Warm Roasted Pumpkin and Feta Salad

Name: Warm Roasted Pumpkin and Feta Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g hokkaido pumpkin; 100 g salad leaves; 150 g feta; 40 g pumpkin seeds; 30 ml olive oil; 20 g honey; 15 g medium mustard; 15 ml white wine vinegar; 1 pinch salt; 1 pinch pepper

Caramelised pumpkin wedges served warm over crisp salad leaves with feta, toasted pumpkin seeds and a sweet-sharp honey-mustard dressing. An autumn salad built around the feta..

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Tempo di cottura

40 min

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Porzioni

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Ingredienti

Vedi l'originale ↗

Nutrition

per serving

320 kcal

Calories

10 g

Protein

22 g

Fat

20 g

Carbs

Ingredienti

Per 4 porzioni

Estimated cost~€2.15 · ~€0.55/serving

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Preparazione

1
Heat the oven to 200 °C (conventional). Wash and deseed the pumpkin and cut it into thin wedges. Toss with half the olive oil, salt and pepper and spread on a baking tray.
2
Roast the pumpkin until the edges are golden and caramelised, turning once halfway through.
3
Toast the pumpkin seeds in a dry pan until fragrant and lightly popping. Set aside.
4
For the dressing, whisk the honey, mustard, vinegar and remaining olive oil with salt and pepper until smooth.
5
Arrange the salad leaves on plates, top with the warm pumpkin, crumble over the feta and scatter with the toasted seeds. Finish with the honey-mustard dressing.