Roasted Pumpkin, Grape, and Feta Salad
Roasting is what makes this salad work: 40 minutes at 375°F (190°C) caramelizes the edges of the pumpkin cubes and concentrates their sugar, and that sweetness is what holds the salty feta and tart grapes in balance. Arugula brings a bitter freshness, while the balsamic ties everything together with acidity.
Before you start
- Toast the pumpkin seeds in a dry pan just until they start to pop; that gives you a nutty crunch instead of a chewy softness.
- Dress the salad only a minute before serving, since arugula wilts fast under oil and feta starts to weep.
Brynza, called for as an alternative to feta, is a firm brined sheep’s-milk cheese common across Eastern Europe; any good feta or a drier French feta stands in perfectly. If your pumpkin is young and sweet, skip roasting entirely and slice it into thin matchsticks for a crisp raw version. Swapping part of the olive oil for pumpkin seed oil deepens the whole dish.
Part of Mediterranean cuisine — 20 more recipes in the section.
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Ingredients
Instructions
Cut the pumpkin into small 1 cm cubes. Drizzle with olive oil, season with salt and pepper, and roast in an oven preheated to 375 F (190 C) for 40 minutes. Remove and let cool.
Toast the pumpkin seeds in a dry skillet until golden, or in the oven for 10 minutes.
Cut the grapes into 2-3 pieces, leaving small ones whole, and slice the onion into thin strips. Cut the feta into cubes the same size as the pumpkin, or break it into small pieces with a fork.
For the dressing, whisk together the balsamic vinegar, olive oil, salt, and pepper.
Combine all the prepared ingredients in a bowl, pour over the dressing, and toss gently. Divide among plates and serve, scattered with arugula leaves.
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