This salad is a god send. The flavour combinations are subtle but still manage to make an impact. The saltiness of the feta mixed with the juicy asparagus and sweet pumpkin, topped off with the beautiful crunch of pear, make this salad light and deeply satisfying. Top it off with a simple dressing of olive oil and red wine vinegar, and you have yourself a real winner.
A quarter of butternut pumpkin, cubed
A bunch of asparagus
50g of Danish feta
½ a pear
A good bunch of spinach leaves
¼ cup of Olive Oil
¼ teaspoon of Red Wine Vinegar
Salt and Pepper to taste
Let’s get started! First off, preheat your oven to 200 degrees celsius. Grab your asparagus and chop the woody end off , and cut the stems in thirds. Place with the pumpkin on a baking tray, pour a good glug of olive oil on top, season with salt and pepper and bake for about 10 minutes for the asparagus and a further 10 for the pumpkin. Once done, allow to cool slightly.
Next, pour your olive oil and red wine vinegar into a container and shake together. Grab a serving dish and combine your washed spinach leaves, roast pumpkin and asparagus. Now we really don’t want the pear to be too overpowering, so you’ll want to slice it as thinly as you can, so as not to throw the rest of the flavours off balance. To finish it off, crumble your feta over the top, and dress with the olive oil and red wine. Make sure to give it a good spritz of salt and pepper, and serve.