Pumpkin Salad Bowl

Pumpkin Salad Bowl is a delightful and healthy dish that combines the earthy flavors of roasted pumpkin with crisp greens and creamy feta cheese. It is colorful, nutritious, and perfect for any time of the year, especially during the fall when pumpkins are in season. This salad is not only easy to prepare, but it also brings a wonderful mix of textures and tastes that will please anyone at your table.

Table of Contents

Why Make This Recipe

This recipe is a fantastic way to enjoy seasonal produce while providing a hearty and satisfying meal. The roasted pumpkin adds warmth and sweetness, while the mixed greens give a refreshing crunch. Feta cheese brings creaminess, and pecans add a satisfying crunch. Additionally, it is vegan-friendly and can be made in under an hour, making it a perfect option for lunch, dinner, or a festive gathering.

How to Make Pumpkin Salad Bowl

Ingredients

2 cups fresh pumpkin (cubed)
4 cups mixed greens (arugula and spinach)
1/2 cup feta cheese (crumbled)
1/3 cup pecan nuts (chopped)
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C).
In a bowl, toss the cubed pumpkin with olive oil, salt, and pepper.
Spread the pumpkin on a baking sheet and roast it for 25-30 minutes until tender.
While the pumpkin roasts, wash and dry the mixed greens thoroughly.
In a dry skillet over medium heat, toast the chopped pecans for about 5 minutes until they smell fragrant.
In a large bowl, combine the roasted pumpkin, mixed greens, crumbled feta cheese, and toasted pecans.
Drizzle balsamic vinegar and olive oil over the salad. Toss everything gently to ensure all ingredients are well-coated.
Serve warm or at room temperature.

How to Serve Pumpkin Salad Bowl

Serve the Pumpkin Salad Bowl as a main dish for a light lunch or as a side dish during dinner. Its warm roasted pumpkin makes it comforting, while the fresh greens keep it light. You can serve it in individual bowls or on a large platter for a family-style meal.

How to Store Pumpkin Salad Bowl

If you have leftovers, store them in an airtight container in the refrigerator. The salad is best consumed within 1-2 days. Note that the mixed greens may become soggy if stored for too long, so it’s best to keep them separate from the pumpkin and dressing if possible.

Tips to Make Pumpkin Salad Bowl

For added flavor, you can sprinkle some herbs like thyme or rosemary over the pumpkin before roasting.
To save time, you can use canned pumpkin instead of fresh. Just be sure to rinse and dry it thoroughly before using.
If you want a vegan version, skip the feta cheese or use a plant-based alternative.

Variation

You can add other ingredients like roasted beets, apples, or cranberries for a different twist. Feel free to experiment with different nuts like walnuts or almonds as well.

FAQs

1. Can I use other greens for this salad?
Yes! You can use any greens you like, such as kale or romaine lettuce.

2. Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free, making it a safe option for those with gluten intolerance.

3. Can I prepare this salad ahead of time?
You can prep the pumpkin and toasted pecans ahead of time. Store the mixed greens separately until you are ready to serve to keep them fresh and crispy.

Enjoy making and sharing this beautiful Pumpkin Salad Bowl!

Pumpkin Salad Bowl