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Print Recipe
Salad with baked Pumpkin and Feta Recipe
Very bright, healthy and delicious salad. It is prepared quickly. The sweetness and aroma of pumpkin sets off the creamy and salty taste of cheese, arugula adds freshness, and dressing with lemon juice gives a light sourness.
Cook Time 20 minutes
Servings
Ingredients
Salad
Dressing
Cook Time 20 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Cut the pumpkin into slices 2-3 centimeters thick, remove the seeds and soft core.
    Cut the pumpkin into slices 2-3 centimeters thick, remove the seeds and soft core.
  2. Season both sides with garlic, coriander, cumin, pepper and salt. Cover the baking sheet with parchment, lay out the pumpkin, lightly brush with olive oil. Bake in the oven, preheated to 180 degrees, 10-15 minutes.
    Season both sides with garlic, coriander, cumin, pepper and salt. Cover the baking sheet with parchment, lay out the pumpkin, lightly brush with olive oil. Bake in the oven, preheated to 180 degrees, 10-15 minutes.
  3. The pumpkin should become soft, but keep its shape.
    The pumpkin should become soft, but keep its shape.
  4. Mix the dressing ingredients and beat them with a fork until smooth.
    Mix the dressing ingredients and beat them with a fork until smooth.
  5. Allow the finished pumpkin to cool slightly, cut off the skin and cut into cubes. Spread the arugula on the plates, put the pumpkin slices and feta cubes on top. Pour the dressing.
    Allow the finished pumpkin to cool slightly, cut off the skin and cut into cubes. Spread the arugula on the plates, put the pumpkin slices and feta cubes on top. Pour the dressing.
  6. Serve the salad warm. You can decorate with sesame seeds, fried seeds or nuts.
    Serve the salad warm. You can decorate with sesame seeds, fried seeds or nuts.

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