A delicious and healthy salad made with roasted pumpkin, mixed greens, and a tangy dressing.
Ingredients
- 1 pumpkin small,
- 4 cups mixed greens
- 1/4 cup pumpkin seeds
- 1/4 cup feta cheese crumbled
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the pumpkin into small cubes and remove the seeds. Place the pumpkin cubes on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper to taste. Toss to coat.
- Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and lightly browned. Allow to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, salt, and pepper to make the dressing.
- In a large serving bowl, combine the mixed greens, roasted pumpkin cubes, pumpkin seeds, and crumbled feta cheese. Drizzle with the dressing and toss to coat evenly.
- Serve the roasted pumpkin salad immediately and enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gFiber: 5g