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
Add ingredients to shopping list Utensils 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. Notes & Tips
Optionally sprinkle the salad with pine nuts, walnuts, chickpeas or pistachio nuts.
Tagged in , Dinner Recipes Snack Recipes In the following cuisines Greek Recipes Published on Posted on February 25, 2018 May 21, 2020 Add Comment