Roasted Pumpkin & Feta Salad
250kcal
Ingredients
For the Salad
- 2 cups Pumpkin, peeled and cubed roasting enhances its natural sweetness
- 2 tablespoons Olive oil for roasting
- Salt to taste
- Pepper to taste
- 4 cups Mixed greens such as arugula, spinach, or kale
- 1/2 cup Feta cheese, crumbled for creamy contrast
- 1/4 cup Walnuts, toasted adds rich flavor
- 1/4 cup Dried cranberries for tartness and color
For the Dressing
- 3 tablespoons Olive oil to enhance richness
- 1 tablespoon Balsamic vinegar for tangy sweetness
- 1 tablespoon Honey to balance acidity
- 1 teaspoon Dijon mustard for zesty depth
- Salt to taste
- Pepper to taste
Method
Directions
- Preheat your oven to 400°F (200°C).
- Toss the cubed pumpkin in a bowl with olive oil, salt, and pepper.
- Spread the pumpkin in a single layer on a baking sheet and roast for about 25-30 minutes.
- Whisk together the dressing ingredients: olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Add the mixed greens to a large salad bowl.
- Combine the roasted pumpkin with the mixed greens in the salad bowl.
- Sprinkle the crumbled feta cheese, toasted walnuts, and dried cranberries over the top.
- Pour the dressing over the salad and gently toss everything together.
- Serve immediately as a side dish or a light main course.
Nutrition
Serving1servingCalories250kcalCarbohydrates20gProtein6gFat18gSaturated Fat3gPolyunsaturated Fat5gMonounsaturated Fat10gCholesterol10mgSodium300mgPotassium350mgFiber4gSugar6gVitamin A500IUVitamin C25mgCalcium100mgIron2mg