Pumpkin again? Yes but it is Warm Pumpkin Salad

This Warm Pumpkin Salad with Almonds and Feta came about because I had surplus pumpkin and feta after making the pumpkin and feta quiche in my last post.  Pumpkins are good value at this time of year and I include them in my weekly meal plan. If having to peel and chop a pumpkin puts you off using this amazing vegetable you can always choose pre peeled and cut pumpkin. The draw back is pre-cut pumpkin is more expensive – but it is a great time saver.

Warm and Comforting

This salad has the earthiness of the pumpkin and almonds combined with the bite of the feta. I love that slight mellow sweetness combined with the salty feta. This is an extremely satisfying salad.  Served warm it is pure comfort food.  I served it recently with Red Wine Beef and Barley Stew. It is the perfect low carb alternative to serving  potatoes.  And I think it is a more interesting option as well.

Warm Pumpkin Salad with Almonds and Feta: Good and Good For You

I wrote about the health benefits of eating pumpkin in my Pumpkin and Feta Tart post. It really is a five star food so you should include in your diet. It just has so many benefits. Including vitamins acting as immunity boosters and antioxidants. Overall, pumpkin supports good health. This salad is relatively quick and effortless to prepare. Once you have cut the pumpkin simply roast then toss with the three other ingredients.  A simple dressing of oil and vinegar is all you need that won’t compete with the subtle flavours of the salad. Also in the salad, I love using celery leaves for their light fresh taste. They are a great way to get the most out of the your whole bunch of celery.

So do try Warm Pumpkin Salad with Almonds and Feta. You won’t be disappointed. Leave a comment below to let me know your thoughts. 

Earthy and Comforting – your next go to salad.

5 from 1 vote

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Warm Pumpkin Salad with Almonds and Feta

A comforting salad of earthy goodness. A low carb option for your next special meal.

Course Salad

Keyword Warm Pumpkin Salad with Almonds and Feta

Prep Time 15 minutes

Cook Time 30 minutes

Servings 8

Author Jane Georgiades

Ingredients

• 1/2 medium sized pumpkin of your choice peeled and cut in bite sized slices
• 1/3 cup olive oil
• 150 g feta cheese sliced
• 4 tbsp flaked almonds
• 2 handfuls celery leaves
• 1/4 cup olive oil extra virgin
• 1/4 cup red wine vinegar

Instructions

1. In an oven preheated to 200°C roast pumpkin pieces until soft and starting to caramelise on the edges. When cooked, allow to cool a little, combine with almonds, feta and celery leaves and dress with oil and vinegar. Serve warm.