Quick Pumpkin Salad with Feta and Arugula
This quick pumpkin salad is the perfect choice for a light lunch or dinner. In fact, the sweetness of the roasted pumpkin pairs beautifully with the salty feta cheese and the fresh, slightly peppery arugula.
Ingredients
- 300 g roasted pumpkin
- 2 large handfuls arugula
- 80 g feta cheese
- 30 g walnuts
- ½ pomegranate
- 1 tbsp olive oil
- 1 tsp honey
- 1 tbsp lemon juice
- salt
- freshly ground black pepper
Instructions
- First, cut the roasted pumpkin into small, bite-sized pieces.
- Next, wash the arugula, then drain it thoroughly.
- Meanwhile, toast the walnuts in a dry pan for a few minutes.
- In a small bowl, mix together the olive oil, honey, and lemon juice.
- Then, season with a little salt and freshly ground black pepper.
- Next, place the arugula in a large bowl.
- After that, add the roasted pumpkin and the pomegranate seeds.
- Then, crumble the feta cheese on top, then sprinkle with the toasted walnuts.
- Finally, drizzle with the dressing, then toss gently.
If you'd like a heartier main dish, then add grilled chicken breast, roasted chickpeas, or cooked quinoa.
You can also make this salad from leftover roasted pumpkin, so you won't need to throw away any pumpkin you have left over.
