Roasted Pumpkin Salad With Feta And Balsamic

All you need to prepare a Roasted Pumpkin Salad With Feta And Balsamic

Ingredients:

• 4 cups sugar pumpkin, peeled and cubed (3/4-inch pieces)
• 2 Tbsp Terroirs du Liban extra virgin olive oil (for roasting pumpkin)
• 1/3 cup Nabat Organic White Royal Bolivian quinoa (or 1 cup cooked)
• 4 cups packed baby arugula
• 1/2 cup crumbled Violife Greek White Cheese
• 1/4 cup dried Livgood cranberries
• 1/2 cup Livgood raw walnuts
• Nabat salt and pepper, to taste
• 1/4 cup Terroirs du Liban extra virgin olive oil
• 2 Tbsp balsamic vinegar
• Juice of 1/2 lemon
• 1 tsp Nabat organic garlic powder
• 1 tsp Green Premium Cedars and Oak honey
• Nabat Salt and pepper to taste ( for dressing)

Instructions:

1. Preheat oven to 200°C Line a baking Tray with parchment paper.
2. Prepare the pumpkin: Cut off the stem and slice the pumpkin in half. Scoop out the seeds, peel the skin, and cut into 3/4-inch cubes. Place the cubes on the baking sheet, toss with olive oil, salt, and pepper, and roast for 30 minutes or until fork-tender and lightly browned.
3. Cook the quinoa: Follow package directions to cook the quinoa (or use your preferred method).
4. Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt, and pepper.
5. Toast the walnuts (optional): If you prefer toasted walnuts, spread them on a small baking sheet and bake for 7 minutes until fragrant and lightly browned.
6. Assemble the salad: In a large bowl, combine arugula, cooked quinoa, roasted pumpkin, walnuts (toasted or raw), cranberries, and cheese. Drizzle with the balsamic dressing and toss everything to combine. Season with extra salt and pepper if desired.

Serve and enjoy!