Pumpkin & Feta Salad with Pecans and Cranberries
Savor the unique flavors of our Pumpkin & Feta Salad with Pecans and Cranberries - a festive crowd-pleaser.
Servings 5 servings
Calories 453kcal
Ingredients
- 1 small pumpkin 2lbs
- 2 tbsp olive oil
- salt and pepper to taste
- 1 cup crumbled feta cheese
- 1/2 cup pecans
- 1/2 cup pomegranate seeds
- 4 cups mixed salad greens
- 1/2 red onion
- 1/2 cup dried cranberries
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon Mustard
Instructions
- Preheat your oven to 400°F (200°C)
- Peel the pumpkin, remove the seeds, and cut it into 1-inch cubes
- Toss the pumpkin cubes in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized. Let it cool
- While the pumpkin is roasting, toast the pecans in a dry pan over medium heat until they're slightly browned and fragrant. Let them cool
- Prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper
- Assemble the salad by placing the salad greens in a large bowl. Top with the roasted pumpkin, crumbled feta, toasted pecans, pomegranate seeds, thinly sliced red onion, and dried cranberries
- Drizzle the dressing over the salad just before serving. Toss gently to combine.
Nutrition
Serving: 1g | Calories: 453kcal | Carbohydrates: 43g | Protein: 9g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 27mg | Sodium: 389mg | Potassium: 1113mg | Fiber: 4g | Sugar: 26g | Vitamin A: 23653IU | Vitamin C: 35mg | Calcium: 224mg | Iron: 3mg