Salad with pumpkin olives and feta recipes. Salad with baked pumpkin, arugula and feta cheese

Pumpkin salad with feta is very unexpected and delicious. Having made it, you will surely surprise your guests, and they will definitely ask you for the recipe.

And earlier there was another original and uncommon salad with persimmon and shrimp.

I have long wanted to write, but now I decided and I want to remind those who do not know yet. In recipes, I often meet olive oil, which later needs to be subjected to heat treatment - fry, add to casseroles. Now, never do that, it's very unhealthy.

There is no dispute, olive oil is useful, but only in the form of salad dressings. Oil is expensive, manufacturers are interested in buying as much as possible. They are silent about the fact that cold-pressed olive oil high temperature begins to release substances that are very harmful to health, and only certain varieties are suitable for frying.

So, always fry in sunflower oil, and season salads with olive oil. And here is the recipe delicious salad with shrimp and persimmon.

Pumpkin salad - ingredients

Rucola - 100 g.
Salt - to taste.
Red wine vinegar - 1 tbsp. l.
Cayenne pepper - 0.5 tsp
Zira ground - 0.5 tsp.
Vegetable oil - 6.5 tbsp. l.
Red onion - 1 pc.
Pumpkin - 800 g.
Pepper - to taste.
Feta cheese - 150 g.
Olives or pine nuts - to taste.

Salad with feta and pumpkin - how to cook

Clean and dice the pumpkin.
Transfer it to the form, sprinkle with 3 tbsp. l. oil, add spices and put in the oven for baking, heated to 190-200 degrees. Bake for half an hour, then remove and cool.
Mix remaining oil with vinegar, salt and pepper.
Cut the feta into cubes.
Peel the onion and chop it into thin rings.
Mix arugula with pumpkin pieces, onion and feta.
Drizzle dressing over salad and sprinkle with olives or pine nuts before serving.

Bon Appetit.

Pumpkin is truly the queen of the fall season. This yellow beauty is absolutely universal - you can bake it, make dessert, porridge, sauté, meat. Today I made a salad for you.

Ingredients

(for 4 servings):

800 g pumpkin
- 150 g feta cheese
- 100 g arugula
- 1 red onion
- 3 tablespoons olive oil
- 1 tbsp balsamic vinegar
- 0.5 tsp ground cumin
- 0.5 tsp ground cayenne pepper
- salt pepper

Recipe

Peel the pumpkin from the peel and seeds, cut into small cubes. Line a baking sheet with foil, put a pumpkin, sprinkle with 1 tbsp. olive oil and bake in the oven at 200 C for 30 minutes.

Beat the remaining oil with vinegar, salt and spices.

Feta cut into cubes. Wash and dry the arugula. Peel the onion and chop into thin rings.

In a salad bowl, mix all the ingredients, pour in the dressing and mix well. Divide among bowls and sprinkle with freshly ground colored pepper.
Bon Appetit.

calories

class="total">

Ingredients	Quantity	B/W/U	kcal
pumpkin	800 g	8/14/64	368
Chees Feta	150 g	21/32/6	396
arugula	100 g	3/1/4	25
red onion	1 PC	1/0/10	44
olive oil	3 tbsp	0/42/0	357
balsamic vinegar	1 tbsp	0/0/3	14
Cayenne pepper	0.5 tsp	0/0/1	3
zira	0.5 tsp	0/0/1	4
Total (4 servings)			1211 kcal
1 portion (305 g)			303 kcal
100 gr			100 kcal

Over 50 varieties of pumpkins grow around the world, from small ones that can weigh only 500-700 g to giants weighing up to 250 kg. But it is interesting that the taste of all this variety differs quite slightly.

In America, a pumpkin (or rather, a certain summer variety of it, related to zucchini, melons and cucumbers, which, by the way, is used on Halloween) is called Squash. This name is found in the recipes below.

For consumption, the fruits with dark orange pulp are most in demand. They are considered very useful, because they contain a lot of vitamins (A, C, E) and trace elements. Pumpkin does not lag behind carrots in terms of carotene content. Moreover, both healthier and tastier (sweeter and juicier) pumpkins are relatively small, weighing up to 5 kg. It is important that when buying them, no damage to the peel is observed, otherwise such a pumpkin will not lie, but will quickly disappear. It is recommended to store the already cut fruit in a cool place for no more than 10 days.

