Roast Pumpkin, Spinach, and Feta Salad with Maple-Glazed Pecans Introduction
Welcome to a delicious culinary adventure through fall flavors. This salad brings together roasted pumpkin, crisp spinach, zesty feta, and mouthwatering maple-glazed pecans in a hearty yet refreshing dish. Subscribe to receive this delightful recipe in your inbox!

Why You’ll Love This Recipe
Fall in love with this recipe for its vibrant flavors and easy preparation. The sweetness of the maple-glazed pecans perfectly complements the earthiness of pumpkin, while fresh spinach adds a crisp texture. It’s a family-friendly dish that you’ll find yourself making time and time again!

Ingredients
– 800g (1.75 lbs) pumpkin, peeled and cut into 2cm cubes
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 100g (3.5 oz) baby spinach leaves
– 150g (5.3 oz) feta cheese, crumbled
– 1/2 red onion, thinly sliced
– 1/4 cup sunflower seeds

For the Maple-Glazed Pecans:
– 1 cup pecan halves
– 2 tablespoons maple syrup
– Pinch of salt

For the Dressing:
– 3 tablespoons extra virgin olive oil
– 1 1/2 tablespoons balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper, to taste

Necessary Tools
– Baking tray
– Parchment paper
– Small frying pan
– Large salad bowl
– Whisk
– Small bowl

Ingredient Swaps and Additions
Feel free to substitute butternut squash for pumpkin or add dried cranberries for a burst of tartness. Swap sunflower seeds with pumpkin seeds for an extra touch of autumn. Goat cheese can be used if you’re out of feta, providing a creamier texture.

See also Seafood Lasagna

Step-by-Step Instructions
1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Toss the pumpkin cubes with olive oil, salt, and pepper on the tray. Roast for 25-30 minutes until tender.
3. Make the maple-glazed pecans by heating pecan halves and maple syrup in a frying pan, stirring until coated, about 4-5 minutes. Sprinkle with salt and cool.
4. Combine roasted pumpkin, spinach, feta, red onion, and sunflower seeds in a large salad bowl.
5. Whisk together the dressing ingredients in a small bowl.
6. Drizzle the dressing over the salad and toss gently.
7. Top with maple-glazed pecans and serve.

Serving Suggestions
Pair this salad with a warm loaf of crusty bread or a bowl of hearty soup to create a fulfilling meal.

Pro Tips for Success
Ensure the pumpkin is evenly coated with oil for uniform roasting. Keep a close eye on the pecans to avoid burning! Taste the dressing and adjust the seasoning to your preference.

Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To enjoy it again, serve chilled or at room temperature.

FAQ Section
Can I use canned pumpkin?
No, fresh cubes provide the best texture and flavor.
Can I prepare this salad in advance?
Yes, roast the pumpkin and prepare the pecans ahead, but assemble the salad just before serving to maintain freshness.

Conclusion
Savor the simplicity and delightful harmony of flavors in this Roast Pumpkin, Spinach, and Feta Salad with Maple-Glazed Pecans. Remember to share your culinary creations by tagging us on Instagram or Pinterest!

Roast Pumpkin, Spinach, and Feta Salad with Maple-Glazed Pecans

A vibrant fall salad featuring roasted pumpkin, crisp spinach, zesty feta, and sweet maple-glazed pecans.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 380

Ingredients Method Notes

Ingredients

Salad Base

800 g pumpkin, peeled and cut into 2cm cubes
2 tablespoons olive oil
Salt and pepper, to taste
100 g baby spinach leaves
150 g feta cheese, crumbled
1/2 red onion, thinly sliced
1/4 cup sunflower seeds

Maple-Glazed Pecans

1 cup pecan halves
2 tablespoons maple syrup
Pinch of salt

Dressing

3 tablespoons extra virgin olive oil
1.5 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste

Method

Preparation

Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Toss the pumpkin cubes with olive oil, salt, and pepper on the tray. Roast for 25-30 minutes until tender.

Make the maple-glazed pecans by heating pecan halves and maple syrup in a frying pan, stirring until coated, about 4-5 minutes. Sprinkle with salt and cool.
Combine roasted pumpkin, spinach, feta, red onion, and sunflower seeds in a large salad bowl.
Whisk together the dressing ingredients in a small bowl.
Drizzle the dressing over the salad and toss gently.
Top with maple-glazed pecans and serve.

Notes

Feel free to substitute butternut squash for pumpkin or add dried cranberries for a burst of tartness. Swap sunflower seeds with pumpkin seeds for an extra touch of autumn. Goat cheese can be used if you’re out of feta, providing a creamier texture. Ensure the pumpkin is evenly coated with oil for uniform roasting. Keep a close eye on the pecans to avoid burning! Store any leftovers in an airtight container in the refrigerator for up to two days.