Autumn Vegetable Salad with Feta | Healthy & Warming

Wash and clean the vegetables thoroughly. Halve the zucchini lengthwise and cut into slices. Halve the Hokkaido pumpkin, remove the seeds, and cut into strips about 1 cm wide. Halve the Brussels sprouts and cut the bell peppers into quarters.

Preheat the oven to 200 °C top/bottom heat. Spread the prepared vegetables on a baking sheet lined with parchment paper. Season with salt and ground pepper, drizzle with olive oil, and roast in the oven for about 25–30 minutes until tender and lightly browned.

Let the roasted vegetables cool briefly, then mix with the fresh arugula and crumbled feta cheese in a large bowl.