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Print Recipe
Salad with baked Pumpkin and Feta Recipe
A very bright, healthy and delicious salad. It is prepared quickly. The sweetness and aroma of pumpkin sets off the creamy salty taste of cheese, arugula gives freshness, and dressing with lemon juice gives a slight 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 on 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 an oven preheated to 180 degrees for 10-15 minutes.
    Season on 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 an oven preheated to 180 degrees for 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 ingredients for the dressing and whisk them with a fork until smooth.
    Mix the ingredients for the dressing and whisk them with a fork until smooth.
  5. Let the finished pumpkin cool down a little, cut off the skin and cut into cubes. Arrange the arugula on plates, put pumpkin slices and feta cubes on top. Pour over the dressing.
    Let the finished pumpkin cool down a little, cut off the skin and cut into cubes. Arrange the arugula on plates, put pumpkin slices and feta cubes on top. Pour over 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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