Salad with baked pumpkin and feta cheese
6 servings
40 minutes
This salad with roasted pumpkin and feta is a true celebration of flavor inspired by Greek traditions. The roasted pumpkin takes on a caramel sweetness highlighted by the aroma of cumin, while the feta adds a salty note creating an amazing contrast. Maple syrup or honey gives the dish a light sweetness, and lemon juice refreshes the taste. Pumpkin seeds add a pleasant texture and nutty undertone. Greeks are known for their love of simple yet flavorful dishes, and this salad is a great testament to that. It can be served as a standalone dish or as an accompaniment to meat and fish delicacies. The warm roasted pumpkin makes it especially cozy in cooler weather, while fresh herbs add lightness and freshness.
1
Cut a quarter of the pumpkin into segments of 2-3 cm, brush with olive oil, and sprinkle with cumin on both sides.
- Pumpkin: 500 g
- Olive oil: 5 tablespoon
- Cumin: 1 teaspoon
2
Preheat the oven to 200 degrees and bake the pumpkin on parchment paper or foil for 15 minutes, then flip and return to the oven for another 10 minutes. Cooking time depends on the variety and ripeness of the pumpkin; pieces should turn golden and be easily pierced with a fork.
- Pumpkin: 500 g
3
Once the pumpkin is ready, let it cool a bit, peel it, and cut it into cubes.
- Pumpkin: 500 g
4
Mix the remaining oil, lemon juice, black pepper, and maple syrup (can be replaced with a spoon of honey).
- Olive oil: 5 tablespoon
- Lemon: 0.3 piece
- Ground black pepper: pinch
- Maple syrup: 50 ml
5
Tear the salad greens into a deep bowl, add warm pumpkin and pieces of feta cheese on top, drizzle with dressing evenly, and mix gently.
- Green salad leaves: 1 bunch
- Pumpkin: 500 g
- Brynza cheese: 100 g
- Olive oil: 5 tablespoon
6
Sprinkle with pumpkin seeds on top.
- Pumpkin seeds (pepitas): to taste
