Barbecued pumpkin, red onion and spinach salad
This Barbecued Pumpkin, Red Onion, and Spinach Salad features grilled tender pumpkin and sweet red onions mixed with fresh spinach and creamy feta, creating a balance of sweet, tangy, and savory flavors. Ideal as a nutritious side dish or a light main course.
Cook time 10 min
Prep time 15 min
Ingredients:
8 cups pumpkin1/4 cup olive oil
2 red onions
1 cup spinach
1 cup feta cheese
1 tbsp mustard
2 tbsp vinegar
This Barbecued Pumpkin, Red Onion, and Spinach Salad is a delightful combination of roasted vegetables, fresh spinach, and creamy feta cheese. Perfect for a healthy, flavorful meal, this salad offers a blend of sweet, tangy, and savory notes that will tantalize your taste buds. Whether you're looking for a vibrant side dish or a light main course, this recipe is both nutritious and satisfying.
Instructions:
- Start by peeling and cubing the pumpkin into bite-sized pieces.
- Slice the red onions into wedges.
- In a large bowl, combine the pumpkin cubes and red onion wedges.
- Drizzle with 2 tablespoons of olive oil and toss them to ensure even coating.
- Preheat your barbecue or grill to medium heat.
- Place the pumpkin and red onion on the grill.
- Cook for about 15-20 minutes, turning occasionally, until the vegetables are tender and have a nice char.
(You may need to use a grilling basket or foil to prevent the pieces from falling through the grates).
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, mustard, and vinegar until well combined.
5. Combine the Salad:
- Once the vegetables are grilled, remove them from the heat and let them cool slightly.
- In a large salad bowl, combine the grilled pumpkin and red onions with the fresh spinach.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve the salad warm or at room temperature. Enjoy your delicious and nutritious Barbecued Pumpkin, Red Onion, and Spinach Salad!
This Barbecued Pumpkin, Red Onion, and Spinach Salad is an easy-to-prepare, yet flavorful dish that is perfect for any occasion. By following these tips, you can create a vibrant and delicious salad that will impress your family and friends. Enjoy this healthy and tasty salad as a side or a light main dish, and relish the medley of flavors it brings to your table.
Barbecued pumpkin, red onion and spinach salad FAQ:
Grill the pumpkin and red onion for about 15-20 minutes over medium heat. Turn them occasionally until they are tender and have a nice char.
Yes, you can substitute feta cheese with goat cheese, ricotta, or a dairy-free cheese alternative for a similar creamy texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It's best to keep the dressing separate until you're ready to serve.
Aim for about 8 cups of pumpkin, which can come from one medium to large pumpkin, depending on the variety and size.
Yes, you can peel and cube the pumpkin and slice the onions up to a day in advance. Store them in the refrigerator until you're ready to grill.
Cooking Tips:
- Cut the pumpkin into evenly sized pieces to ensure even cooking.
- Use a brush to evenly coat the pumpkin and onions with olive oil.
- Turn the pumpkin and onions halfway through grilling to achieve a nice char on both sides.
- Cool the roasted vegetables slightly before mixing them with the fresh spinach to prevent wilting.
- Add the feta cheese just before serving to keep it from melting and to maintain its texture.
- For a more intense flavor, use a mix of baby spinach and arugula.
- Whisk the mustard and vinegar together before drizzling it over the salad for even distribution and flavor.
Nutrition Facts
12 ServingsCalories 81kcal
Protein 3.90g
Carbohydrates 9g
Fiber 1.08g
Sugar 3.78g
Fat 9g
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