Classic Pumpkin + Feta Salad Recipe
Healthy eating doesn't have to be expensive or complicated, and this wonderfully simple pumpkin and feta salad proves it.
This salad would easily cost you $15-20 in a cafe (in Sydney, at least) so save your $$ and make it at home. I'd recommend making several trays at a time (e.g. double the recipe) so that you have plenty of leftovers for meal prep.
If pine nuts are too expensive, almost any nuts or seed will be delicious as well. Try pumpkin seeds or walnuts (or both)!
I 'cheated' a little and bought pre-cut pumpkin because: a) I'm lazy b). I don't have much time. Let's lock in b)! I happily cut corners and buy convenience health food because it means cooking is easier, therefore I do it more often and eat more healthily. I'm not striving for perfection, just a happy, healthy life.
For this recipe, I used a full-fat Greek feta because it's firmer. I tend to prefer Danish feta for other types of meals. Use what you got!
Don't love cooked red onion? You can add the raw onion at the end, leave it out or swap it for capsicum or zucchini or chickpeas... or whatever other veg tickles your fancy.
Ultimately, this recipe is all about tickling your fancy! So have fun.
Big love (always),
LEARN HOW TO MAKE THE RECIPE
- 1kg pumpkin, chopped
- 1 red onion, chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 cup pine nuts
- 4-6 cups rocket leaves (or mixed leafy greens)
- 100g feta, crumbled
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