Warm Pumpkin Salad with Spinach and Feta !

Nostalgia in reverse, the longing for yet another strange land, grew especially strong in spring.

Vladimir Nabokov

Ingredients (2 servings):
– 1 Hokkaido pumpkin (Red kuri squash)
– 125g fresh baby spinach
– 150g Feta cheese
– 35g pine nuts
– salt and black pepper
– 1 tbsp olive oil for frying pumpkin

Dressing ingredients:
– 1 tbsp balsamic vinegar

Method:
1 Preheat the oven to 180C
2 Wash pumpkin, halve and de-seed it
3 Bake the pumpkin for 30-35 minutes at 200C and let it cool down
4 Peel the pumpkin and cut into 1.5cm cubes
5 Wash baby spinach and let it dry itself
6 Cut feta cheese into 0.5-1cm cubes
7 Fry pumpkin cubes in olive oil for 4-5 minutes at medium heat
8 Put the salad ingredients on the plates as follows:
8.1 Baby spinach
8.2 Warm pumpkin cubes
8.3 Sprinkle with salt and black pepper
8.4 Feta cheese cubes
8.5 Pine nuts
8.6 Sprinkle with balsamic vinegar
9 Enjoy !

Author: Valentina

Non ridere, non lugere, neque detestari, sed intelligere.

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