Pumpkin, potato, radish, and feta salad

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Starter

Very Easy

40 min

500 Kcal

A colorful and satisfying salad for your appetizer or light dinner. There’s no secret to it. Follow our step-by-step instructions right here below:

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Preparation

Preparation10 min

Cook time30 min

Peel the pumpkin and the potato. Cut them into cubes. Add 1 col. of olive oil, 1 pinch of salt, and the cumin. Mix everything together. Bake for 30 minutes at 350°F/180°C.
Place the lettuce on the plate. Wash the radishes and slice them. Cut the feta cheese into cubes as well.
When the potatoes and pumpkin are ready, add them to the plate (on top of the lettuce). Then add the cheese and radish cubes. Sprinkle with sesame seeds and sunflower seeds. Dress with olive oil and vinegar. Enjoy your meal.

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FAQ ❓

What are the health benefits of pumpkin and feta in the salad?

Pumpkin is rich in vitamins A and C, while feta cheese provides protein and calcium, making this salad nutritious and satisfying.

Can I substitute any ingredients in the Pumpkin, Potato, Radish, and Feta Salad?

Yes, you can use other types of cheese or vegetables based on your preference, such as goat cheese or sweet potatoes.

How can I make this salad vegan?

To make it vegan, simply replace feta cheese with a plant-based cheese alternative and ensure the dressing is dairy-free.

What is the best way to store leftovers of this salad?

Store leftovers in an airtight container in the refrigerator for up to 2 days, but it's best enjoyed fresh.

Can I prepare this salad in advance?

You can prepare the roasted pumpkin and potato ahead of time, but it's best to assemble the salad just before serving to maintain freshness.

Nutrition

for 1 serving / for 100 g

Calories: 500Kcal

Carbo: 29g
Total fat: 33.3g
Saturated fat: 9.9g
Proteins: 15g
Fibers: 8.4g
Sugar: 9.7g
ProPoints: 13
SmartPoints: 18

Nutritional information for 1 serving (612g)

Cookware

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