Healthy summer salad recipe


Pumpkin, Spinach & Feta Salad
Serves: 4
Celebrate summer by gathering family and friends for a BBQ and enjoy this delicious pumpkin spinach and feta salad.


  • 600g butternut pumpkin – cut into pieces

  • 2 tsp olive oil

  • 2 tsp honey

  • 2 tsp sesame seeds

  • 150g baby spinach leaves

  • 1 small Spanish onion – cut into small wedges

  • 100g feta cheese – crumbled

  • 50g walnuts

For the dressing:

  • 1 tbsp lemon juice

  • 2 tbsp extra virgin olive oil

  • 2 tsp wholegrain mustard

  • 1 tbsp balsamic vinegar



Step 1

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl and drizzle with olive oil and honey then season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined baking tray. Bake for 12 minutes then turn and cook for another 12 minutes or until golden brown. Remove from oven and sprinkle evenly with sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Step 2

Combine the lemon juice, extra virgin olive oil, mustard and balsamic vinegar in a screw-top jar and shake until well combined.

Step 3

Place the pumpkin, spinach, onion, feta and walnuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.