Recipe for: Pumpkin and Feta Salad (seasonal Halloween) - photo 1
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Recipe for: Pumpkin and Feta Salad (seasonal Halloween)

Salads halloween 45 min Medium 0 views ~31.39 PLN - (0)
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Description

A colorful salad combining roasted pumpkin with crisp arugula, salty feta, toasted pumpkin seeds, and crunchy nuts — perfect for an autumn table and Halloween party. The dish blends the sweetness of pumpkin and apple with the bold spiciness of red onion and a delicate sweet-and-sour dressing made from apple cider vinegar and mustard. It works well as a light dinner, a party appetizer, or a side dish for roasted duck. Visually appealing with the contrast of orange pumpkin, white feta, and green arugula.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pumpkin 600 g
  • Feta cheese 200 g
  • Arugula 100 g
  • Apple 0.8 pcs (~150 g)
  • Red onion 150 g
  • Pumpkin seeds 50 g
  • Rapeseed oil 60 g
  • Apple cider vinegar 30 ml
  • Mustard 15 g
  • Buckwheat groats 150 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 15 ml
  • Walnuts 50 g
💰 Estimated dish cost: ~31.39 PLN (7.85 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Pumpkin

1

Preheat the oven to 200°C (top and bottom heat). Clean the pumpkin: if you are using hokkaido, wash the skin thoroughly; if using butternut, peel and remove the seeds. Cut the pumpkin into slices about 2 cm thick, and then into cubes measuring about 2x2 cm, so they bake evenly.

Ingredients: Pumpkin, Rapeseed oil, Salt, Black pepper
Use a sharp knife and a cutting board. If you don't have hokkaido, peel the skin off the butternut squash. A typical baking tray: 30x22 cm lined with baking paper.
2

In a large bowl, mix the chopped pumpkin with 2 tablespoons of rapeseed oil (30 g) and 1 g of salt and 1 g of freshly ground pepper (they should evenly coat the pieces). Arrange the pumpkin on a baking sheet in a single layer, do not crowd the pieces, as this will allow them to brown nicely.

Ingredients: Pumpkin, Rapeseed oil, Salt, Black pepper
Use a large metal spoon or your hands to evenly coat the pieces of pumpkin. If the pieces are stacked on top of each other, they will steam instead of roast.
3

Roast the pumpkin in a preheated oven for 25-30 minutes. After 15 minutes, turn the pieces with a spatula to ensure even browning. The pumpkin is ready when the edges are soft to the touch of a fork and have a golden color.

Ingredients: Pumpkin
Use kitchen gloves and a metal spatula. Check the softness with a fork: the fork should go in easily, but the pieces should not fall apart.

Buckwheat

4

Prepare the buckwheat: if you are using dry buckwheat, rinse 100 g of dry buckwheat under cold water, place it in a pot, add 200 ml of water, bring to a boil, reduce the heat, and cook covered for 12-15 minutes until it absorbs the water. After cooking, let it sit for 5 minutes and fluff with a fork. The recipe assumes 150 g of cooked buckwheat — if your buckwheat weighs more after cooking, weigh out 150 g.

Ingredients: Buckwheat groats
Use a medium-sized pot with a lid (e.g. 1.5-2 l). If you don't have dry groats, you can use 150 g of pre-cooked groats.

Seeds and nuts

5

In a dry skillet, toast the pumpkin seeds for 3-4 minutes over medium heat, stirring often, until they start to pop slightly and release their aroma. If you are using walnuts (optional), add them to the skillet for 1-2 minutes until they are golden brown. Be careful not to burn them — burnt flavors are bitter.

Ingredients: Pumpkin seeds
Use a wide non-stick pan. Dry roasting brings out the flavor; keep the pan moving by shaking or stirring.

Dressing

6

In a jar with a lid or in a bowl, combine 30 g (2 tablespoons) of apple cider vinegar, 15 g (1 tablespoon) of mustard, 15 g (1 tablespoon) of honey if using, and 30 g (2 tablespoons) of rapeseed oil. Secure the lid on the jar and shake vigorously for 20-30 seconds or whisk vigorously until the dressing is smooth and slightly creamy. Taste and season with 1 g of salt and 1 g of pepper if needed.

Ingredients: Apple cider vinegar, Mustard, Honey, Rapeseed oil, Salt, Black pepper
Use a jar with a lid to emulsify the dressing — it's the simplest method. If the dressing is too sour, add a bit of honey; if it's too thick, add a tablespoon of water.

Assembly

7

In a large bowl, combine arugula (100 g), cooked buckwheat (150 g), and apple slices (cut into thin wedges). Add the slightly cooled, roasted pumpkin. Gently mix with a spoon to combine the ingredients.

Ingredients: Arugula, Buckwheat groats, Apple, Pumpkin
Use a large bowl (diameter 26-28 cm) and a wooden spoon. If the pumpkin is very hot, wait 5 minutes — hot pieces will melt the feta too much.
8

Drizzle the salad with the prepared dressing (use about 30-40 g of dressing depending on your preference) and gently mix so that the dressing evenly coats the ingredients. Crumble feta (200 g) on top and sprinkle with toasted pumpkin seeds and walnuts (if using).

Ingredients: Feta cheese, Pumpkin seeds, Apple cider vinegar, Rapeseed oil, Honey
Add the dressing gradually — it's easier to add than to take away. Use a spoon to cut the feta: crumble it with your fingers directly over the salad for a natural look.

Finishing

9

Season at the end with salt (be careful — feta is salty) and freshly ground pepper. Serve immediately so that the arugula is fresh and the pumpkin is slightly warm. Alternatively, chill for 10-15 minutes in the fridge before serving at a gathering.

Ingredients: Salt, Black pepper
For the final seasoning, use a teaspoon of salt and a pepper mill. If you plan to serve the salad later, keep the dressing separate and season just before serving.

Fun Fact

💡

Pumpkin has traditionally been used in the rural cuisine of Central Europe since the 19th century. The combination of pumpkin with feta cheese is a modern twist, blending the sweetness of the vegetable with a Mediterranean salty note.

Best for

halloween przyjęcie jesienne lekka kolacja

Tips

🍽️ Serving

Serve in a large salad bowl in the center of the table or portion onto plates. For a Halloween effect, you can arrange pieces of pumpkin in the shape of "eyes" and sprinkle with black pumpkin seeds. The salad pairs well with whole grain bread or garlic croutons.

🥡 Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. Storing it longer will cause the arugula to wilt and the feta to soak up the dressing. If you plan to keep it fresh, store the dressing separately and add it just before serving. Heat the pumpkin separately for just 2-3 minutes in the oven at 180°C.

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