In salads, pumpkin is used not only in a culinary-processed form, but also raw. To taste, the palm is occupied by baked pumpkin (30-40 minutes if it is already cut into slices). If the pumpkin is cut into cubes, then 15 minutes is enough for it to reach the stage of full readiness. It should not be digested, the pulp should retain its structure. The pumpkin is usually baked with the peel, cut off after cooling. If the recipe contains boiled pumpkin, you can easily replace it with baked pumpkin (it will even taste better)

The slightly tart sweetish taste of pumpkin fits very interestingly into many salads and harmonizes with different products. We suggest you cook some of the recipes that we have collected for you in this article.

How to cook pumpkin salad - 15 varieties

This salad will bring a lot of benefits, especially to people who have problems with the heart and blood vessels. The combination of honey, lemons, nuts and an apple is, in the best sense, an explosive mixture that will “raise up” diseased vessels. The proposed amount of ingredients is enough for 6 people.

We take the following products for pumpkin salad:

pumpkin - 600 g
apples - 4-5
lemon - 1
honey - 3-4 tablespoons
ground walnuts - 3 tbsp.
carrots - 300 g

The cooking process will be as follows.

We cut carrots and pumpkin into thin strips or three on a grater as for Korean carrots.
It will not work to rub the lemon on a grater, so we cut the zest into thin slices, squeeze the juice from the lemon pulp and mix it with honey.
We also cut apples into thin strips and mix all the products and honey with lemon.
You can decorate with greenery, and also leave a couple of circles of lemon for decoration.

Let's take the following set of products for making a salad:

an Apple
White cabbage
lemon
carrot
pumpkin
olive oil
spices (spicy red pepper, ground and whole coriander)

You can learn more about the composition of the salad and the sequence of its preparation from the video.

For lovers of light, but refined and original dishes, this pumpkin salad with feta will be very interesting idea. Very appetizing and simple, it will become a pleasant variety in your diet and fill your body with vitamins.

The products you will need are:

pumpkin - 750 g
nuts - 100 g
feta - 50 g
spinach
olive oil
lemon juice
salt and pepper

This set can feed about six people.

You can serve this salad for lunch or dinner, and even for holiday table it will look very impressive and will be in demand. The combination of hard nuts with soft salty cheese and sweetish pumpkin pulp will satisfy the taste of the most fastidious gourmet. Instead of spinach, you can use any other greens or green salad leaves.

We will prepare this vitamin charge in this way:

We clean the pumpkin from the peel and seeds, cut into cubes and set to bake at a temperature of 180 degrees. Do not forget to salt it a little, add pepper and drizzle with olive oil. It is better to take white pepper to preserve the bright natural color of the pumpkin. Baking time 20-25 minutes.
Prepare while the pumpkin is baking, greens (wash and dry), dry the walnuts. Again, they can be replaced with another variety.
When the pumpkin and nuts have cooled, you can combine everything in a deep container. Season with lemon juice and olive oil with salt and pepper to your liking.
Add cheese last.
At this stage, the salad can be considered ready.

Prepare to have the following ingredients on hand:

two small pumpkins
3 cloves of garlic
1 st. l. honey
red and black pepper
2 tsp coriander
carrots 2 pcs
bulb 1
sesame
herbs and soy sauce
2 tbsp. l. vinegar
1 tsp salt

In the video below you can see everything step by step with your own eyes. We hope that after this you will have no questions left)

Your kitchen should contain the following products:

lentils - 3/4 cup
squash - 6 cups
olive oil - 3 tbsp. l.
ground cumin - 1 tsp
paprika - 1 tsp
salt - 1/2 tsp
arugula - optional
goat cheese - 1 cup
mint leaves - 1/4 cup
red wine vinegar - 1 tbsp. l
roasted squash seeds - 1/2 cup

Salad in this quantity can feed up to six people. It is suitable both as an appetizer and as a main dish. In the latter case, fewer people will be able to eat salad. Squash seeds will need to be washed well and dried or heated on a baking sheet with oil in the oven.

So, we are preparing a salad of squash, lentils and cheese

Preheat the oven to 200 degrees. Cut the pumpkin into fairly small cubes (up to 1 cm) and add olive oil and spices (salt, pepper and cumin) to a baking sheet.
Roast for up to 20 minutes, stir and leave to bask for another 10 minutes. Leave the pumpkin to cool.
In a deep container, mix lentil seeds, pumpkin seeds, half of the entire mass of cheese, arugula, mint. Add salt, pepper and red wine vinegar as needed. When serving, sprinkle the rest of the cheese on top of the salad.

We are preparing a healthy salad, which is done in just a few minutes, while charging us with a mass of extremely necessary substances and vitamins.

