Halloween Pumpkin Salad

pumpkin salad

Personally I’m not a big Halloween lover, commercial nonsense that make children’s blood sugar levels rise to unknown heights.
But what I do like are pumpkins! Delicious meaty orange goodies but why didn’t they make them square shaped?
You can easily recreate a Halloween Horror fest by trying to cut their peels off…
That’s why for your own safety, it’s better to roast them with their peels on 🙂 .
This salad has it all, sweet , sour, salty ,earthy flavours.

1 small pumpkin// fresh spinach // pumpkin seeds// feta cheese // garlic// sage // salt and pepper

for the vinaigrette:

1 cooked beetroot// raspberry vinegar// 2 tsp of sour cream// a pinch of cumin // salt and pepper

Heat up your oven to 200°C and roast slices of pumpkin together with garlic and sage leaves for 20 minutes. Season your pumpkin before roasting.
Heat up a skillet and roast pumpkin seeds, keep an eye on them because the roast very fast.
Rinse fresh spinach leaves several times.

For the vinaigrette, blend all the ingredients together and taste.

Combine all ingredients together and crumble some feta cheese over it all.





A Recovery Salad & The Greatest Bachelorette Weekend…


Nothing better than a Healthy Colorful Salad after a pretty (understatement of the Year) heavy weekend, it was Sophie’s Bachelorette Party weekend. 10 girls, the cosiest Chalet in the mountains & drinks was all we needed!

In this salad don’t bother taking measuring cups or other, just chop some Swiss Chard, thank you Grandma! and mix this together with Radishes, Blueberries, crumbled Feta Cheese and a big splash of Olive Oil. Add some rock salt and coarse Black Pepper!


No matching wine this time 😉 but I’m working on the next Recipe!!