Roast Pumpkin And Asparagus Salad | Red Wine Vinegar Dressing |

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats with a different texture.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar has a milder taste and is often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a unique flavor.

Preheat the oven to 400°F (200°C).

Cut the pumpkin into cubes and trim the asparagus ends.

Toss the pumpkin and asparagus with olive oil, minced garlic, salt, and black pepper.

Spread the pumpkin on a baking sheet and roast for 20 minutes.

Add the asparagus to the baking sheet and roast for an additional 10-15 minutes until tender.

In a large bowl, combine mixed greens, roasted pumpkin, and asparagus.

Crumble feta cheese over the salad and sprinkle with walnuts.

In a small bowl, whisk together balsamic vinegar, honey, lemon juice, and a pinch of salt.

Drizzle the dressing over the salad and toss gently to combine.

Garnish with fresh herbs before serving.

Cooking Techniques

Spice Level:

Allergens