Pumpkin salad with figs, feta and quinoa

Pumpkin salad with figs, feta and quinoa

Based on 8 ratings
In app
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Easy 👌
Preparation
20 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
40 g
quinoa
80 ml
water
5 g
sage leaves
20 g
walnuts
2 tbsp
pumpkin seed oil
½ tbsp
honey
salt

Utensils

knife, cutting board, baking sheet, cooking spoon, sieve, pot (small)

  • Step 1/4

    Preheat the oven to 200°C/392°F. Then cut the pumpkin in half, remove the core and cut into wedges. Place on a baking sheet, salt and drizzle with olive oil and bake in preheated oven for approx. 25 min.
    • 300 g Hokkaido pumpkins
    • knife
    • cutting board
    • baking sheet
    • cooking spoon

    Preheat the oven to 200°C/392°F. Then cut the pumpkin in half, remove the core and cut into wedges. Place on a baking sheet, salt and drizzle with olive oil and bake in preheated oven for approx. 25 min.

  • Step 2/4

    Rinse the quinoa under cold water in a sieve. In a small pot bring water to boil, add a pinch of salt and quinoa. Let simmer over medium heat for about 15 min.
    • 40 g quinoa
    • 80 ml water
    • salt
    • sieve
    • pot (small)

    Rinse the quinoa under cold water in a sieve. In a small pot bring water to boil, add a pinch of salt and quinoa. Let simmer over medium heat for about 15 min.

  • Step 3/4

    after 25 min remove the pumpkin from the oven, add the sage leaves and walnuts and bake for another 10 min.
    • 5 g sage leaves
    • 20 g walnuts

    after 25 min remove the pumpkin from the oven, add the sage leaves and walnuts and bake for another 10 min.

  • Step 4/4

    Quarter the figs. Now arrange the salad. First, spread the arugula on a large plate, add the quinoa and then the pumpkin with the walnuts and sage leaves in between. Now cover evently with balsacmico vinegar, pumpkin seed oil, honey and pepper. Finally, add the figs and feta and ready is a great autumn salad.
    • 2 figs
    • 75 g arugula
    • 50 g feta cheese
    • 1 tbsp balsamic vinegar
    • 2 tbsp pumpkin seed oil
    • ½ tbsp honey
    • pepper

    Quarter the figs. Now arrange the salad. First, spread the arugula on a large plate, add the quinoa and then the pumpkin with the walnuts and sage leaves in between. Now cover evently with balsacmico vinegar, pumpkin seed oil, honey and pepper. Finally, add the figs and feta and ready is a great autumn salad.

  • Enjoy your meal!

    Pumpkin salad with figs, feta and quinoa

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