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Salad with pumpkin, feta and jamon

I love tomato and cucumber salad in the summer, but in the winter it's impossible to make it with plastic vegetables. But in winter, pumpkin - a charming redheaded beauty that can be used to make both lunch and dessert - takes the stage. In salads pumpkin is wonderful and completely unrecognizable - when marinating it is filled with the aroma of garlic and piquancy of vinegar and successfully copes with the main role in the salad. In company with feta, ham, arugula and olives pumpkin creates a very tasty and flavorful salad, which is eaten even by ardent non-pumpkin lovers.

pumpkin, feta and jamon salad

Constituents (for 2-3 servings):

  • pumpkin - 200 gr.
  • raw smoked ham or jamon - 100 gr.
  • arugula - bundle
  • feta - 250 gr.
  • olives - a handful
  • red wine vinegar - 1 tbsp.
  • olive oil - 2 tbsp.
  • salt, pepper

marinade:

  • garlic - 2 cloves
  • olive oil - 2 tbsp
    • .
  • balsamic vinegar - 2 tbsp.
  • salt, pepper

Preparation of salad with pumpkin, feta and jamon:

Before preparing the salad, it is necessary to bake the pumpkin in advance. To do this, peel the pumpkin and cut it into 1-1.5 cm cubes. Drizzle the pumpkin with olive oil, balsamic vinegar, mince the garlic cloves, salt and pepper the pumpkin and mix.

pickled pumpkin

Bake the pumpkin in the marinade in a preheated 180 degree oven for about 20-30 minutes, watch out, the pumpkin should not get too soft.

baked pumpkin

Cool the pumpkin.
Place arugula in a salad bowl, top with the baked pumpkin, diced feta, then arrange the ham or jamon slices and sliced olives.

Dress the salad with red wine vinegar and olive oil. If necessary, salt and pepper the salad. Serve the salad immediately.
Enjoy!"

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