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Roast Pumpkin and Fetta Salad
A delicious and refreshing salad with tangy feta and sweet pumpkin. Perfect for a light dinner or lunch.
Ingredients
Salad
- 500 g pumpkin
- 200 g Feta cheese
- 1 pc romaine lettuce
- 1 pc red onion
Dressing
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 pc lemon
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Directions
Preheat the oven to 200C/180C Fan/Gas 6.
Cut the pumpkin into small cubes and place on a baking tray. Drizzle with 1 tablespoon of the olive oil and roast in the oven for 15-20 minutes until golden.
While the pumpkin is roasting, wash and chop the romaine lettuce and red onion.
For the dressing, mix the remaining olive oil, balsamic vinegar, and juice of one lemon in a small bowl. Season with salt and pepper.
Once the pumpkin is cooked, let it cool for a few minutes.
In a large salad bowl, combine the lettuce, onion, roasted pumpkin, and crumbled feta cheese. Drizzle over the dressing and toss gently to combine.
Serve immediately, or refrigerate for up to 24 hours before serving to allow the flavors to meld together.
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