Roast pumpkin and Feta Salad Recipe

Name: Roast pumpkin and Feta Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 300 Grams Pumpkin; 1 Garlic Clove; 50 Grams Rocket Leaves; 250 Grams Cherry Tomatoes; 0.5 Avocado; 100 Grams Feta Cheese; 0.5 Cup Slivered Almonds; 2 Tablespoons Balsamic Vinegar; 0.5 Teaspoon Mustard Powder

9
Ingredients

10
Minutes Prep

25
Minutes Cook

4
Serves

Roast Pumpkin and Feta Salad is the perfect salad for your next lunch any day of the week! This salad can be consumed as a side or as a meal in itself and is super healthy yet so tasty at the same time.
Its perfect combination of flavours pair well with pizzas and barbecues.

View steps to make Roast pumpkin and Feta Salad

Roast pumpkin and Feta Salad Ingredients

300 g Pumpkin
Peeled, cut into 1cm cubes
1 Garlic Clove
Crushed
50 g Rocket Leaves
250 g Cherry Tomatoes
Halved
½ Avocado
Stone Removed and Diced
100 g Feta Cheese
(Greek or Danish) Cubed
½ Cup Slivered Almonds
Toasted
2 Tbsp Balsamic Vinegar
½ tsp Mustard Powder
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Utensils

Cooking Oil Spray
Oven
Baking Paper
Baking Tray

Making the Roast pumpkin and Feta Salad

Preheat oven to 200°c.
Line a large baking tray with baking paper and place the pumpkin on the tray.
Spread the crushed garlic clove across the tray and spray with oil. Roast in the oven for 20 to 25 minutes or until tender.
Combine the rocket leaves, cherry tomatoes, avocado, feta cheese, slivered almonds and roasted pumpkin in a large bowl and mix together.
Whisk the balsamic vinegar and mustard powder together and pour over the salad.
Season the salad with the salt and pepper.
Gently toss the salad to mix the salad ingredients together.