Roast honey-glazed pumpkin salad with feta and an orange-mustard dressing

So I was standing in front of an almost empty refrigerator. Just a bag of mixed greens and a pumpkin. Oh, and a piece of feta cheese. Well, that’s what happens when you had no time to go grocery shopping. This year, I’ve definitely eaten too much pumpkin soup, so this time, please, no soup for me. I do this every year. i just love pumpkin and I go overboard with the soup :D.
This time I needed to improvise. What could I do with these ingredients? I didn’t have much time either. Half an hour at a max. Now, that’s how this salad emerged and it’s, hands down, one of the best salads I’ve ever prepared.

So, if you need a quick recipe for a healthy, vegetarian lunch or dinner,  you’ve gotta try this salad!

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Recipe for 2 portions:

For the salad:

• 1/2 bag mixed greens
• 4 cups pumpkin (cut into cubes)
• 1 cup walnuts
• 100 g feta cheese
• salt
• olive oil
• 1 tbsp honey

For the dressing:

• 3 tbsp freshly pressed orange juice
• 1 tbsp pumpkin seed oil (or olive oil)
• 1 tsp honey
• salt to taste

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Preheat oven to 180°C.

Spread the pumpkin on a baking tray. Season with salt and drizzle with olive oil. Bake for 15 minutes.

After 15 minutes, add the feta cheese to the pumpkin as well as the walnuts. Drizzle with honey. Bake for another 10 minutes.

Meanwhile, prepare the dressing. Mix all ingredients together. Use more honey or salt if preferred.

Place the mixed greens in a bowl and the roasted pumpkin on top of that. Drizzle with the dressing. Enjoy :).