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Pumpkin, Feta + Spinach Salad

Pumpkin stars alongside creamy feta in this tasty spinach salad. This one is packed with fibre, keep you fuller longer and your appetite at bay until dinner thanks to the pumpkin and flax. You’ll also get a lovely dose of protein from the feta (option to add egg for those who need it!) and healthy fats with a drizzle of extra virgin olive oil. Now thats what I call a balanced meal.





  • 1 small half butternut or kent pumpkin
  • 1/4 cup cubed feta
  • 2 cups fresh spinach leaves
  • 1 tbsp whole flax seeds
  • 1/2 lemon
  • sea salt + black pepper to taste
  • 1 tbsp extra virgin olive oil
  • 2 soft-boiled eggs (optional)


Tip: If you’re vegan / dairy intolerant, try soy or nut cheeses in place of the feta – there’s so many to choose from!


  1. Preheat oven to 200°C.

  2. Cut pumpkin into small cubes and roast (without oil) for 10-15 minutes or until tender.

  3. Place the spinach, feta and pumkin in a bowl. Squeeze over lemon juice and season, then gently toss.

  4. Serve the salad between two plates, and add boiled eggs, if using.
  5. Sprinkle with flax seeds and serve immediately with a drizzle of extra virgin olive oil.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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