Ingredients:

  • 1 medium pumpkin (approximately 2 pounds or 900 grams), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups mixed salad greens (about 120 grams)
  • ½ cup feta cheese, crumbled (75 grams)
  • ½ cup walnuts, roughly chopped (60 grams)
  • 3 tablespoons olive oil (45 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 teaspoon honey (5 ml)
  • Salt and pepper, to taste

Instructions:

  1. Preheat Oven: Set the oven to 400°F (200°C).
  2. Prepare Pumpkin: Peel and cube the pumpkin into 1-inch pieces. Toss the pumpkin with olive oil, salt, and pepper.
  3. Roast Pumpkin: Spread the pumpkin on a baking sheet in a single layer. Roast for 25-30 minutes until tender and golden brown, flipping halfway through.
  4. Prepare Dressing: While the pumpkin roasts, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or shake it in a jar until well combined.
  5. Assemble Salad: In a large bowl, combine the mixed greens, roasted pumpkin, walnuts, and feta cheese. Drizzle with dressing and toss gently to combine.
  6. Serve: Serve immediately or allow to chill for 10 minutes for flavors to meld.