Spicy roast pumpkin, feta and olive salad

3 T olive oil ½ t ground cumin ½ t cayenne pepper (omitted tonight) sea salt freshly ground black pepper approximately 2 lbs pumpkin, cut into ¾” cubes 5 oz baby spinach 5 oz feta, drained and crumbled 20 kalamata olives, pitted Dressing 1 T red wine vinegar ¼ c extra virgin olive oil 1 shallot, finely sliced Preheat the oven to 425.  Place the olive oil, cumin, cayenne pepper, salt and pepper in a bowl, and stir to combine.  Add the pumpkin and toss to coat.  Transfer to a roasting tin and bake for 30 minutes, or until the pumpkin is tender and slightly caramelized. Whisk all the dressing ingredients together in a bowl until combined. Divide the spinach among serving plates or place it all on a serving platter.  Scatter with pumpkin, feta and olives.  Drizzle with dressing. To simplify:  Use sweet potato instead of pumpkin.  Peel and prepare as above. Make it dinner:  Add chickpeas and pumpkin seeds (pepitas) for a vegetarian entrée.  Serve with a (store-bought) roast chicken.

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