Salad w. Roasted Pumpkin & Feta

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Course Salad

Servings

Calories 373kcal

Preheat oven to 400 °F/200 °C
Rinse your pumpkin (you are gonna use the peel). Cut it into half and remove the seeds with a spoon. Cut the the pumpkin into slim boats (see picture) and place them on a parchment covered baking stone. Drizzle with honey, olive oil, nutmeg, salt & pepper, and bake in oven for 25-30 minutes until the pumpkin has become tender and golden. Set aside to cool.
Make the vinaigrette by thoroughly whisking oil and vinegar until they emulsify. If you use a vinegar which is less sweet and more sharp, you might need to replace some of it with more oil. Adjust taste with salt and pepper. Remember the best way to test the flavor of your vinaigrette is to dip a piece of lettuce in, shake off the excess and then take a bite. This will give you a better sense of how your salad will taste than by tasting the vinaigrette “straight.”
Roast the nuts in a pan or in the oven for 5 minutes until golden and chop them (unless you use pine nuts).
Wash and dry salad leaves and place in a bowl or big dish. Add the baked pumpkin and toss it gently together with the salad and the vinaigrette. Use your hands to chunk up the feta cheese and top the salad with it. Sprinkle the roasted nuts on top.

Serve with some nice bread and a pesto (or if you have a paleo dude present a big nice steak)