Pumpkin and spinach salad

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  • 600 g butternut squash cut into peeled segments, seeded
  • 2 teaspoons of olive oil
  • 2 teaspoons of honey
  • 2 teaspoons of sesame seeds
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of honey
  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of whole mustard
  • 150 g spinach
  • 100 g of toasted pine nuts
  • 100g danish fetta crumbled


  1. Preheat the oven to 220C.

  2. Put the pumpkin in a large zip-lock plastic bag or bowl. Drizzle with oil and 2 teaspoons of honey. Spice with salt and pepper. Gently mix until the squash is well coated.

  3. Place the pumpkin in a single layer on a lined tray. Bake, turning once during cooking, for 25 minutes or until golden.

  4. Remove from the oven and sprinkle evenly with the sesame seeds. Return to the oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from the oven and set aside for 30 minutes to cool.

  5. Combine lemon juice, extra virgin olive oil, mustard and extra honey in a screw top jar and shake well until well combined. Spice with salt and pepper.

  6. Place the pumpkin, spinach, pine nuts, and crumbled feta cheese in a large bowl. Drizzle with dressing and stir gently until combined. Serve immediately.


  • 2 bowl
  • 1 baking tray
  • 1 glass jar with lid
  • 1 zip lock bags


I generally prepare the salad beforehand, serving the dressing separately so that the salad stays fresh. Japanese squash can also be used.


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