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.
- 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 Borges balsamic vinegar
- 10 ml soy sauce
- Salt and pepper
Step by step
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.
To prepare the vinaigrette, mix all the ingredients together. Go light on the salt since the soy sauce is already salty.