Description
A delicious roast pumpkin salad with fresh ingredients.
Ingredients
Scale
- 500g pumpkin, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 100g spinach leaves
- 50g feta cheese, crumbled
- 30g walnuts, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the pumpkin with olive oil, salt, and pepper.
- Spread the pumpkin on a baking tray and roast for 25-30 minutes.
- In a large bowl, combine the spinach, feta, and walnuts.
- Add the roasted pumpkin to the salad.
- Drizzle with balsamic vinegar and toss gently.
- Serve immediately.
Notes
- Use fresh pumpkin for the best flavor.
- Adjust the amount of feta and walnuts to taste.
- This salad can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
Keywords: roast pumpkin salad