Prep Time

20 Mins

Cook Time

30 Mins


  • Ingredients

  • 3 whole fresh beetroot, medium size

  • 500g (1 pound) piece of pumpkin

  • 2 cups baby english spinach leaves

  • 10 cherry or baby roma tomatoes, halved

  • 1/2 cup toasted walnuts, chopped

  • 125g (4.5 oz) fetta cheese, broken into chunks

  • Olive oil

  • Salt and Pepper


Nothing boring about this salad. The warm vegies wilt the spinach just a little, and the creamy salty feta goes with everything.

  • Dressing:

  • 1/4 cup blood plum vinegar (or any fruity vinegar)

  • 1/4 cup olive oil

  • 2 teaspoons wholegrain mustard

Pairs well with …..

Roasted or barbecued lamb

Hints and Tips

We used Persian Feta in this salad, for it’s creamy beautiful texture, but any type of feta would work.

Heat the oven to 180C (355F).

Peel and chop beetroot and pumpkin into small pieces, approximately 5cm (2 inches). Aim for the beetroot pieces to be slightly smaller than the pumkin.

Toss in olive oil and season with salt and pepper, place on a lined baking tray and bake for around 30 minutes. Remove from oven when they are tender and pumpkin is golden.

While the vegetables are cooking, make the dressing by combining all ingredients in a small bowl and whisking. Set aside. Prepare the other ingredients.

On small serving platter, arrange the spinach and scatter with the warm pumpkin and beetroot, tomatoes, feta cheese and walnuts. Drizzle with some of the dressing, leaving the rest on the side for self serve.