Broccoli Salad with Hokkaido Pumpkin

Recipe from Lily Moore
Broccoli Salad with Hokkaido Pumpkin
Cooking time: 10 min
Servings 2
This broccoli salad is the bright and fresh antidote to bland and boring salads. Terrific as a side or as a meal, this is a really magical combination of flavours.


  • Broccoli
    17,6 oz
  • Hokkaido pumpkin
    1 piece
  • Feta
    5,3 oz
  • Cherry tomatoes
    10 pieces
  • Lemon
    1 piece
  • Olive oil
    2 tbsp
  • Salt
    to taste
  • Pepper
    to taste
  • Agave syrup
    to taste

Nutrition facts per serving

  • 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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