I really love salads which contain both raw and baked, warm and cool ingredients. It’s always a contrast which makes a salad vivid and delicious. Textures, colors, temperatures and taste tints, that’s what matters.
A salad shouldn’t be dull and only through the experiment you can get the perfect result.
Today I baked some pumpkin and carrots and the salad turned out divine! I used arugula, red romaine, baked veggies, feta cheese, warm pumpkin seeds and black pepper (no pumpkin should go without it!).
I must say I really love to add feta cheese to my vegetable salads. It goes just perfect with all the vegetables (except for avocado, but it’s actually a fruit). It makes the salad tender, creamy and filling but not heavy. That’s why I don’t make mayonnaise salads – they are way too heavy than my stomach and liver would stand and enjoy.
Yes, feta cheese is made of sheep’s or goat’s milk, it has fat, but not too much, it’s also a good source of protein, riboflavin, calcium, magnesium, selenium, iron, phosphorus and Vitamins of B-group.
Moreover, you shouldn’t be afraid to eat cheese because it’s ‘fat’, your daily activity is more important. If you move a lot during the day and lose energy, then you need a good portion of healthy fats and carbs to help your body survive. So, eat cheese, enjoy it and if you are still worrying about the extra calories then walk an extra mile instead of driving, or do squats 3 hours after your meal and your worries will be blown away;). It’s really incredible to eat foods without counting the calories!
I always make salads without measuring ingredients precisely, but if you’re interested in proportions, here’s the recipe.