So last Friday I had practically run out dinner ideas and was essentially in no mood to cook something complicated. It was time to raid the pantry and see what could I put together with minimal fuss. As expected I had some salad leaves, some fresh danish feta and a half cut pumpkin. i remember eating roasted pumpkin wedges at the ‘Bottle & Beast’ pop-up restaurant as a side dish. It was a simple side dish with pumpkin wedges roasted with all-spice, cinnamon and olive oil. The end result was a delicious nutty flavour.
I decided as I usually do, to do a twist on the same and make a pumpkin wedges salad. This even saved my lazy soul from having to peel the pumpkins, which I find really hard to do. I had Kent pumpkin on hand which is what i used but you can easily use any that you have on hand. I simply cut the pumpkin half into wedges and seasoned it with salt pepper and some fresh rosemary with a drizzle of olive oil and roasted it at 180C for 30-40 minutes until they were slightly charred on the edges and soft.
The sweetness of the pumpkin goes very well with the peppery taste of spinach, rocket leaves and kale. I used a mix of spinach and rocket leaves washed and dried and ready to use. Finished it off with some toasted pepitas and crumbled feta cheese and drizzled with a simple dressing of mustard and balsamic vinegar. It was a simple, filling and power packed dinner with all the healthy goodness of nutrients and vitamins in pumpkin and spinach. If you want to jazz it up a little more then just add some crisp bacon to the salad as well.
Ingredients Dressing: Recipe: You can serve this as a side dish with a roast chicken or grilled fish, or on its own as a main meal.
Roasted Pumpkin Wedges Salad with Feta
You can serve this as a side dish with a roast chicken or grilled fish, or on its own as a main meal.