Ingredients
✓ 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
Instructions
✓ Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
✓ Peel the pumpkin, remove the seeds, and cut into small cubes (about 1-inch size).
✓ Place the pumpkin cubes on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper to taste, and toss until evenly coated.
✓ Roast the pumpkin in the preheated oven for about 25-30 minutes or until tender and lightly golden brown.
✓ While the pumpkin is roasting, prepare your dressing by whisking together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
✓ In a large bowl, combine the mixed greens and toasted walnuts.
✓ Add the roasted pumpkin to the bowl and toss until well coated with the salad dressing.
✓ Crumble the feta cheese over the top of the salad.
✓ Top with dried cranberries or pomegranate seeds for added color and texture.
Notes
Preheat the oven correctly to ensure even roasting. Toasted walnuts intensify their flavor and give the salad a nice crunch.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Cuisine: European
Nutrition
- Calories: 265
- Sugar: 8
- Sodium: 400
- Fat: 15
- Carbohydrates: 38
- Fiber: 7
- Protein: 9