Pumpkin, Spinach & Salami Salad

clock 15 minutes + 15 minutes bowl Serves 4


  • 400g pumpkin, peeled, deseeded and cut in small wedges
  • 2 Tbsp water
  • 2 Tbsp oil
  • 80g salami, cut into thin strips
  • 1 red capsicum, deseeded, chopped
  • 2 Tbsp red wine vinegar
  • 1 Tbsp maple syrup
  • 2 tsp wholegrain mustard
  • 1 avocado, sliced
  • 100g baby spinach leaves
  • 1 Tbsp pine nuts, toasted (optional)
  • Salt and pepper
  • 120g feta, crumbled
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  • 1. Place pumpkin and water in a microwave-safe bowl. Cover, microwave on high (100%) for 5 minutes or until tender. Stand for 1 minute. Drain.

  • 2. Heat 1 Tbsp oil in a frying pan over high heat. Add salami, cook and stir for 3 minutes or until browned. Remove from heat. Add capsicum, stir to combine.

  • 3. To make the dressing: whisk remaining oil, vinegar, syrup and mustard in a jug. Set aside.

  • 4. Combine avocado, spinach, pumpkin mixture and pine nuts (if using) in a large bowl. Season with salt and pepper. Drizzle with dressing and toss to combine. Serve topped with feta.

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