Warm pumpkin, broccoli and feta salad

Pumpkin and feta match perfectly in this substantial salad with just the right amount of zing!

Serves: 1

Time to make: 35 mins

Ingredients

More weights & measures

1 cup chopped pumpkin
spray oil
1 cup chopped broccoli
1 cup chopped Brussels sprouts
1 cup baby spinach or rocketarugulaX leaves
2 tablespoons crumbled feta
1 tablespoon pumpkin seeds, toasted
1 teaspoon extra virgin olive oil
1 teaspoon pomegranate molasses or balsamic vinegar
2 tablespoons lemon juice
black pepper, to taste

Instructions

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1 Preheat the oven to 200°C. On a baking tray, arrange pumpkin and spray with oil. Roast for 15 minutes. Add broccoli and Brussels sprouts, spray with oil and roast a further 10-15 minutes, until vegies are soft and tender.

2 Fold spinach or rocket leaves through vegie mixture. In a small bowl or jar, combine olive oil, pomegranate molasses or balsamic, lemon juice and pepper to make dressing.

3 Drizzle dressing over salad and add pumpkin seeds and feta. Serve warm or cold.

HFG tip

This recipe easily doubles or triples to make lunches for more days or people.

Nutrition Info (per serve)

Calories 350 cal

Kilojoules 1450 kJ

Protein 22 g

Total fat 20 g

Saturated fat 7.5 g

Carbohydrates 11.5 g

Sugar 9 g

Dietary fibre 13 g

Sodium 534 mg

Calcium 255 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.