Warm Pumpkin and Walnut Salad

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

Vegetarian Healthy Salad Walnuts Pumpkin

Estimated Nutrition

Calories

452.6

kcal / serving

2715.4 kcal total

Carbs

30.7g

per serving

184.1 g total

Fat

32.6g

per serving

195.8 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cider Vinegar

Dairy

125

Feta

crumbled

NutsSeeds

tbsp

Nigella Seeds

to taste

Salt

to taste

Black Pepper

freshly ground

150

Walnut

chopped

OilsFats

Vegetable Oil

Other

100

Honey

clear

Vegetables

piece

Pumpkin

peeled, seeds removed, cut into cubes

handful

Watercress Leaves

fresh

piece

Shallot

peeled, finely sliced

Method

Drizzle with the dressing and sprinkle with crumbled feta to serve.

Stir walnuts into the honey mixture until combined.

Heat honey and vinegar in a pan over medium heat until dissolved.

Roast for 20 to 25 minutes until the pumpkin is softened.

Place pumpkin in a tray, drizzle with oil, sprinkle with nigella seeds, and season.

Preheat the oven to 200°C.

Mix watercress, shallot, and roasted pumpkin in a bowl.