Pumpkin salad with figs, feta and quinoa

Step 1/4

• 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

• 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

• 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

• 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!