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!
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