This salad is very simple to prepare and is absolutely delicious! I usually serve this salad with bbq, grilled or pan fried salmon. Please make sure you read the notes in relation to the type of feta to use - it can seriously destroy this salad!
Place pumpkin in a baking tray with the olive oil and toss to coat the pumpkin in oil. Sprinkle with salt. Place in preheated oven for 20 minutes. Every 5 minutes or so toss the pumpkin.
After 20 minutes turn the oven to 230 degrees to ensure the pumpkin is browned and slightly crispy. Approximately 5-10 minutes.
Meanwhile wash and dry the baby spinach.
Place the pinenuts in a non stick fry pan over medium heat. Stir with a wooden spook until pinenuts are golden (once golden remove to a ceramic dish so the pinenuts do not continue to cook and burn).
Drain and crumble the feta.
Place baby spinach in a large salad bowl. Add feta and pinenuts. Once pumpkin is ready, add to salad bowl. Drizzle with extra virgin olive oil.
This salad can be served immediately or left to cool. This salad tastes great either way!
The best feta for this recipe
The feta cheese you select will either enhance or ruin this salad. I recommend South Cape Tasmanian Plain Feta. NEVER use Greek feta. I have also used South Cape Tasmanian Feta with garlic, however, this ruined the salad.
I made this into a pasta salad using pumpkin ravioli and shells - just beautiful. Used rocket and spinach and took the risk and didn't use the South Cape Tasmanian Feta .... yet it was still fab - 01 Dec 2010