You deserve a vibrant and wholesome meal that brings together the sweetness of squash and the crunch of cabbage!

1

Begin by washing the cabbage and squash thoroughly under running water. Remove any outer leaves from the cabbage.

2

Now, slice the cabbage into thin strips, about 1/4 inch wide and place them in a large bowl.

3

Next, cut the squash in half, scoop out the seeds, and then cut it into thin half-moon shapes. Combine it with the cabbage in the bowl.

4

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple dressing.

5

Pour the dressing over the cabbage and squash mixture and gently toss everything together using your hands or a salad fork until well coated.

6

Let the salad sit for about 10 minutes to allow the flavors to meld beautifully.

7

Finally, crumble the feta cheese over the salad and sprinkle the pumpkin seeds for an extra crunch.

8

Serve immediately for the freshest taste, enjoy!

4

• Add sliced apples or pears for a sweet crunch.
• Top with roasted chickpeas for added protein.
• Incorporate fresh herbs like parsley or basil for extra flavor.

• Using seasonal squash enhances the flavor and nutrition.
• Letting the salad rest before serving allows the flavors to blend better.
• Feel free to experiment with different dressings for variety.

• fat: 12g
• fiber: 5g
• protein: 6g
• calories: 180
• carbohydrates: 12g

Packed with vitamins, this salad is high in fiber and low in calories, perfect for maintaining a healthy weight and promoting digestion.

• insalata di fave / fava (or broad) bean salad - briciole
• Montalbano - briciole
• pesca / peach - briciole