Lunch or dinner
Warm Roasted Pumpkin and Feta Salad
4
40 minutes
A great choice if you're looking for a healthy, easy-to-make dish.
Ingredients
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500 g pumpkin, peeled and cubed
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50 ml STAR extra virgin olive oil
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1 tablespoon STAR balsamic vinegar
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A handful of arugula or baby spinach
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100 g feta
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50 g walnuts or pumpkin seeds
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Salt and pepper to taste
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A sprig of fresh thyme (optional)
Instructions
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1.
Preheat the oven to 200 ºC. Place the cubed pumpkin on a baking sheet and drizzle with a tablespoon of extra virgin olive oil. Season with salt, pepper and, if using, the fresh thyme. Roast the pumpkin for 25–30 minutes until soft and golden brown.
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2.
Meanwhile, prepare the vinaigrette by mixing the remaining extra virgin olive oil with the balsamic vinegar in a bowl. Beat with a fork until emulsified.
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3.
On a plate or platter, lay out the arugula (or baby spinach), the warm roasted pumpkin, the crumbled feta, and the chopped walnuts or pumpkin seeds.
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4.
Drizzle with the vinaigrette and mix gently so the ingredients are all coated in the dressing. Serve warm.
