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Roast Pumpkin, Spinach and Feta Salad
Ingredients
  • subheading: PUMPKIN:
  • 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
  • 1 ½ tbsp olive oil
  • Salt and pepper
  • subheading: DRESSING:
  • 2.5 tbsp / 50 ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper
  • subheading: SALAD:
  • ¼ cup / 35g pine nuts (Note 2)
  • 150 g / 5 oz baby spinach leaves (4 handfuls)
  • 60 g / 2 oz feta , crumbled (or more!!)
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