Pumkin and Feta salad is a crispy and helthy seasonal idea for a delicious meal with all the virtues and colors of the cold season.
Pumpkin is a vegetable with multiple virtues and not just for health. It is very versatile, suitable for both sweet and savory preparations. If kept in a dry place it lasts for a few months. Perhaps, it is still little used in salads and yet it is one of the tastiest solutions.
In this recipe, pumpkin cooking makes the difference. It is first cooked in a pan with a little olive oil and then baked.
Walnuts, almonds and fresh lettuce are the other ingredients that make crunchy, rich in fiber and vitamins a dish, perfect also as a light meal.
You can also substitute lettuce with radicchio. The sweet contrast of the pumpkin with the more pungent flavor of radicchio is an ideal alternative.
For a vegan recipe, Feta can be replaced with a good quality vegan cheese, palm free.
250 g (9 oz) pumpkin, cut into cubes
3 tbsp extra virgin olive oil
White pepper, to taste
Pinch of sea salt
A sprig of rosemary
6-8 Romaine lettuce (or other seasonal vegetable)
150 g (5 oz) Feta, cut into cubes
6 walnuts, chopped
6 whole or white almonds, chopped
1 tbsp balsamic vinegar
- In a bowl, mix the pumpkin with olive oil, pepper and salt.
- In a frying pan, cook the pumpkin for about ten minutes. Next, place the pumpkin in a baking tray, covered with baking paper. Add the rosemary and cook at 180° (350°/ Gas 4) for 20 minutes or until it is tender (turn the pumpkin halfway to cooking). Let it cool.
- In a salad bowl, mix the pumpkin with lettuce, feta, walnut, almonds, feta and balsamic vinegar.