Rucola salad

with roasted squash, feta and roasted pine kernels

  • 25min
  • 4 pers
Recipe by Linn Grubbström


  • 2 pcs. squash
  • 1 tbsp. olive oil
  • 75 g rucola
  • 75 g feta
  • 1 pose Earth Control Pine Kernels


  • 2 tbsp. honey
  • 2 tbsp balsamico glaze
  • 1/2 tsp. salt
  • 1 nip pepper


Cut the squash into 1 cm thick slices. Heat the olive oil in a pan and roast the squash for 1-2 minutes on each side. Sprinkle with salt and pepper. Spread the squash and rinse the rucola salad on a dish. Crumble feta on top. Stir the dressing together and pour over the salad. Shake the pine kernels on a hot pan until they have a light-golden color. Top on the salad and serve as an accessory for eg. grilled meat or a pasta dish.

Tip: You can easily grill the squash if you have the grill turned on.

Organic Pine Kernels

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Pine Kernels

Our carefully selected pine kernels have a mild, nutty flavor that is highlighted when roasted easily on a warm pan. Pine kernels are a fun size in more than one sense. In fact, pine kernels are a see[...]
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