Warm Pumpkin Spinach and Feta Salad

• 12 medium butternut pumpkin, peeled,deseeded and cut into 1 cm cubes (about 650g)
• 40 ml olive oil
• 45 g pine nuts
• 1 small red onion, thinly sliced
• 1 teaspoon paprika
• 1 bunch english spinach, trimmed,washed
• 1 orange, juiced
• 120 g feta

1. Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
2. Drain and refresh under running cold water.
3. Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
4. Stir them occasionally.
5. Remove the pine nuts and drain on paper towel.
6. Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
7. Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
8. Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
9. Gently stir through the pine nuts and feta and serve warm.

butternut pumpkin, olive oil, nuts, red onion, paprika, english spinach, orange, feta

Taken from www.food.com/recipe/warm-pumpkin-spinach-and-feta-salad-29309 (may not work)