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Pumpkin and Feta Salad with Tamarind Vinaigrette | Marion's Kitchen

Name: Pumpkin and Feta Salad with Tamarind Vinaigrette | Marion's Kitchen
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 600g (1.3lb) butternut pumpkin, deseeded and sliced into ½cm slices; 2 red onions, peeled and cut into large wedges; 2 long red chillies, finely sliced; 2 tbsp extra virgin olive oil; 100g (3.5 oz) baby spinach; 50g(1.7 oz)baby chard leaves (or any other firm salad leaf); ½ cup mint leaves; Marion’s Kitchen Thai-style Tamarind Vinaigrette(find out where to buyhere); 100g (3.5 oz)fetacheese, crumbled; 2 tbsp roasted pumpkin seeds; 2 tbsp roasted chopped peanuts; sea salt & pepper

Prep Time

10m

Cook Time

40m

Total Time

50m

This Pumpkin and Feta Salad with Tamarind Vinaigrette combines roasted butternut pumpkin, red onions, and chillies with baby spinach, chard, and mint. Topped with feta, pumpkin seeds, and peanuts, and finished with a Thai-style Tamarind Vinaigrette, it's a deliciously fresh and flavorful salad.

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Ingredients

Servings: 4

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600g (1.3lb) butternut pumpkin, deseeded and sliced into ½cm slices

2 red onions, peeled and cut into large wedges

2 long red chillies, finely sliced

2 tbsp extra virgin olive oil

100g (3.5 oz) baby spinach

50g(1.7 oz)baby chard leaves (or any other firm salad leaf)

Marion’s Kitchen Thai-style Tamarind Vinaigrette(find out where to buyhere)

100g (3.5 oz)fetacheese, crumbled

2 tbsp roasted pumpkin seeds

2 tbsp roasted chopped peanuts

Preheat oven to 200°C/390°F.

On a large baking tray, place the pumpkin, red onion and chillies. Drizzle with the olive oil and season with salt and pepper. Spread the vegetables out (if they can’t be spread in one layer, then divide among 2 baking trays. Roast, turning occasionally, in the oven for 25-30 minutes or until tender. Remove from the oven and allow to cool to room temperature.

When ready to serve, place the spinach, chard and mint leaves in a large bowl. Drizzle with the Thai-style Tamarind Vinaigrette and toss to coat. Spread the dressed leaves out on a large serving plate. In the same large bowl, add the roasted pumpkin, red onion and chillies. Drizzle with Thai-style Tamarind Vinaigrette and gently toss to coat. Spread the dressed vegetables out over the salad leaves. Sprinkle over the feta cheese, pumpkin seeds and peanuts.

Pumpkin and Feta Salad with Tamarind Vinaigrette | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Pumpkin and Feta Salad with Tamarind Vinaigrette | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts