Recipe
Autumn pumpkin salad
4 servings
40 minutes
Ingredients
1 butternut squash
150 g feta cheese
4 eggs
100 g arugula
1 pot basil
3 tomatoes
2 red onions
1 garlic clove
3 tbsp balsamic vinegar
1 dl olive oil
Croutons
Do this
Cut the pumpkin in half lengthwise and scoop out the seeds. Cut into pieces about 2 cm in size, slice the red onion into wedges. Place the pumpkin and onion on a baking sheet, drizzle with a little olive oil and roast in the oven at 200 degrees until the pumpkin is soft and golden, about 25-30 minutes.
Boil the eggs and chop the tomatoes.
Mix 1 dl olive oil with the balsamic vinegar and grated or pressed garlic.
Mix the roasted vegetables with arugula, tomatoes, basil leaves, the vinaigrette and crumbled feta cheese.
Serve with egg halves and croutons. Eat warm.
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