Roasted Pumpkin And Fetta Salad Recipe
Roasted pumpkin and fetta salad recipe
Attention butternut pumpkin lovers! This salad takes isolated ten minutes to prepare and 25 minutes to cook. relief it touching barbecued salmon or juicy chops and youll have a dinner worth raving about.
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To begin behind this recipe, we must first prepare a few ingredients. You can cook Roasted pumpkin and fetta salad recipe using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Roasted pumpkin and fetta salad recipe:
- 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 1 red onion, thinly sliced
- 200g fetta, scratchily crumbled
- 120g pkt Coles Australian Baby Spinach
- 1/4 cup (65g) basil pesto
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Steps to make Roasted pumpkin and fetta salad recipe:
- Preheat oven to 200°C. Line a baking tray in imitation of baking paper. Place pumpkin with reference to lined tray. Spray taking into account bearing in mind olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.
- add together the onion, fetta, spinach and pesto in a large bowl. go to the pumpkin and gently toss to combine. Arrange in relation to a serving platter.
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