The perfect autumn recipe!
Recipes
Warm Roasted Pumpkin and Feta Salad
Ingredients
- 500 g pumpkin, peeled and cubed
- 50 ml Borges extra virgin olive oil
- 1 tablespoon balsamic vinegar
- A handful of arugula or baby spinach
- 100 g feta
- 50 g walnuts or pumpkin seeds
- Salt and pepper to taste
- A sprig of fresh thyme (optional)
Step by step
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Step 1
Preheat the oven to 200 ºC. Place the cubed pumpkin on a baking sheet and drizzle with a tablespoon of extra virgin olive oil. Season with salt, pepper and, if using, the fresh thyme. Roast the pumpkin for 25–30 minutes until soft and golden brown.
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Step 2
Meanwhile, prepare the vinaigrette by mixing the remaining extra virgin olive oil with the balsamic vinegar in a bowl. Beat with a fork until emulsified.
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Step 3
On a plate or platter, lay out the arugula (or baby spinach), the warm roasted pumpkin, the crumbled feta, and the chopped walnuts or pumpkin seeds.
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Step 4
Drizzle with the vinaigrette and mix gently so the ingredients are all coated in the dressing. Serve warm.
