Roasted Pumpkin Salad
Ingredientes
- Pumpkin
- Olive oil
- Greens (I used arugula and kale)
- Feta cheese (Goat or any other cheese of your choosing)
- Dates
- Pomegranate seeds
- Roasted sunflower seeds
- Salt and pepper
For the vinaigrette:
- 4 tbsp olive oil
- 2 tbsp white vinegar or lemon juice
- 1/2 tsp honey
- Salt and pepper
Instrucciones
- Preheat oven at 220ºC / 430ºF. Peel the pumpkin, remove seeds, cut into cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, or until tender and the edges are golden.
- For the vinaigrette, whisk together all the ingredients and reserve.
- To serve the salad, arrange the greens and pumpkin on a serving plate. Drizzle with the vinaigrette, top with cheese, pitted chopped dates, pomegranate and sunflower seeds.