Chargrilled pumpkin, feta and spinach salad
This Chargrilled Pumpkin, Feta, and Spinach Salad features grilled pumpkin and red onion, combined with feta cheese, olives, and toasted bread for a flavorful and satisfying dish. It's easy to prepare and perfect for a light lunch or dinner.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tbsp olive oil2 garlic cloves
4 cups pumpkin
1 red onion
1 baguette (french bread)
1 package frozen spinach
1/3 cup olives
1/2 cup feta cheese
1 tbsp vinegar
1/3 cup pine nuts
This Chargrilled Pumpkin, Feta, and Spinach Salad is a mouth-watering dish that brings together a medley of flavors and textures. Perfect for a wholesome lunch or a refreshing dinner, this salad combines sweet and savory elements, ensuring a delightful experience with every bite. Whether you're a seasoned chef or a kitchen novice, this recipe is straightforward and rewarding to prepare.
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- Thaw and drain the spinach, ensuring all excess water is removed.
- Mince the garlic cloves.
- Cube the pumpkin into roughly 1-inch pieces.
- Slice the red onion into thin rings.
- Cube the baguette into small bite-sized pieces.
- Halve the olives.
- Crumble the feta cheese.
2. Grill the Pumpkin and Onion:
- In a bowl, toss the pumpkin cubes and red onion slices with 1 tablespoon of olive oil and minced garlic. Ensure they are evenly coated.
- Place the pumpkin and onion on the grill or grill pan. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
- In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the cubed baguette pieces to the pan and toast them until they are crispy and golden brown, stirring occasionally. This should take about 5-7 minutes. Once done, remove and set aside.
- In the same pan, lightly toast the pine nuts until they are golden and fragrant, about 2-3 minutes. Remove and set aside.
- In a large salad bowl, combine the grilled pumpkin, grilled onions, drained spinach, olives, and toasted bread cubes.
- Drizzle the vinegar over the salad and gently toss to coat all ingredients evenly.
- Add the crumbled feta cheese and toasted pine nuts to the salad.
- Gently toss once more, ensuring all components are well mixed.
- Season with salt and pepper to taste, if needed.
- Transfer the salad to a serving platter or individual plates.
- Enjoy your Chargrilled Pumpkin, Feta, and Spinach Salad as a hearty main dish or a delightful side.
Your Chargrilled Pumpkin, Feta, and Spinach Salad is now ready to be served. The rich flavors of perfectly grilled pumpkin, creamy feta, and nutritious spinach make for a satisfying and delectable meal. Enjoy this healthy and vibrant salad as a standalone dish or as a complement to your main course. Bon appétit!
Chargrilled pumpkin, feta and spinach salad FAQ:
Grill the pumpkin and onion for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
Yes, you can use fresh spinach. Just make sure to wash and dry it thoroughly before adding it to the salad.
You can substitute feta with goat cheese, ricotta, or a dairy-free cheese alternative if you're looking for a non-dairy option.
Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to keep the dressing separate until ready to eat.
Sugar pumpkin or butternut squash works well due to their sweetness and firm texture when grilled.
Tips:
- Cut the pumpkin into even-sized pieces to ensure uniform grilling and balanced flavors.
- Preheat the grill to medium-high heat before placing the pumpkin and onions to achieve optimum char and texture.
- If fresh spinach is available, feel free to use it instead of frozen spinach for a fresher taste and crisp texture.
- Allow the grilled pumpkin and onions to cool slightly before assembling the salad to prevent the spinach from wilting too much.
- Toast the pine nuts in a dry pan over medium heat until golden brown for added depth of flavor and crunch.
- Drizzle the olive oil and vinegar dressing just before serving to preserve the crispness of the ingredients.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 12g
Carbohydrates 30g
Fiber 4.17g
Sugar 7g
Fat 24g
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