Baked pumpkin salad with feta cheese

2 servings

35 minutes

Roasted pumpkin and feta salad is a harmonious blend of autumn's tender pumpkin and the tangy saltiness of feta, enhanced by the aroma of Provençal herbs. The roasted pumpkin adds natural sweetness and a velvety texture to the salad, while feta provides a contrasting salty note. Ginger and cilantro bring freshness, and pine nuts add a light nutty crunch. The balsamic dressing ties together all the flavors beautifully. This salad is perfect as a standalone dish or as a side to meat and fish, adding sophistication and richness to the meal.

Energy value per serving

• Calories: 205.7
• Proteins: 12.4g
• Fats: 10.9g
• Carbohydrates: 20.2g

Ingredients

• Pumpkin: 500 g
• Feta cheese: 100 g
• Chopped cilantro (coriander): 0.5 bunch
• Ginger: 1 tsp
• Balsamic sauce: to taste
• Salt: to taste
• Pine nuts: to taste
• Provencal herbs: to taste

Cooking steps

1. Cut the pumpkin into small pieces, drizzle with olive oil, sprinkle with a mixture of Provencal herbs (or oregano), and bake for 30 minutes at 180 degrees.

   Required ingredients:

   • Pumpkin: 500 g
   • Provencal herbs:  to taste

2. Cut the cheese into 1 cm cubes, peel the ginger and grate it. Chop the cilantro.

   Required ingredients:

   • Feta cheese: 100 g
   • Ginger: 1 teaspoon
   • Chopped cilantro (coriander): 0.5 bunch

3. Dry the pine nuts in a pan. Alternatively, you can use 80g of halved black olives.

   Required ingredients:

   • Pine nuts:  to taste

4. Mix pumpkin with feta cheese, ginger, and cilantro, season to taste with salt, sprinkle with nuts, and drizzle with balsamic sauce.

   Required ingredients:

   • Pumpkin: 500 g
   • Feta cheese: 100 g
   • Ginger: 1 teaspoon
   • Chopped cilantro (coriander): 0.5 bunch
   • Salt:  to taste
   • Pine nuts:  to taste
   • Balsamic sauce:  to taste