“[A]s predicted that dressing was amazing! I’m thinking it would be nice on jacket potatoes too.” ~ Rae (via facebook)

I encourage my clients to get into a regular habit of roasting up a tray of vegetables, especially during the winter months.

Roast Pumpkin Salad features regularly on my dinner table. But we never get sick of it because there are lots of ways to tweak it.

This one features baby spinach and a delicious creamy lemon, feta and herb dressing. The recipe makes a lot of dressing. If you have leftover dressing, it is delicious with a simple green salad. But my husband prefers to use it as a dipping sauce for freshly cut vegetables. Or you can halve the ingredients.

Ingredients

Roast Pumpkin Salad

1 small butternut pumpkin (or whatever variety of pumpkin your choose), peeled, cubed and roasted
1 pack baby spinach, washed
1/2 bunch parsley leaves, chopped (discard stalks and use in your stock or green smoothie!)

Lemony Feta and Herb Dressing

200g low fat feta cheese, crumbled
100g low fat greek yoghurt
Juice and zest of one lemon
1 clove garlic, peeled and crushed
1/2 bunch parsley leaves, finely chopped (discard stalks and use in your stock or green smoothie!)

Method

Lemony Feta and Herb Dressing

Place all ingredients in a high powered blender (I use the Vitamix S30) and blend until well combined and creamy
Pour dressing into a bowl and stir in the finely chopped parsley

To assemble salad:

Arrange baby spinach in a bowl or platter
Place roasted pumpkin over baby spinach
Drizzle with Lemony Feta and Herb Dressing
Garnish with remaining parsley.

Serve and enjoy!