Pumpkin, Beetroot and Feta Salad
Try the delicious salads with pumpkin, beetroot and feta from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 2 medium beetroot roots
- 1 small Hokkaido pumpkin
- 4 handfuls mixed leafy greens
- 200 g feta (or Gorgonzola)
- Olive oil (extra virgin)
- balsamic vinegar
- Salt
- freshly ground pepper
Instructions
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1.
Clean the beetroot roots and simmer in salted water for 30-35 minutes until tender. Drain and let cool. Wash, peel, and cut the pumpkin into not-too-thin wedges with skin on. Preheat oven to 180°C. Season the pumpkin wedges with salt and brush with olive oil, then place on a parchment-lined baking sheet and roast in the hot oven for 25 minutes until golden brown.
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2.
Wash and dry the leafy greens. Peel the beetroot and cut into strips; mix with 3 tbsp olive oil, 2 tbsp balsamic vinegar, salt, and pepper. Divide the greens onto four plates and arrange the beetroot and pumpkin wedges on top. Crumble the cheese over, season with pepper, drizzle with 1 tbsp olive oil and 1 tbsp balsamic if desired, and serve immediately. Non-vegetarians may add pan‑fried ham or bacon slices to finish.
