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Roast Pumpkin, Spinach and Feta Salad

Delicious, easy and great for leftovers - this salad is always a winner in our house!

Feel free to leave out the feta if you're not a fan, and swap the quinoa for rice if you like.

It is 100% worth making the balsamic reduction to drizzle over the top, the flavour is next level!


  • 500g pumpkin

  • 1 capsicum - halved

  • 1/4 cup pumpkin seeds

  • 3/4 cup quinoa

  • 1/2 bag spinach

  • 100g feta

  • 1-2 tablespoons olive oil

  • Salt and pepper

  • 1/4 cup balsamic vinegar



  • Preheat oven to 200 degrees and line a baking tray with baking paper.

  • Cut pumpkin into 1-2 centimetre cubes and place on your prepared oven tray with the halved capsicum.

  • Drizzle pumpkin and capsicum with olive oil and season with salt and pepper, then sprinkle with pumpkin seeds.

  • Bake for 20-30 minutes, until the pumpkin is tender and cooked through. Remove from oven and allow to cool slightly.

  • Add quinoa to 1.5 cups of salted water and bring to a simmer. Reduce heat and simmer until all the water has evaporated (10-15 minutes). Remove from heat and leave the lid on.

  • While the veggies are roasting and quinoa is cooking, add the balsamic vinegar to a small pan and heat to a simmer.

  • Allow the vinegar to simmer for around a minute before turning the heat off. It will thicken more as it cools.

  • Cut feta into small chunks, then scatter over the cooled roasted veggies. Fluff the quinoa with a fork, then add this and the spinach to the pan and toss gently to combine.

  • Transfer to a serving dish and drizzle with balsamic reduction (fancy 😉 ).

  • Enjoy warm or cold!


Notes: This salad will keep sealed in the fridge for 2-3 days. Make it a meal by adding a source of protein! Some shredded chicken, lamb, tofu or salmon would be delicious!


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