Ingredients

  • 1/2 butternut pumpkin (cubed)
  • 200g feta (I use South Cape Tasmanian Feta)
  • 1/2 cup of mixed nuts & seeds. (For the Show, I used a mixture of pine nuts, walnuts, sunflower seeds and pumpkin seeds)
  • 500g baby spinach leaves
  • Olive oil spray
  • 2 tablespoons extra virgin olive oil
  • Salt flakes

Author of this recipe

Trandos Farms

Trandos Farms

Grower / producer

I love the taste of salads. They’re not heavy. I live in Western Australia where salads are grown and I know they’re good! Read more
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We shared this salad at the 2013 Perth Royal Show and everyone loved it.  To get different flavours and textures, I change the content of the nuts and seeds mixture frequently.  It’s good fun!

Preparation

Preheat oven to 180 ºC (fan forced).

Spray baking tray with olive oil.  Place pumpkin in the baking tray. Sprinkle with salt and spray with olive oil.  Mix and spray again.  

Bake pumpkin for about 30 minutes turning twice and lightly respray with olive oil each time.

Place the seeds and nut mixture in a non stick fry pan over medium heat.  Stir continuously until golden and be careful not to burn them.  Remove immediately to a cool glass/ceramic dish and allow to cool.

Wash and spin baby spinach.  Arrange on a serving platter.

Arrange the pumpkin over the spinach.

Drain and crumble the feta, sprinkling it onto the spinach and pumpkin.

Sprinkle with the seeds and nuts.

Drizzle with extra virgin olive oil.

 

 

 

Tips from the author

This salad can be served immediately as a warm salad or left to cool depending on your preference.