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🍽️ Roasted Pumpkin Salad with Onions, Feta, and Oregano

240 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin (peeled)
• 4 red onions
• 1 handful baby spinach
• salt
• 6 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 pinch sugar
• 80 g feta
• 0.5 tsp dried oregano

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Peel the onions and cut them into wedges.
3. 3. Wash the spinach and remove any tough stems.
4. 4. Roughly chop the spinach if the leaves are large.
5. 5. Heat two tablespoons of oil in a frying pan.
6. 6. Fry the pumpkin and onions over medium heat for about five minutes.
7. 7. Cook the vegetables slowly until they are golden brown.
8. 8. Season the vegetables with a pinch of salt.
9. 9. Whisk the remaining olive oil with balsamic vinegar.
10. 10. Add lemon juice and sugar to the dressing.
11. 11. Season the dressing with salt to taste.
12. 12. Cut the feta cheese into four slices.
13. 13. Mix the fried vegetables with the spinach.
14. 14. Divide the salad mixture onto individual plates.
15. 15. Place one slice of feta on each salad.
16. 16. Sprinkle some oregano over the feta.
17. 17. Serve the dressing separately in a small bowl.

Nutrition per serving

• kcal: 240
• Protein: 5 g · Fett/Fat: 20 g · Carbs: 9 g