Roasted Pumpkin and Feta Salad

Ingredients

• 250g pumpkin, cubed
• 50g feta cheese
• 30g pumpkin seeds
• 80g mixed greens
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt, pepper, cumin

Preparation

1. 1

   Start by preheating the oven to 200°C to ensure it reaches the right temperature for even roasting.

2. 2

   Peel and cut the pumpkin into evenly sized cubes so they cook uniformly.

3. 3

   Place the pumpkin cubes on a baking tray and drizzle with olive oil, then season with salt, pepper, and cumin.

4. 4

   Toss everything well so each piece is lightly coated with oil and spices.

5. 5

   Roast the pumpkin in the oven for about 25 minutes, stirring halfway through to ensure even caramelization and tenderness.

6. 6

   While the pumpkin is roasting, prepare a large serving bowl and arrange the mixed greens as the base of the salad.

7. 7

   Once the pumpkin is cooked and slightly golden, let it cool for a minute before adding it on top of the greens.

8. 8

   Crumble the feta cheese evenly over the warm pumpkin to allow it to soften slightly.

9. 9

   Sprinkle pumpkin seeds across the salad for added crunch and texture.

10. 10

    Finish by drizzling balsamic glaze over the entire salad just before serving.