Pumpkin and Spinach Risoni Salad Recipe

Name: Pumpkin and Spinach Risoni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g pumpkin, chopped into 2.5cm pieces; 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces; Garlic olive oil spray; 1/4 cup balsamic vinegar; 1/4 cup light olive oil; 1 clove garlic, crushed; Pinch of sugar; salt and freshly ground black pepper, to taste; 1 cup risoni pasta, cooked and drained; 50 g baby spinach; 1 cup semi sundried tomatoes Safeway 1 lb For $1.29 thru 02/09

Servings: persons

600 g pumpkin, chopped into 2.5cm pieces
125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces
Garlic olive oil spray
1/4 cup balsamic vinegar
1/4 cup light olive oil
1 clove garlic, crushed
Pinch of sugar
salt and freshly ground black pepper, to taste
1 cup risoni pasta, cooked and drained
50 g baby spinach
1 cup semi sundried tomatoes Safeway 1 lb For $1.29 thru 02/09

1
PLACE the pumpkin and PHILLY on separate paper lined baking trays and spray with oil.
2
Bake the pumpkin in a hot oven 200C for 20 minutes then add the PHILLY and cook a further 10 minutes until pumpkin is cooked and PHILLY is golden.
3
Allow to cool.
4
COMBINE the vinegar, oil, garlic, sugar and seasonings in a jar.
5
Shake until well combined then stir dressing through the pasta until well coated.
6
Toss through the spinach, tomatoes and pumpkin.
7
SPOON the salad into a serving bowl then toss over the PHILLY.
8
Serve immediately.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600 g pumpkin, chopped into 2.5cm pieces, 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces, Garlic olive oil spray, 1/4 cup balsamic vinegar, and more.

Yes, Pumpkin and Spinach Risoni Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pumpkin and Spinach Risoni Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions