Pumpkin Feta Salad

    45 minutes

    Bright autumn salad of roasted pumpkin with feta cheese. A rich vitamin packed salad recipe with pumpkin that can be a side dish to meat or chicken.

    8 people made this

    Serves: 6 

    • 2 small pumpkins (Acorn, or Acorn varieties)
    • salt and pepper, to taste
    • pinch of paprika
    • few tablespoons olive oil, to taste
    • 1 lettuce
    • 100g feta cheese, or halloumi, or similar soft cheese
    • 1/3 cup cashews or walnuts
    • Dressing
    • 1 teaspoon honey
    • 1 clove garlic
    • 1 tablespoon lemon juice
    • 3 tablespoons olive oil
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Remove the skin and seeds from the pumpkin. Cut in half lengthwise then cut into thin slices. Place in a bowl. Add salt, pepper, paprika and oil then mix well. Optionally you can add your favourite herbs like thyme, marjoram or rosemary.
    2. Spread the pumpkin slices out on a baking tray then place in the oven. Bake at 200 degrees C for about 30 minutes, stirring occasionally.
    3. Cut the lettuce into thin strips. Cube or crumple the feta cheese. Nuts can be fried a couple of minutes in a frypan.
    4. Dressing: Mix honey, garlic, lemon juice and olive oil, then season to taste with salt and pepper.
    5. To Serve: In a salad bowl add the lettuce, pumpkin, cheese and nuts, then lightly mix. Drizzle salad dressing.

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