper, then spread pumpkin in a single layer on a baking tray and bake for 15 mins, then flip pumpkin over and bake for a further 15 mins or until brown around the edges and cooked through (see my notes).
600 g butternut pumpkin, 1 tablespoon olive oil, salt and pepper
While the pumpkin is baking, in a medium serving bowl, add rocket, baby spinach and avocado, and mix gently to combine slightly.
60 g baby rocket (arugula), 60 g baby spinach leaves, 1 large ripe avocado
In a small fry pan without oil, toast pine nuts until golden (watch them as they can burn quickly!) then remove to a bowl straight away, or they will continue to colour.
¼ cup pine nuts
Combine dressing ingredients in a small jar and shake well, then add salt and pepper to taste.
2 tablespoon olive oil, ¼ teaspoon balsamic vinegar, ¼ teaspoon dijon mustard, salt and pepper
Add pumpkin, feta and half the pine nuts to the lettuce mixture in the serving bowl, along with about half of the dressing and mix gently again to combine (I use my hands).
80 g danish feta
Sprinkle remaining pine nuts over the top, drizzle with remaining dressing and serve.

Notes

This salad is quite heavily weighted towards "other ingredients" rather than lettuce - you could always increase the amount of rocket/arugula & baby spinach if you like. You could also vary the ratio of rocket to spinach if you like - or even substitute one for the other if you have a preference.
When you are baking the pumpkin, you don't want it mushy - just cooked in the centre with some nicely browned edges/sides. You will have better luck getting the pumpkin off the baking tray without tearing if you do it as soon as it comes out of the oven. You want good contact with the tray though, so that you get nice browning - this is also why I only included 1 tablespoon of olive oil for coating the pumpkin - too much oil means they get soggy.
It's also important that you spread the pumpkin out evenly spaced on the baking tray, so the heat of the oven gets to all of the sides as best it can.
Finally, my tip for peeling and cutting your pumpkin. The amount of pumpkin I have specified is about half a butternut pumpkin - I buy it already cut in half lengthways. To cut it up, I lay it flat side down on the cutting board, then using a very sharp large knife I cut it into 2 cm or ¾" wide, half-moon shaped slices. Then I scrape out the seeds from the slices that have them, and use a vegetable peeler to remove the skin. I then chop each half moon (or rib for the ones where the seeds have been removed) into equal-size 2 cm or ¾" cubes.
Sounds complicated I know - but it isn't really (just sounds it), and I have found it's the best way to chop it easily without waste!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition