how to make

Pumkin Spinach and Feta Salad

by

Health

Time

30m

Cost

Nutrients

390 kcal

Carbs 33 grams

Sugars 5 grams

Total Fats 20 grams

Saturates 4 grams

Fibers 7 grams

Proteins 18 grams

About this recipe

Swap those plain and boring lettuce salads with this paprika and maple-roasted pumpkin salad with spinach, feta, walnuts, and spelt. It is a nutritionally balanced meal loaded with fibres, calcium, and vitamin A, and it makes a tasty lunch idea to enjoy warm or cold.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten
  • Dairy

Servings

4

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Ingredients List

Pumpkin400 g
Maple Syrup1 tsp
Extra Virgin Olive Oil1 tbsp
Paprika1 tsp
Walnuts60 g
Salt to taste
Black Pepper0.5 tsp
Pearled Spelt240 g
Fresh Spinach240 g
Low Fat Feta160 g
Pumpkin Seeds40 g

STEP 1

In a baking tray, toss pumpkin chunks with maple syrup, olive oil, paprika, chopped walnuts, salt, and pepper. Roast at 200°C (390°F) for 20 minutes.

Ingredients List

Pumpkin400 g
Maple Syrup1 tsp
Extra Virgin Olive Oil1 tbsp
Paprika1 tsp
Walnuts60 g
Salt to taste
Black Pepper0.5 tsp
Pearled Spelt240 g
Fresh Spinach240 g
Low Fat Feta160 g
Pumpkin Seeds40 g

STEP 2

Simmer the pearled spelt in water or vegetable stock for 20 minutes or follow packet instructions. Then, drain and toss it with spinach in a serving bowl.

Ingredients List

Pumpkin400 g
Maple Syrup1 tsp
Extra Virgin Olive Oil1 tbsp
Paprika1 tsp
Walnuts60 g
Salt to taste
Black Pepper0.5 tsp
Pearled Spelt240 g
Fresh Spinach240 g
Low Fat Feta160 g
Pumpkin Seeds40 g

STEP 3

Top the salad with roasted pumpkin and walnuts, crumbled feta, and pumpkin seeds. Serve warm or cold. Enjoy!

Ingredients List

Pumpkin400 g
Maple Syrup1 tsp
Extra Virgin Olive Oil1 tbsp
Paprika1 tsp
Walnuts60 g
Salt to taste
Black Pepper0.5 tsp
Pearled Spelt240 g
Fresh Spinach240 g
Low Fat Feta160 g
Pumpkin Seeds40 g