Description
A flavorful and healthy roasted pumpkin and feta salad.
Ingredients
Scale
- 2 cups pumpkin (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup walnuts (toasted)
- 1/4 cup dried cranberries (or pomegranate seeds)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed pumpkin with olive oil, salt, and pepper until well coated.
- Spread the pumpkin in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- In a large salad bowl, add the mixed greens.
- Once the pumpkin is roasted and slightly cooled, add it to the salad bowl.
- Sprinkle the crumbled feta cheese, toasted walnuts, and dried cranberries (or pomegranate seeds) over the top.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately as a side dish or a light main course.
Notes
- Use fresh pumpkin for the best flavor.
- Feel free to substitute with other nuts or dried fruits.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg