Categories: Pasta, pumpkin

Ingredients

• 2 cups cubed pumpkin (about 3 cm square)
• 1/2 cup walnut halves
• 1 tablespoon canola oil
• Pepper.
• 1 cup baby spinach leaves
• 1 cup pasta
• feta cheese (as much as you want)
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon seed mustard

Directions

1. Preheat oven to 180 degrees Celsius. In a roasting dish add the pumpkin and walnuts. Drizzle over the Canola oil and rub in to coat the pumpkin and walnuts. Sprinkle with ground pepper. Cook for approximately 20-25 minutes until the pumpkin is cooked. Take out of the oven, leave to cool slightly and put in a medium sized bowl.

2. Put the dried pasta in a big pot of water and bring to the boil. Cook for approximately 10 minutes until al dente. Drain, and add the pasta to the bowl of pumpkin and walnuts.

3. In a small pot of boiling water, blanche the spinach leaves for a couple of minutes until just wilted. Add the spinach to the pasta/pumpkin/walnut salad mix.

4. Chop feta cheese and add to the salad. Stir to combine.

5. Mix the balsamic vinegar, oil and mustard until well combined. Drizzle over salad.

6. This can be served warm or cold.

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