Description
Pumpkin and feta salad is great for a starter or main course. Toss in some walnuts for added crunch. Oh, and the mint salad dressing is to die for. Check it out!
Ingredients
Units
Scale
- 1 pumpkin, peeled and cut into bite-sized pieces
- 30ml (2 tbsp) vegetable oil
- 120g (4oz) rocket/arugula, washed
- 1 red onion, peeled and sliced
- 200g (7oz) feta cheese, crumbled
- 60g (2 tbsp) walnut halves
- 60ml (4 tbsp) olive oil
- 60ml (4 tbsp) lemon juice
- 10 fresh mint leaves, chopped
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C/390°F/gas mark 6.
- Arrange pumpkin pieces in a single layer on a baking sheet and drizzle with vegetable oil.
- Roast the pumpkin in the oven for 30 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes. Remove from the oven and let it cool down.
- Toss the pumpkin, rocket, onion, cheese and walnuts in a large salad bowl.
- Place the olive oil, lemon juice, mint leaves, honey, mustard, salt and pepper in a small food processor and blend until smooth.
- Pour the dressing over the salad and toss again.
- Serve immediately and watch the salad bowl’s contents disappear.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Keywords: pumpkin and feta salad, pumpkin feta walnut salad recipe, vegan pumpkin salad, mint salad dressing