Green salad with pumpkin and feta
2 servings
30 minutes
Green salad with pumpkin and feta is an exquisite blend of freshness and warm autumn notes. This recipe comes from European cuisine, where the balance of flavors and textures is appreciated. Roasted pumpkin, soft and slightly caramelized, perfectly complements the tangy feta and crunchy pumpkin seeds. The light acidity of balsamic vinegar and the sweetness of honey create a refined depth of flavor. This salad works well as a standalone dish or an elegant addition to a main dinner. It offers a sense of lightness while still being satisfying due to the combination of healthy ingredients. Ideal for the autumn-winter season when one craves something cozy but not too heavy.
1
Peel the pumpkin and remove the seeds.
2
Cut the pumpkin into wedges, salt and pepper.
- Pumpkin: 250 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat some sunflower oil in a pan.
- Sunflower oil: 3 tablespoons
4
Place the pumpkin in the pan, salt it, and fry for 4-5 minutes on each side until soft.
- Pumpkin: 250 g
- Salt: to taste
5
Meanwhile, prepare the sauce: combine olive oil, honey, and balsamic vinegar in a bowl.
- Olive oil: 2 tablespoons
- Honey: 2 tablespoons
- Balsamic vinegar: to taste
6
Salt, pepper, and whisk the sauce until smooth.
- Salt: to taste
- Ground black pepper: to taste
7
Place the cooked pumpkin in a salad bowl, dress with the prepared sauce, and mix.
- Pumpkin: 250 g
- Olive oil: 2 tablespoons
- Honey: 2 tablespoons
- Balsamic vinegar: to taste
8
Dress the salad leaves separately with lime juice and olive oil.
- Green salad leaves: 100 g
- Olive oil: 2 tablespoons
9
Pile the salad leaves on top of the pumpkin.
- Green salad leaves: 100 g
10
Add sliced cheese.
- Feta cheese: 70 g
11
Sprinkle with pumpkin seeds.
- Pumpkin seeds: 10 g
