Salad with Roasted Pumpkin and Feta
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Salad with Roasted Pumpkin and Feta
Ingredients
- Pumpkin - 17.6 oz
- Feta cheese - 3.5 oz
- Lemon - ¼ piece
- Leafy greens - 1 bunch
- Olive Oil - 5 tablespoons
- Cumin - 1 teaspoon
- Ground Black Pepper - a pinch
- Shelled pumpkin seeds - to taste
- Maple syrup - 1 fl oz
Step by Step guide
Step 1
Cut a quarter of the pumpkin into segments of 2-3 cm, brush with olive oil, and sprinkle with cumin on both sides.
Step 2
Preheat the oven to 392°F and roast the pumpkin on parchment paper or foil for 15 minutes, then flip and return to the oven for another 10 minutes. Cooking time depends on the variety and ripeness of the pumpkin; the pieces should turn golden and be easily pierced with a fork.
Step 3
Once the pumpkin is ready, let it cool slightly, peel off the skin, and cut it into cubes.
Step 4
Mix the remaining oil, lemon juice, black pepper, and maple syrup (you can substitute with a spoonful of honey).
Step 5
In a large bowl, tear the leafy greens, add the warm pumpkin, pieces of feta cheese (you can cut them into cubes or crumble them with a fork), drizzle evenly with the dressing, and gently toss.
Step 6
Top with pumpkin seeds.
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