Lunch Recipe Lunch Recipe Lunch Recipe Lunch Recipe Lunch Recipe

Pumpkin, Baby Spinach and Feta Salad

Kristine Czak Messig

For Lunch ( Vegetarian, Salads, Easy )


Published on

5 minutes to prepare and 10 minutes to cook

Serves 1


This salad is made up of all my favourite ingredients. The best part is it's so easy and very very tasty! It makes a great lunch or a light dinner.


200g pumpkin
1 cup baby spinach washed
30g Dodoni Feta crumbled
1 tablespoon pine nuts toasted
1/4 avocado roughly chopped
1/2 tablespoon white wine vinegar
pepper to taste
*optional 1 teaspoon extra virgin olive oil


1. Peel and chop the pumpkin into 2cm cubes. Steam until tender. Set aside.
2. Add the avocado, baby spinach and feta to a large bowl.
3. Add the pumpkin, pine nuts, white wine vinegar and pepper.
4. Mix really well and serve.
5. Enjoy :)


*I don't add the extra oil as my feta is stored in oil but if you use a plain feta you might need to add the oil.


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  • avatar

    Of course you could use roast pumpkin too! I've also made it with some Rocket mixed in which gives some extra flavour.

  • avatar

    This salad sounds like my kind of salad,you got all the right ingrediants happening in this salad Kristine love the idea with the fetta, spinach and pumpkin yummo:-)