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Proudly Australian

Roast Pumpkin Feta Pine nut Salad

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Servings 2 people


1 1/2 cups/150g/5.2oz Butternut pumpkin, peeled and cut into 2 cm cubes 3 ea. Cloves of garlic, left in skin As needed Oil spray To taste salt and pepper 2 tsp Balsamic vinegar 2 tsp olive oil 1 tsp Natvia quarter Small red onion, thinly sliced 2 cups/100g/3.5oz Spinach quarter Avocado 1/3cup/30g/1oz Feta 1 tbsp/11g/0.3oz Pine nuts


  1. Preheat oven to 200°C.
  2. Place pumpkin and garlic on baking paper lined oven tray.
  3. Spray with oil and season with salt and pepper and roast for 40-45 minutes.
  4. Remove from oven and cool to room temperature.
  5. Meanwhile, whisk together vinegar, oil, and Natvia. Add onion and set aside whilst pumpkin cooks.
  6. Toss spinach leaves with dressing, top with pumpkin, avocado, feta, and pine nuts.
No nutritional info supplied

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