Playing With Color + A Recipe for Your Fall Palate

Harvest time brings such a beautiful palette. We are thankful for another season. As the seasons turn, enjoy staying healthy and eating well. 

This salad is a treat to fill your bowl this Fall. It's our favorite Fall pick.

ROASTED PUMPKIN, SPINACH & FETA SALAD

PUMPKIN:
3 cups of pumpkin (or sweet potato!),  peeled and cut into inch cubes
1 1/2 tbsp olive oil
Salt and pepper

DRESSING:
2.5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
 
SALAD:
1/4 cup pine nuts
(4 handfuls of baby spinach leaves
2 oz feta, crumbled, or more!  

• Preheat oven to 375.
• Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 30 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy.
• Shake Dressing in a jar. Taste and adjust to taste.
• Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. 
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Recipe from RecipeTin Eats
Decorative Pumpkins in first image by Michele Mitchell