Description
A vibrant autumn salad featuring caramelized roasted pumpkin, salty crumbled feta, and fresh greens tossed in a honey-lemon vinaigrette.
Ingredients
Scale
- 1 small pumpkin, peeled and cubed
- 1/2 cup feta cheese, crumbled
- 4 cups baby spinach or kale
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp lemon juice
- 1/4 cup toasted pumpkin seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400F (200C) and grease a large baking sheet.
- Toss pumpkin cubes with 1 tbsp olive oil, 1 tbsp honey, salt, and pepper.
- Roast pumpkin for 25-30 minutes, turning halfway through, until golden brown.
- Whisk remaining olive oil, lemon juice, and honey in a small bowl to make the dressing.
- Place greens in a large bowl and lightly toss with a portion of the dressing.
- Add warm roasted pumpkin and crumbled feta to the greens.
- Top with toasted pumpkin seeds and drizzle with the remaining dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Fall Fusion