Your kitchen should have the following list of products:

pumpkin
celery
an Apple

For the sauce, take 1 tbsp. l. apple cider vinegar, vegetable oil, and honey. It will be very good to add seeds or nuts, or even sprouted grains here. Mix everything and sprinkle with seeds (nuts). You can add carrots or beets to this recipe - it will also be delicious.

Watch the video on how to prepare a simple vitamin salad.

If you are partial to pumpkin, then this salad will not leave you sure to like it.

Products you will need:

Pumpkin - 300 g
Olive oil - 20 ml
dry basil
Arugula - 30 g
Walnuts - 30 g
Blue cheese - 100 g

How to cook:

Cut the pumpkin into cubes, sprinkle with oil and bake. Before putting in the oven, add spices: salt, pepper, basil.
We spread the greens (arugula) on a flat plate, then the baked pumpkin and sprinkle everything with walnuts.
At the end put the shredded cheese. It has been verified that Dor Blue is perfect for this dish, but you can get by with another variety.

The salad is not only tasty, but also very beautiful. It will also look great on the holiday table.

We take the following products:

Small white beans - 1.5 cups.
Sweet bell pepper- 2 pcs.
Pumpkin - 1 kg.
Vegetable oil.
Fresh basil - a few sprigs
Fresh parsley - a bunch.
Freshly squeezed lemon or orange juice from 1 lemon or orange (adjust the amount of juice to your liking).
Salt pepper.

Watch the video for the entire cooking process, which is unlikely to cause any difficulties.

Kale pairs wonderfully with pumpkin and beans, while onions and garlic add an interesting savory flavor to this dish.

Prepare the following products for work:

medium squash - about 900 g
olive oil - 30 g
balsamic vinegar - 40 g
honey - 50 g
bunch of kale - 150 g
large shallot - one
garlic - 1 clove
red wine vinegar - 20 g
salt, pepper - to taste
can of beans 450 g

How to cook:

Peel the squash from seeds and peel, cut into 1 cm cubes, drizzle with oil and bake for up to 20 minutes.
Make a dressing of balsamic vinegar and honey and set aside.
Remove stems from kale, chop leaves and place in a large bowl. Chop the onion and garlic and fry in oil for a few minutes, add the honey-vinegar mixture and bring to a boil.
Pour this dressing (directly boiling) over cabbage and add boiled beans and baked squash. Cover and keep until cool.
Mix everything again and serve.

We will need the following products:

pumpkin 500-600 g
apples - 2
oranges 1-2
carrots - 1-2
sugar and yogurt

The video shows the entire cooking sequence in more detail.

This salad is very popular with Americans for Thanksgiving.

Here is our list of products:

small pumpkin
frying oil
a pinch of hot red pepper
cranberries - 1 glass
lettuce leaves - 2
apple cider - 1 glass
olive oil - 1 glass
white vinegar - 2 tbsp. spoons
white wine - 2 tbsp. spoons
shallots - 2 tbsp. spoons
maple syrup - 2 tbsp. spoons

How to make this sweet and sour salad:

We put the seeds on a baking sheet, slices of pumpkin on top and bake everything. In the middle of the process, add the cider so that the pieces of pumpkin have time to absorb it well.
We mix everything and put it on a pillow of lettuce leaves.

We take the products from the list:

Pumpkin 300 g
Olive oil
Pumpkin seeds peeled 2 tablespoons
Lettuce mix 1 bunch
50 g dried tomatoes
150 g feta cheese or cheese
150 g cherry tomatoes
2 tsp lemon juice
3 art. l. olive oil
1 tsp honey

See how this salad is made in practice - it only takes a few minutes, but you definitely won't have any questions)

A very pretty salad that, with its bright festive look, will cheer you up even on a cloudy cold day.

Gather a list of products like this:

squash - 650 g
olive oil
maple syrup - 1 tbsp. a spoon
salt, black pepper
dried cranberries - 3 tbsp. spoons
orange juice - 180 g
apple cider vinegar - 2 tbsp. spoons
shallot
mustard - 2 tsp
arugula - 240 g
walnuts- 120 g
parmesan - 180 g

Here's how we're going to prepare this Baked Arugula Squash Salad

Pumpkin salads are not yet very popular. But in vain, because such salads are not only tasty, but also very healthy. Both hot and cold salads are prepared from pumpkin. Pumpkin is used for salads both raw and baked. Raw pumpkin is best combined with apples, carrots, herbs. But I especially like pumpkin baked with spices in salads. It acquires a special taste and aroma, becomes brighter, acquires a velvety texture. Add arugula, caramelized nuts and feta cubes to such a pumpkin. I guarantee that even the most fussy will not refuse such a salad.