Roast pumpkin, lentil, feta and spinach salad

Pumpkin, lentil, feta and spinach salad

This delicious roast pumpkin salad delivers in spades. Not only is it delicious, but it also contains fibre, protein, calcium and a host of other nutrients.


500g pumpkin, seeds removed and cut into 3cm wedges

200g spinach, washed

1/2 cup lentils, rinsed well

100g feta cheese, crumbled

1/2 red onion, finely sliced


1tsp. dijon mustard

2 tbsp. extra virgin olive oil

Juice from 1 lemon

1 tsp. honey

Salt and pepper to taste


  • Preheat oven to 180°C.
  • Place pumpkin on a baking tray lined with baking paper, drizzle with extra virgin olive oil and season with salt and pepper. Bake for 25 minutes or until golden.
  • In a large bowl toss the spinach, lentils, red onion and pumpkin together.
  • Meanwhile, in a small bowl whisk together oil, lemon juice, honey and mustard until combined and season to taste.
  • Drizzle salad with the dressing and serve immediately.


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