Keto Pumpkin and Feta Salad
This Keto pumpkin and feta salad is a perfect make-ahead Keto lunch or a fantastic side to your dinner. It is one of those delicious and easy Keto pumpkin recipes everybody will love. It only requires a handful of ingredients you probably already have, or you can easily pick them up in your store. You can season the pumpkin with some extra red pepper flakes or chili powder before baking it to get a different flavor. A drizzle of Keto-friendly hot sauce is also a great option to get the most out of your baked pumpkin. Just make sure to cool the pumpkin completely before adding it to the salad.
How to Make It
Step 1
Preheat the oven to 400°F/200°C. Cut the pumpkin into bite-sized pieces and place them in a baking tray. Drizzle with one tablespoon of olive oil and season with salt and pepper. Bake for 20 minutes. When done, remove from the oven and cool completely.
Step 2
Meanwhile, in a large bowl, add the feta cheese, arugula, red pepper flakes, and pumpkin seeds. Drizzle with the remaining oil and toss to combine. Make sure to coat the ingredients well with olive oil.
Step 3
Add the pumpkin and mix again. Taste, and adjust the salt and pepper according to preference. Refrigerate until ready to serve.
Step 4
Divide the salad between serving bowls. Optionally, drizzle some fresh lime juice or lemon juice over the salad. Serve with your favorite Keto meals.
Ingredients
- Pumpkin
8 oz
- Feta cheese
3.5 oz
- Arugula
7 oz
- Chilli Flakes / Red Pepper Flakes
0.5 tsp
- Salt
0.5 tsp
- Black pepper
0.5 tsp
- Pumpkin seeds
2 tbsp
- Extra virgin olive oil
2 tbsp