Spinach and Feta Salad with Pumpkin Seeds Recipe

Recipe Summary

Ingredients

• 6 cups fresh spinach leaves, washed and dried
• 1 cup crumbled feta cheese
• 1/2 cup pumpkin seeds, toasted
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine the fresh spinach leaves, crumbled feta cheese, toasted pumpkin seeds, thinly sliced red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined to make the vinaigrette.
3. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately in a rustic wooden bowl for a cozy, autumnal presentation.

Helpful Tips

• For added sweetness, try adding dried cranberries or apple slices to the salad.
• If you prefer a bit more crunch, consider adding some chopped walnuts or pecans.
• To make it a complete meal, toss in some grilled chicken or tofu.
• If you’re short on time, you can use a store-bought vinaigrette, but we highly recommend trying the homemade version for the best flavor.

Storage Instructions

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to two days. Keep the vinaigrette separate and dress just before serving to maintain the texture of the ingredients.

Pairings

Pair your Spinach and Feta Salad with Pumpkin Seeds with a hearty main like roasted chicken or a warm bowl of butternut squash soup. For drinks, a crisp white wine or a spiced apple cider complements the autumn flavors beautifully.