Pumpkin Salad Recipe

Pumpkin Salad Recipe:

Ingredients:

For the Salad:

• 2 cups cubed pumpkin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens (lettuce, spinach, arugula, etc.)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted pumpkin seeds (pepitas)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast the Pumpkin:

   • Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes or until the pumpkin is tender and slightly caramelized. Allow it to cool.

2. Prepare the Dressing:

   • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.

3. Assemble the Salad:

   • In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, feta cheese, and roasted pumpkin.

4. Add Pumpkin Seeds:

   • Sprinkle toasted pumpkin seeds over the salad for an extra crunch.

5. Dress the Salad:

   • Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.

6. Serve:

   • Serve the pumpkin salad immediately, or refrigerate and serve chilled if preferred.

Useful properties:
Spices - reduce blood sugar levels.
Pumpkin - helps strengthen joints.