Description
A delicious and healthy roasted pumpkin salad with feta, pomegranate, walnuts, and a tangy balsamic honey dressing.
Ingredients
Scale
- 4 cups pumpkin or butternut squash, cut into cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chopped kale
- 1/4 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
- 3 tbsp walnuts, chopped
- 2 tbsp mint, chopped
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- salt & pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed pumpkin in a bowl with olive oil, salt, and pepper.
- Spread the pumpkin onto the baking sheet and roast for 25-30 minutes. Remove and let cool.
- In a large mixing bowl, toss together the pumpkin, kale, feta, pomegranate, walnuts, and mint.
- To make the dressing, mix the olive oil, balsamic vinegar, honey, salt, and pepper in a cup or jar.
- Pour the dressing onto the salad and toss it together. Add more salt and pepper if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 10g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25.4g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg