Pumpkin and Feta Salad, a unique autumn dish, simple, quick, and delicious, perfect when you have little time to cook and want to stay light. Pumpkin is increasingly appearing in supermarket aisles, and although I regularly present it every year at home, neither my husband nor my daughters are crazy about it. Perhaps, and I say perhaps, the oldest in the house, Francesca, seeing me eat this salad with gusto, was attracted to it. Indeed, I think so, since she asked me to prepare it for her lunch the next day to take to the office. Now, back to the recipe! It’s very simple to prepare and, except for the pumpkin, which needs to be cooked in an air fryer or even in the oven, all other ingredients require no cooking. Oh, there’s one thing I haven’t told you yet! The most challenging part of this recipe, for me, was cutting and peeling the pumpkin. After seasoning it, I cooked it in an air fryer, but again, the oven works just fine. Once cooked, it’s ready to be assembled with the salad and feta. Seasoned with oil and balsamic glaze, your quick lunch is ready. Ah, I forgot, if you want, you can also add some walnut kernels, which make it even more autumnal. Simple, quick, and delicious, this cooked pumpkin and feta salad is ready in a click!

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