Warm vegetable salad with cashews and feta cheese

I am sharing with you a recipe for a delicious and hearty autumn salad with pumpkin and baked sweet peppers, but with a light summer dressing of honey, wine vinegar and fragrant olive oil. Add some hot chili to taste and you have a savory salad for dinner!

Ingredients

• 250 g pumpkin
• a bunch of arugula
• 1-2 sweet peppers
• Chees Feta
• 30-50 g cashews
• sweet paprika (spice)
• 1 st. l. wine vinegar
• 1 tsp honey
• 2 tsp olive oil
• salt, pepper to taste

Directions

1. Peel the pumpkin, cut into cubes, salt and put in a baking dish.
2. Arrange peeled and chopped peppers on top.
3. Do not tightly cover the baking dish with foil and place in an oven preheated to 200 degrees for 40 minutes. After 40 minutes, remove the foil and bake the vegetables for another 10-15 minutes.
4. Put hot peppers in a bag and tie. Once the peppers are cool, carefully remove the skins from them.
5. For dressing, combine wine vinegar, olive oil, honey and mix. Add some salt.
6. Rinse the arugula under water and dry.
7. Fry cashew nuts in a small amount of oil so that each nut is covered with a shiny oil film. Then add sweet paprika (and a little chili to taste), mix.
8. Collect the salad in portions, right in the plate in which you will serve. Put arugula on a plate, put pumpkin and chopped peppers on top, add feta cheese cut into cubes and sprinkle with nuts. Drizzle dressing on top and toss a little. Serve immediately while pumpkin and peppers are still warm!
9. Bon appetit!