Description
A vibrant, Mediterranean-inspired salad that perfectly balances sweet, caramelized roasted pumpkin with the sharp creaminess of feta cheese. Finished with peppery arugula and a zesty orange vinaigrette, this dish offers a sophisticated blend of textures and flavors. It is a hearty, vegetarian-friendly meal that is ideal for a quick weeknight dinner or as an impressive side for guests, providing a nourishing experience that feels like a culinary reward.
Ingredients
3 cups fresh arugula
2 cups pumpkin or butternut squash, peeled and cubed
1/2 cup crumbled feta cheese
1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon orange zest
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the pumpkin cubes with a tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and caramelized, turning halfway through.
In a small bowl, whisk together the remaining olive oil, orange juice, orange zest, apple cider vinegar, and honey to create the vinaigrette.
In a large serving bowl, arrange the arugula as a base.
Top with the warm roasted pumpkin, crumbled feta, and sliced almonds.
Drizzle the orange vinaigrette over the salad just before serving.
Notes
You can roast the pumpkin ahead of time and keep it in the refrigerator for up to three days, making it perfect for meal prep. If you want more crunch, toast the almonds in a dry pan for 2-3 minutes until golden brown.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 9g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg