Warm Autumn Salad with Squash, Pear and Feta
A warm autumn salad with golden roasted pumpkin, juicy pear and feta, plus crunchy walnuts and a spicy honey-mustard dressing. The salad is filling and fits perfectly into autumn cooking.
By yumbelo · 1 servings · 25 minutes
Ingredients
- 150 g Butternut squash
- 1 pc Pear
- 80 g Lamb's lettuce
- 20 g Walnut kernels
- 40 g Feta
- 1 tbsp Olive oil
- 1 tsp Apple cider vinegar
- 1 tsp Honey
- 1 tsp Dijon mustard
- 1 pc Thyme sprig
- 1 pinch Salt
- Pepper, to taste
Method
- Preheat the oven to 200 °C conventional heat (top and bottom).
- Wash the squash, remove the seeds and cut into roughly 2 cm pieces. Spread on a baking sheet with half a tablespoon of olive oil, salt, pepper and the thyme, and roast in the oven for 15 minutes until soft and lightly browned.
- Coarsely chop the walnut kernels and toast them in a dry pan over medium heat for 2 to 3 minutes until golden brown. Then remove from the pan.
- For the dressing, whisk together the apple cider vinegar, honey, mustard, the remaining half tablespoon of olive oil and a pinch of salt in a small bowl.
- Wash the pear, quarter it, remove the core and cut into thin slices.
- Clean the lamb's lettuce, wash it and arrange it on a plate. Spread the warm squash, the pear slices and the crumbled feta on top.
- Drizzle with the dressing, sprinkle the roasted walnuts over the top and serve immediately.