Description
Hello, salad lovers! Let me introduce you to the perfect blend of flavors and textures:Â Roasted Pumpkin and Feta Salad.Â
Ingredients
Scale
- 4 cups pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cinnamon (optional)
- Salt and pepper to taste
- 4 cups mixed salad greens (spinach, arugula, or mesclun mix)
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup dried cranberries or pomegranate seeds
-
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar (or lemon juice)
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
1. Roast the Pumpkin
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, pepper, and cinnamon if using.
- Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
3. Assemble the Salad
- Arrange mixed greens in a large bowl or platter.
- Top with roasted pumpkin, crumbled feta, toasted nuts, and cranberries or pomegranate seeds.
- Drizzle the dressing over the salad just before serving.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 6