Spinach feta and pumpkin salad

Winter salad with feta and squash

Even if summer is the season when we mostly think of salads, some options for winter exist, too. This winter salad with baby spinach, roasted squash, feta and pine nuts is an easy meal ideal for lunch. It can also be easily stored for an office lunch or meal prep for the week.

To find more inspiration for your lunch box, take a look at this post about my favorite easy meal: CLICK HERE.

Autumn salad with feta and squash

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Course: MainCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 1 little 1 Kabocha squash

  • ½ cup ½ / 100 g feta cheese, crumbled

  • 1 oz 1 baby spinach

  • ¼ cup ¼ pine nuts

  • 2 tablespoons 2 extra virgin olive oil

  • 1 + ½ tablespoons 1 + ½ freshly squeezed lemon juice

  • ¼ teaspoon ¼ sea salt

  • ¼ teaspoon ¼ ground black pepper

How to

  • Heat the oven to 360°F/180°C. Place the whole squash on the oven tray on a piece of parchment paper and bake until it’s tender enough to be easily pierced with a fork. It should take around 30-40 minutes and then you should be able to easily remove the skin.
  • Add the spinach to a big bowl and toss with olive oil, lemon juice, salt and black pepper.
  • Heat a small pan and roast the pine nuts for 4-5 minutes, shaking the pan often.
  • Add the squash in pieces, feta, and pine nuts and toss gently again to combine. Serve immediately.

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  1. Pingback: Gluten-free + vegan pumpkin gnocchi - Marta in the jar

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