Pumpkin, fetta and arugula salad

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  • 3 cups diced butternut squash
  • 1/4 cup olive oil
  • 2 tablespoons of honey
  • 1 tablespoon of dried sage
  • 100g of fetta crumbled
  • 1 cup rocket leaves


  1. Combine the oil, honey and sage and mix with the squash.

  2. Bake the squash in an oven at 220 ° C for 30 minutes until it begins to brown, then let it cool, making sure the oil stays at the bottom of the plate.

  3. Mix the pumpkin, feta cheese and rocket with the oil.


You can add chickpeas to this salad for a crispy addition.


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