This Roasted Pumpkin Salad brings together the best of fall flavors in a vibrant and nutritious dish. The sweetness of roasted pumpkin pairs perfectly with the tangy creaminess of feta cheese and the nutty crunch of toasted pecans. Finished with a drizzle of balsamic glaze, every bite is a harmonious blend of textures and tastes. Ingredients: 4 cups cubed pumpkin 2 tablespoons olive oil 1 teaspoon ground cinnamon Salt and pepper to taste 4 cups mixed greens (e.g., arugula, spinach) 1/2 cup crumbled feta cheese 1/3 cup toasted pecans 1/4 cup dried cranberries 3 tablespoons balsamic glaze Directions: Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cinnamon, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast the pumpkin for 20
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