Description
A vibrant salad combining sweet clementines and savory roasted pumpkin, perfect for gatherings or family dinners.
Ingredients
Scale
- 2 cups of fresh mixed greens (arugula, baby spinach, kale)
- 1 medium roasted pumpkin, diced (or 1 can of pumpkin)
- 1 cup of clementine segments, peeled and sectioned
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled (or goat cheese)
- 1/4 cup of walnuts, toasted
- 2 tablespoons of fresh mint leaves, chopped
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) if using fresh pumpkin. Cut the pumpkin in half, scoop out the seeds, and peel it. Dice into bite-sized pieces, toss with olive oil, salt, and pepper, and roast for 30 minutes.
- Prepare your mixed greens by rinsing them thoroughly and drying them.
- Add clementine segments and sliced red onion to the bowl with the greens.
- Cool the roasted pumpkin for a few moments before adding it to the salad.
- Mix in feta cheese and walnuts.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl for the dressing.
- Drizzle dressing over the salad, toss gently, and sprinkle with fresh mint leaves before serving.
Notes
For a vegan option, substitute cheese with nutritional yeast. Omit nuts for a low-carb diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg