Ingredients

  • 750 g pumpkin, peeled and cut into bite-sized pieces spray of olive oil
  • Freshly ground black pepper
  • 2 cups baby spinach leaves, washed and patted dry
  • ½ cup walnuts or pecans, chopped
  • ½ small red onion, sliced
  • ½ x 400 g can chickpeas, drained
  • 2–3 tablespoons soft feta
  • Juice of 1 lemon (about ¼ cup)
  • Extra-virgin olive oil, to drizzle

Author of this recipe

Catherine Saxelby

Catherine Saxelby

Health professional / educator

I love salads and eat one in some form every day, either as a main meal OR as a side to a grill or burger. Some of my favourite accompaniments are a Greek salad, coleslaw, fragrant Vietnamese... Read more

This is a popular salad – you can serve it as a main meal for lunch or as an accompaniment to lamb. Either way, it’s divine.

Total votes: 69

Preparation

Preheat oven to 190°C. Line a 20 x 30 cm baking tray with baking paper. Place pumpkin on tray, spray lightly with olive oil and season lightly with pepper. Roast for 25–35 minutes, then allow to cool for 10 minutes.

Layer pumpkin, baby spinach leaves, nuts, onion and chickpeas in a serving bowl and toss gently with your hands. Dot with feta, then sprinkle over lemon juice and a drizzle of olive oil.

Tips from the author

This is a recipe from the book The Super Powers of Veg - How Vegetables Keep You Healthy and Happy by Catherine Saxelby. Available from the Foodwatch website at www.foodwatch.com.au.

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