Estimated reading time: 3 minutes
There are those spice jars that you open and then that smell! Of course my own favorite remains the persillade, but I also use the ras-el-hanout a lot these days. Up to twenty different spices can be processed here. A delicious mix of flavors that together give your dish a blast of taste. Be careful with the amount because you can of course shoot out a lot. Recipe cold pumpkin salad with feta
Lately a lot of recipes with pumpkin end up on my website and there is a reason for that. Mostly because I just really like the pumpkin, but also because they are often so big and I have leftovers. So in this case too, and luckily there was just enough left over to make this fine spicy pumpkin salad with feta.
Spicy pumpkin salad with feta
In addition to pumpkin, I also used two different types of fruit in this salad, namely pomegranate seeds and dried cranberries. Did you know that pomegranates grow on a bush and not on a tree? Fascinating, right? Moreover, the hand grenade is also named after the pomegranate, and the reason for that is obvious. It is a very complicated fruit to peel and to pop out all the seeds, but the end result is absolutely worth it. The explosive taste and beautiful color of the pomegranate can lift any dish to a higher level.
But it is very sweet. Fortunately, you can now also buy containers with the seeds already peeled from the fruit in the supermarket. But you should really just do it yourself, put on your apron and empty it completely. A very mindful work
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Spicy pumpkin salad with feta
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Ingredients:
- 250 gr pumpkin cubes
- 200 gr spinach
- 50 gr Feta - crumbled
- 50 gr dried cranberries
- 4 el pomegranate seeds
- 1 el ras el hanout
- olive oil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Peel the pumpkin (If you use cubes from the fresh shelf, you don't have to) cut the pumpkin into cubes of about 2 by 2 cm.
- Heat the frying pan and add some olive oil, bake the pumpkin for about 15 minutes. Sprinkle with the ras-el-hanout while baking.
- Take a large bowl and add the spinach first.
- When the pumpkin is baked, let it cool briefly in the frying pan and then spoon the cubes into the bowl on top of the spinach.
- Finish the salad with the rest of the ingredients.
So you also love pumpkin like Spicy pumpkin salad with feta? Here are a few more recipes you should try:
This delicious spicy pumpkin hummus.
Or this amazing tasty pumpkin chili con carne.
And bake this one on Sunday morning pumpkin cinnamon rolls.
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Cold pumpkin salad recipe