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.
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.
- Pumpkin: 500 g
- Herbes de Provence: to taste
2
Cut the cheese into 1 cm cubes, peel the ginger and grate it. Chop the cilantro.
- Brynza cheese: 100 g
- Ginger: 1 teaspoon
- Chopped cilantro (coriander leaf): 0.5 bunch
3
Dry the pine nuts in a pan. Alternatively, you can use 80g of halved black olives.
- 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.
- Pumpkin: 500 g
- Brynza cheese: 100 g
- Ginger: 1 teaspoon
- Chopped cilantro (coriander leaf): 0.5 bunch
- Salt: to taste
- Pine nuts: to taste
- Balsamic glaze: to taste
