Calories
474 kcal
Protein
15.97 g
Fat
34.94 g
Carbohydrates
26.88 g
Wash the Hokkaido pumpkin, remove its seeds and cut the pulp into cubes. Put the chopped pumpkin on a baking sheet, brush with olive oil, add some pepper and salt, then bake in the oven preheated to 392°F for about 25-30 minutes.
Divide the broccoli into small florets and cook in boiling salted water until al dente. Wash the cherry tomatoes and cut them in half.
Squeeze the lemon and mix its juice with the olive oil. Now add the agave syrup and spices. Put the broccoli and pumpkin in a bowl and mix with the dressing. Cut the feta into cubes, add to the salad and mix carefully.
You can decorate the salad with any greens of your choice, for example arugula or parsley.
Bon Appetit!
What do you think of this recipe? Share your experience and help others
This recipe is truly as simple as boiling water and tossing in a ...
This salad features fresh broccoli and apples, pistachios and swe...
This warm broccoli salad is a salad for people that think salads ...
Broccoli Salad with asparagus is an easy and delicious side dish ...
This broccoli salad with eggs and spinach is a popular side dish ...
Since it’s best made ahead of time (and everyone raves about this...
A healthy, nutritious and delicious broccoli salad recipe. This m...
This delicious combination of tomato, broccoli and lettuce leaves...
The subtle sweetness of the red pepper and light acidity tone of ...
This broccoli salad recipe with arugula is packed with delicious ...
This delicious salad with broccoli, asparagus and sweet cherry to...
This broccoli salad is easy to make and comes together fast! It i...
Enjoy this filling and colorful salad for lunch or dinner. It’s h...
This broccoli salad is a take on the traditional broccoli salads ...
A simple broccoli salad with pumpkin seeds is never out of place ...
This fresh broccoli salad is simple and delicious. It’s made with...
Step by step recipes
1320 recipes
View all bookmarks
