Roasted Pumpkin and Feta Salad wit Orange Vinaigrette Dressing, a delicious vegetarian and Mediterranean diet friendly meal idea.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Salad
Cuisine: Mediterranean
Search Result: best ever pumpkin salad recipe, roast pumpkin and feta, roast pumpkin rocket and feta salad
Servings: 6servings
Author: 🔪 Food, Wine, and Love
Ingredients
Orange Vinaigrette dressing- recipe in post.
Roasted pumpkin or squash- see post.
Arugula – 3 cups.
Almonds– ¼ cup.
Roasted. Feta Cheese- ½ cup crumbled.
Instructions
Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
Roast the pumpkin as indicated above.
Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!