Alexandrina Roast Pumpkin, Spinach and Fleurieu Feta Salad

This is one of Rebekah’s favourite summer salads, it is so easy to put together, and is a big crowd pleaser. At the homestead we always make more than we need to insure leftovers. Pumpkin, spinach and feta is always a winning combination – you can add these three ingredients to just about anything and it will be guaranteed to work.

Plus everything is better with a bit of Alexandrina Fleurieu Feta.


Serves 4-6 

Groundwork, 27 minutes to cook, 10-15 minutes to prepare.

• 75 g 
Alexandrina Cheese Fleurieu Feta (you can use more than 75g!) 
• 500 g hard pumpkin, peeled (we sometimes use sweet potato instead)
• 2 tablespoons olive oil
• salt and pepper for pumpkin prep
• 3 tablespoons olive oil
• 2 tablespoons 
Peninsula Providore Chardonnay Vinegar
• 1 tablespoon local honey
• salt and pepper for dressing
• ½ cup pinenuts (or cashew pieces)
• 200 g spinach leaves (these were plucked from our garden)

• preheat oven to 200C
• cut pumpkin into 3 cm cubes
• toss pumpkin with olive oil, salt and pepper
• spread pumpkin on a baking tray and bake for 18 minutes
• remove baking tray from oven, flip pumpkin cubes over and then bake for a further 9 minutes until golden brown. (if you are suddenly faced with mushy pumpkin cubes (just go with it – it still tastes delicious!)
• as soon at the pumpkin is out of the oven attempt to loosen the pumpkin with an spatula, leave pumpkin to cool
• in a small bowl make the dressing by mixing olive oil, chardonnay vinegar, honey, and salt and pepper by whisking with a fork
• toast pine nuts in a dry fry pan over low heat until golden
• remove pine nuts from pan to cool
• afterwards, place spinach in a bowl
• drizzle with a bit of dressing and gently toss the spinach
• add pumpkin, half of the feta and half of the pine nuts, then very gently toss just to integrate the feta into the salad and then transfer to a medium sized serving platter
• sprinkle over remaining feta and pine nuts
• just before serving, drizzle with remaining dressing
• serve with a mid-Autumn smile

Calcium Hero of the Dish | Fleurieu Feta
Alexandrina's Fleurieu Feta is a light and creamy cow’s milk feta matured in brine. This cheese is made with Skim Jersey Milk which has less than 14.5 % fat. This cheese has creamy zing - it is a firm cutting, versatile feta cheese that can be cubed and tossed through a summer salad, or combined with spinach in a crusted pie, or served on an antipasto platter.
Serve this cheese | on a platter with kalamata olives, dolmades and pickled octopus.
14.5 % minimum fat | available in various weighted wedges vacuum packed, also available in 500g, 1kg & 3kg tubs.
Looking for Alexandrina Products? To find our list of supportive South Australian stockists visit ---> Stockist List 

Alexandrina Cheese Company – Our products reveal the flavour of our Mt Jagged grazing lands on the Fleurieu Peninsula, South Australia. Alexandrina Cheese is located eight kilometres south of Mt Compass, in the central part of the Fleurieu Peninsula, South Australia – a mere 64kms from Adelaide’s CBD. You may order from our online store ---> Alexandrina Cheese

Looking for Pumpkin? | Try one of the growers at your local Farmers Market, or contact one of our grocers on our stockists list ---> Stockist List 

Top Tip | If you prefer, the dressing can be made 1 day ahead. Cover and keep chilled in a jar.

More cheese? Have fun out of Fleurieu Feta? Then sprinkle some Alexandrina Fresh Cheddar Curd or Fresh Cheddar Curd Chilli flavour would be an excellent addition to the salad-!

Please consider our Autumn Holiday Box - Seasonal Subscription - a golden, seasonal abundant and spectacular autumn holidays with Alexandrina Cheese

Find more Alexandrina Recipes here |  Alexandrina Curd’s & Whey blog 

Our Cook - Along - Together Challenge this Autumn continues with vigour, with the digital team from Alexandrina Cheese Company

You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work. 

Our 2nd Recipe of this series is this delicious Alexandrina Roast Pumpkin, Spinach and Feta Salad. It was first published in our Summer Recipe Series download which can be found here ---> Summer Recipe Series

The link to our Alexandrina Cheese Guide is available here --> Alexandrina Cheese Guide

We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.

#cookalongtogether #alexandrinacheese

Each week the second hashtag will change, stay tuned!


Alexandrina Cheese Club - Recipes & Cooking - Australia

First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes from the Alexandrina Cheese stall at the farmers market.

This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd. 

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