toodle.

Warm Pumpkin and Walnut Salad

A warm vegetarian salad featuring roasted pumpkin with nigella seeds, honey-glazed walnuts, fresh watercress, and crumbled feta cheese.

VegetarianHealthySaladWalnutsPumpkin

Estimated Nutrition

Per Serving Total
Calories 452.6 kcals 2715.4 kcals
Carbohydrates 30.7 grams 184.1 grams
Fat 32.6 grams 195.8 grams
Protein 9 grams 54.2 grams
Cook Time
25 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
75
ml
Cider Vinegar
Dairy
125
g
Feta
crumbled
NutsSeeds
1
tbsp
Nigella Seeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
150
g
Walnuts
chopped
OilsFats
50
ml
Vegetable Oil
Other
100
ml
Honey
clear
Vegetables
1
piece
Pumpkin
peeled, seeds removed, cut into cubes
1
handful
Watercress Leaves
fresh
1
piece
Shallot
peeled, finely sliced

Steps

  • Preheat the oven to 200°C.
  • Place pumpkin in a tray, drizzle with oil, sprinkle with nigella seeds, and season.
  • Roast for 20 to 25 minutes until the pumpkin is softened.
  • Heat honey and vinegar in a pan over medium heat until dissolved.
  • Stir walnuts into the honey mixture until combined.
  • Mix watercress, shallot, and roasted pumpkin in a bowl.
  • Drizzle with the dressing and sprinkle with crumbled feta to serve.