Arugula salad with lukewarm pumpkin, cranberries and feta

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Arugula salad with lukewarm pumpkin, cranberries and feta

Serves 4

Preparation time: about 25 minutes

Features: vegetarian, lunch dish, side dish


  • 1/2 pumpkin
  • 50 grams of wild walnuts
  • 1 tablespoon balsamic vinegar
  • 3 – 4 tbsp olive oil matura
  • salt
  • freshly ground pepper
  • 100 grams of arugula
  • 100 grams of dried cranberries
  • 100 grams of feta

For the spice mixture for the pumpkin

  • 2 - 3 tbsp olive oil matura
  • 2 teaspoons fresh thyme
  • salt
  • freshly ground pepper


Preheat the oven to 200 °C. Cut the pumpkin in half and remove the seeds and stringy inside. Cut half of the pumpkin into pieces of about 5 cm. Line a baking sheet with paper towels and place the pumpkin pieces on the baking sheet. Drizzle with 2 - 3 tablespoons of olive oil and sprinkle with thyme, salt and pepper. Roast the pumpkin in the oven for about 20 minutes. Then let the pieces cool for about 5 minutes until they are lukewarm.

Toast the walnuts in a dry, well-heated frying pan. Let them cool and break them into large pieces. Make a dressing of balsamic vinegar, olive oil, salt and pepper. Divide the arugula over 4 plates. Divide the lukewarm pumpkin, cranberries and walnuts over the plates. Crumble the feta over the salad and pour the dressing over it.


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