October salad

45 min


4 persons




0 / 5 (0 votes)


October salad


  • 1 small pumpkin
  • 100 g feta
  • A handful of walnuts
  • 1 pear
  • 100 g arugula

For the Vinaigrette

  • 60 ml Borges Extra Virgin Olive Oil Classic
  • 15 ml balsamic vinegar
  • 10 ml soy sauce
  • Salt and pepper
Borges modena balsamic vinegar

Modena Balsamic Vinegar

Borges Classic oilve oil

Classic olive oil

Step by step

  1. Step 1

    Slice the pumpkin into 2 cm cubes and spread them on a baking sheet. Add a splash of extra virgin olive oil and a pinch of salt and pepper. For a more uniform coating, use a brush. Bake for about 30 minutes at 180 ºC. 

  2. Step 2

    Let the pumpkin cool entirely or, if you like, you can serve it when it is still slightly warm. In a salad bowl, combine the pumpkin with the crumbled feta cheese, the chopped walnuts, the sliced pear and the arugula. 

  3. Step 3

    To prepare the vinaigrette, mix all the ingredients together. Go light on the salt since the soy sauce is already salty. 

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