The First Bite That Hooked Me
I still remember the crunch of toasted pumpkin seeds against creamy feta. The roasted kumara’s sweetness mixed with pesto’s herby punch made me pause. Ever wondered how you could turn roasted veggies into something unforgettable? This salad does it—warm, cozy, but fresh. One bite, and I craved it weekly. My neighbor brought it to a potluck last fall. The colors—purple kumara, orange pumpkin—looked like autumn on a plate. Now I make it for lazy Sundays or fancy dinners. It’s that flexible. What’s your go-to dish for both casual and special meals?My Kitchen Blunder Turned Win
First time I made this, I burned the pumpkin seeds. Smoke alarm screamed, but I salvaged them—extra toasty! The salad still worked. Home cooking isn’t about perfect. It’s about flavor and heart. I also learned: roast onions separately. They cook faster than kumara. Now I time it right. Mistakes teach us. Share your funniest kitchen fail below!Why This Salad Shines
– The pesto-yogurt dressing cuts through the sweetness of roasted veggies. – Crunchy seeds + soft feta = texture heaven. Which flavor combo surprises you most? Try swapping carrots for beets if you’re feeling bold. The colors pop even more.A Dish With Roots
This salad mixes Maori kumara traditions with Mediterranean pesto. *Did you know purple kumara has more antioxidants than orange?* It’s a global hug in a bowl. Modern twists keep old foods alive. What’s your favorite updated classic?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Pumpkin | ¼ | peeled & chopped |
| Purple kumara | 1 large | peeled & chopped |
| Carrots | 2 | peeled & chopped |
| Red capsicum | 1 | chopped |
| Red onions | 3 | peeled & chopped |
| Olive oil | 1 Tbsp | |
| Pumpkin seeds | ½ cup | |
| Baby spinach leaves | 2 cups | |
| Feta cheese | 150g | |
| Basil pesto | ½ cup | |
| Plain yoghurt | ½ cup | |
| Cold water | ¼ cup |
How to Make Roasted Kumara Pumpkin Spinach Salad with Pesto
Step 1 Preheat your oven to 220°C fan bake. Chop pumpkin, kumara, and carrots into even pieces. Toss them with olive oil and salt. Roast for 30 minutes on a large tray.
Step 2 Prep red onion and capsicum on another tray. Coat with oil and salt. Add them to the oven after the first 30 minutes. Roast for 10 more minutes.
Step 3 Toast pumpkin seeds in a pan with oil. Stir until golden, then cool on paper. (Hard-learned tip: Watch seeds closely—they burn fast!)
Step 4 Whisk pesto, yoghurt, and water for dressing. Aim for a drizzle-friendly texture. Toss cooled veggies with spinach and half the dressing.
Step 5 Top salad with seeds, crumbled feta, and extra dressing. Serve warm or at room temp. *Fun fact: Kumara is packed with vitamins!* What’s your favorite salad add-in? Share below!
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 10 servings
Category: Lunch, Salad
3 Twists on This Salad
Spicy Kick Add chili flakes or diced jalapeños to the roasting tray.
Protein Boost Toss in grilled chicken or chickpeas for extra staying power.
Winter Warmth Swap spinach for kale and add roasted walnuts. Which twist would you try? Vote in the comments!
How to Serve It Right
Pair with crusty bread or garlic knots. Garnish with extra feta or fresh basil. Drink match: Iced herbal tea or a crisp Sauvignon Blanc. Which would you choose tonight?
Storing and Serving Tips
Keep leftovers fresh in the fridge for up to 3 days. Use airtight containers to lock in flavor. Skip freezing—the veggies turn mushy. Reheat gently in the oven or eat cold for a quick lunch. *Fun fact*: My neighbor adds leftover salad to wraps—genius! Batch-cook the roasted veggies ahead. Store them undressed for easy meals all week. Why this matters: Prepping saves time and reduces food waste. Ever tried meal-prepping salads? Share your tricks below!Quick Fixes for Common Hiccups
Salad too dry? Add a splash of water to the dressing. Veggies not crispy? Roast them longer—but check every 5 minutes. Pesto too thick? Thin it with extra yogurt or water. Why this matters: Small tweaks make big flavor wins. Once, I burned the pumpkin seeds (oops!). Now I toast them on low heat. What’s your biggest kitchen fail? Let’s laugh together!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just check your pesto label—some brands add wheat.
Q: How far ahead can I prep this?
A: Roast veggies 2 days early. Add spinach and dressing last-minute.
Q: Any swaps for feta?
A: Try goat cheese or avocado for creaminess.
Q: Can I halve the recipe?
A: Absolutely. Use one tray and adjust bake time.
Q: Missing an ingredient?
A: Swap kumara for sweet potato or skip seeds. Easy!
Let’s Keep Cooking Together
This salad’s a crowd-pleaser—my book club devoured it last week. Tag@SpoonSway on Pinterest with your creations. I’d love to see your twist! Happy cooking! —Sarah Cooper.
Roasted Kumara Pumpkin Spinach Salad with Pesto
Description
Enjoy a hearty and flavorful salad with roasted vegetables, baby spinach, feta cheese, and a creamy pesto dressing.
Ingredients
Instructions
- Preheat oven to 220°C fan bake.
- Place the pumpkin, kumara and carrot on a large baking tray. Coat with olive oil and salt. Bake for 30 minutes.
- Place the red onion and capsicum on another tray. Coat with olive oil and salt.
- After the root vegetables have roasted for 30 minutes, add the red onion and capsicum to the oven and roast for a further 10 minutes.
- Add pumpkin seeds to a frying pan with a little olive oil, then toast them until lightly browned. Set aside on a paper towel to cool.
- Dressing: In a small bowl, whisk together the pesto, yoghurt and cold water until you have a drizzling consistency.
- Once the roast veggies have cooled, toss them with baby spinach and half of the dressing. Top with toasted pumpkin seeds, crumbled feta and an extra drizzle of the creamy pesto dressing.
Notes
- For extra crunch, add toasted walnuts or almonds. Adjust dressing consistency with more water if needed.
Pumpkin, Kumara, Spinach, Salad, Pesto
