This beautiful and nourishing Roasted Pumpkin Salad with Feta brings the vibrant colors and flavors of autumn to your table. It combines tender, roasted pumpkin with tangy feta, crunchy walnuts, and juicy pomegranate seeds, all tossed in a sweet and tangy balsamic dressing. Perfect for a quick and satisfying meal, this salad is sure to delight your taste buds with its rich, seasonal flavors and variety of textures.
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- 3 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup pomegranate seeds
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the pumpkin cubes with olive oil, cinnamon, cumin, salt, and black pepper.
- Spread the pumpkin cubes on a baking sheet in a single layer and roast for 25-30 minutes or until tender, stirring halfway through.
- In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing.
- In a large salad bowl, combine mixed greens, feta cheese, pomegranate seeds, walnuts, and red onion.
- Add the roasted pumpkin to the salad, drizzle with the dressing, and toss gently to combine.
- Serve immediately and enjoy the flavors of the season!
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 25g | Protéines: 10g | Fat: 20g | Sucre: 12g