Barbecued pumpkin, red onion and spinach salad
Elevate your salad game with this vibrant Barbecued Pumpkin, Red Onion, and Spinach Salad! Featuring roasted pumpkin, savory red onions, fresh spinach, and creamy feta cheese, all drizzled with a tangy mustard-vinegar dressing. Perfect as a light, nutritious meal or a crowd-pleasing side dish, this easy-to-make salad is a delicious way to enjoy seasonal flavors.
- 04 Nov 2025
- Cook time 10 min
- Prep time 15 min
- 12 Servings
- 7 Ingredients
This Barbecued Pumpkin, Red Onion, and Spinach Salad is a delightful combination of roasted vegetables, fresh spinach, and creamy feta cheese. Perfect for a healthy, flavorful meal, this salad offers a blend of sweet, tangy, and savory notes that will tantalize your taste buds. Whether you're looking for a vibrant side dish or a light main course, this recipe is both nutritious and satisfying.
Ingredients:
Instructions:
- Start by peeling and cubing the pumpkin into bite-sized pieces.
- Slice the red onions into wedges.
- In a large bowl, combine the pumpkin cubes and red onion wedges.
- Drizzle with 2 tablespoons of olive oil and toss them to ensure even coating.
- Preheat your barbecue or grill to medium heat.
- Place the pumpkin and red onion on the grill.
- Cook for about 15-20 minutes, turning occasionally, until the vegetables are tender and have a nice char.
(You may need to use a grilling basket or foil to prevent the pieces from falling through the grates).
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, mustard, and vinegar until well combined.
5. Combine the Salad:
- Once the vegetables are grilled, remove them from the heat and let them cool slightly.
- In a large salad bowl, combine the grilled pumpkin and red onions with the fresh spinach.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve the salad warm or at room temperature. Enjoy your delicious and nutritious Barbecued Pumpkin, Red Onion, and Spinach Salad!
Tips:
- Cut the pumpkin into evenly sized pieces to ensure even cooking.
- Use a brush to evenly coat the pumpkin and onions with olive oil.
- Turn the pumpkin and onions halfway through grilling to achieve a nice char on both sides.
- Cool the roasted vegetables slightly before mixing them with the fresh spinach to prevent wilting.
- Add the feta cheese just before serving to keep it from melting and to maintain its texture.
- For a more intense flavor, use a mix of baby spinach and arugula.
- Whisk the mustard and vinegar together before drizzling it over the salad for even distribution and flavor.
This Barbecued Pumpkin, Red Onion, and Spinach Salad is an easy-to-prepare, yet flavorful dish that is perfect for any occasion. By following these tips, you can create a vibrant and delicious salad that will impress your family and friends. Enjoy this healthy and tasty salad as a side or a light main dish, and relish the medley of flavors it brings to your table.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 81kcal | 4% |
| Protein | |
| Protein 3.90g | 3% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 1.08g | 3% |
| Sugar 3.78g | 4% |
| Fat | |
| Fat 9g | 11% |
| Saturated 3.31g | 11% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 12mg | 2% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.72mg | 5% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 0.88mg | 8% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 350mg | 10% |
| Selenium, Se 3.68ug | 7% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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