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Healthy Pumpkin, Spinach & Feta Salad Recipe
Healthy Pumpkin, Spinach & Feta Salad Recipe
Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Gorgeous colours and contrasting textures. Hearty, roasted pumpkin, creamy, salty feta, crispy, fresh capsicum, and crunchy toasted pepitas deliver just the right amount of fancy for an easy, scrumptious salad!
  • ½ butternut pumpkin (about 4 cups once diced)
  • 2 T olive oil
  • salt and pepper to season
  • ⅓ C pepitas
  • 1 red capsicum
  • 150g danish feta
  • 200g baby spinach leaves
  • Dressing: 3 T olive oil
  • 3 T garlic infused olive oil
  • 2 tsp rice malt syrup
  • 1 tsp dijon mustard
  • 50 mL red wine vinegar
  • salt and pepper to taste
  1. Preheat oven to 200°C (fan forced).
  2. Skin and dice pumpkin in 1-2 cm cubes (keeping the pieces small aids in speeding up the cooking time!), and place in a bowl.
  3. Coat pumpkin pieces with olive oil and add salt and pepper to season as desired.
  4. Place in the oven, and roast for 15 minutes.
  5. Lightly toast pepitas in a pan, over a medium-high heat. This will take about 3-4 minutes - you'll hear a few crackle when they are done! Remove from heat and set aside to cool.
  6. Cut up capsicum and feta while you're waiting for the pumpkin to cook!
  7. Once the pumpkin is done, gently fold the capsicum with, coating it in the seasoned oil goodness; set aside to cool.
  8. As ingredients are cooling, whip up the dressing by placing all ingredients in a small bowl and whisking until blended.
  9. Fill your serving dish with baby spinach, toss in the rest of the ingredients, and drizzle with dressing.
Recipe by Eat Pray Workout at