Fully gluten-free safe

Roasted Pumpkin Salad with Arugula and Seeds

A hearty autumn salad with a sweet-and-savory contrast.

30 min
total
10 min
active
2
servings
300
kcal
8 г
protein

Ingredients

  • Pumpkin400 g (≈⅓ small one)
  • Arugula60 g (≈2 handfuls)
  • Feta cheese60 g (≈⅕ pack)
  • Pumpkin seeds20 g (≈2 tbsp)
  • Olive oil2 tbsp (30 ml)

Method

  1. (3 min) Heat the oven to 200 °C. Spread pumpkin wedges on a baking sheet.
  2. (2 min) Drizzle with oil and season with salt.
  3. (20 min) Roast until soft, cool for 5 min.
  4. (2 min) Toast the seeds, mix the oil, lemon, and honey.
  5. Arrange the pumpkin, feta, and seeds over arugula, then drizzle.
For educational purposes only and not medical advice. Product formulations change — always read the label.
Roasted Pumpkin Salad with Arugula and Seeds · Glucepta