Pumpkin Feta Salad

An unusual combination that combines the produce of fall with some of the fresh flavors of summer. This recipe is from a collection my friend made during her travels in New Zealand.

Category: Salad

Cuisine: American

Ready in 15 minutes

by Nlp9

Ingredients

1 pie pumpkin peeled and cut into 1

4 cloves garlic

3 tbsp extra virgin olive oil

3 tsp cinnamon

8 oz feta cheese crumbled

1 tomato diced

1/2 red onion finely diced

fresh herbs chopped

1/4 cup balsamic vinegar

2 tbsp stone ground mustard

1/4 cup extra virgin olive oil

4 red bell peppers roasted (optional)

1/4 cup sunflower seeds preferably unsalted, toasted until just fragrant

Directions

1. Toss the pumpkin pieces with the garlic cloves and 3 tbsp olive oil. Roast in the oven for 25 min at 350ºF or until tender. Move the pieces around halfway through cooking. Remove and allow to cool slightly. 2. To make the vinaigrette, mix the vinegar, 1/4 cup extra virgin olive oil and mustard. If you like a spicier dressing, you can add 1 clove of crushed garlic to this mixture. 3. Toss the ingredients together, preferably while the pumpkin is still warm. Serve right away.

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