1.Prepare and roast pumpkin:
Preheat the oven to 200 Degrees Celsius. Core the pumpkin, cut into wedges, and toss with olive oil, agave nectar, fresh thyme, salt, pepper, and paprika powder. Spread on a baking sheet and roast until tender.
2. Prepare mushrooms:
Slice the button mushrooms and marinate with soy sauce, agave nectar, olive oil, smoked paprika, garlic powder, salt, and pepper. Add to the baking sheet after about 5 to 10 minutes and bake until crispy.
3. Prepare nuts and feta:
Toast the walnuts in a dry pan. Roughly crumble the vegan feta.
4. Mix dressing:
Whisk together agave nectar, olive oil, balsamic dressing, mustard, salt, and pepper in a bowl.
5. Assemble salad:
Clean the green salad and arrange on plates. Top with the warm roasted pumpkin, mushrooms, roasted walnuts, and vegan feta, then pour the dressing over before serving.
Nutritional Information (approx. per serving)
- Calories 380 kcal
- Carbohydrates 42 g
- Protein 12 g
- Fat 18 g
