Warm salad with roasted pumpkin

Pumpkin, Cherry tomatoes, Feta, Iceberg lettuce, Cabbage, Orange, Pumpkin seeds, Olive oil, Stevia, Dill, Parsley, Cilantro, Mint, Garlic, Black pepper, Cooking salt, Cinnamon, Olive oil, Cranberry, Lemon, Soy sauce (sugar-free), Acacia honey

Slice: 15 min, Mix: 5 min, Bake in the oven: 15 min, Mix: 10 min, Cooking: 5 min, Let it stand: 10 min, Cooking: 15 min, Fry: 5 min, Cooking: 15 min

Baking the Ingredients

Peel the pumpkin (600 g), remove the seeds, and cut into medium-sized pieces.

Place the pumpkin on a baking tray along with cherry tomatoes (200 g). Sprinkle everything with cinnamon, nutmeg, salt, pepper, and add a bit of erythritol (to taste).

Drizzle with olive oil (30 g) and mix well.

Place in a preheated oven at 190 degrees for 12-15 minutes, until the pumpkin is soft.

Preparing the Dressing

In a separate bowl, combine honey (2 tsp), lemon juice (1/4 of a fruit), and soy sauce (2 tbsp).

Gradually, while continuously whisking, add olive oil (60-70 g). After that, add lingonberries (40 g).

Let the dressing sit for 5-10 minutes.

Preparing the Ingredients

Tear the iceberg lettuce (200 g) into a large bowl, add the herbs (mint, dill, parsley, cilantro) (40 g), and julienned red cabbage (120 g). Finely chop the garlic (1 clove) and add to the salad. Then mix thoroughly.

Peel the orange (1/2 of a fruit) from the skin and white part, slice it, and then cut into quarters.

Toast the pumpkin seeds (40-50 g) in a hot skillet until they start to make popping sounds.

Cut the feta cheese (200 g) into cubes and roll in the toasted seeds.

Assembling the Salad

In a deep plate, place half of the prepared ingredients: the salad mixture with herbs, cheese coated in seeds, orange, and roasted pumpkin with cherry tomatoes.

Drizzle with half of the dressing and repeat the layers once more.

Finally, sprinkle the salad with toasted seeds.