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6 servings

10 minutes preparation

30 minutes cook

  • 600g butternut pumpkin
  • 100g Riverina Dairy Greek Style Fetta
  • 120g baby spinach
  • 1 red onion, thinly sliced
  • 2 tbps balsamic vinegar
  • 1 tbsp fresh basil, finely chopped (optional)

Roast Pumpkin & Fetta Salad

  1. Preheat oven to 200°C.
  2. Cut and peel pumpkin then cut into 3cm cubes. Place pumpkin in a bowl and drizzle with a little olive oil and toss to coat. Spread pumpkin evenly in an oven tray and roast for 30mins or until lightly caramelised.
  3. In a large bowl, add fetta, spinach, onion and roasted pumpkin and combine.
  4. Serve with the balsamic vinegar and sprinkle with basil.

NOTE: For an alternative, pumpkin can be replaced with sweet potato (kumara).

Roast Pumpkin & Fetta Salad
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