Pumpkin for this salad is best grilled, but you can bake or cook in any other convenient way. Of cheeses, I prefer feta or cheese. But I advise you to leave the spinach unchanged – it turns out beautifully and tasty.
Ingredients
- Pumpkin - 300 g
- Spinach - 100 g
- Feta (or cheese) – 80 g
- Nuts (cedar) – 1 handful
- Ground pink pepper - 1 pinch
Step-by-step cooking recipe
Cut the peeled pumpkin into small pieces and grill on both sides.
Wash the spinach leaves and put everything nicely into plates.
Sprinkle the salad with crumbled feta or cheese.
Garnish with pine nuts and pepper to taste. You can do without salt, because the cheese is already salty.
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