Roasted Pumpkin Salad

Roasted Pumpkin Salad is a delightful and nutritious dish that brings the flavors of fall straight to your table. With its vibrant colors and crunchy textures, this salad is perfect for a light lunch or as a side for dinner. Packed with fresh greens, roasted pumpkin, and topped with feta and pecans, it’s a mix that is both healthy and tasty.

Table of Contents

Why Make This Recipe

This recipe is great because it combines the sweetness of roasted pumpkin with the crunch of mixed greens and nuts. It’s easy to prepare and can be made in under an hour. Moreover, it’s a fantastic way to enjoy seasonal ingredients, and it provides a wholesome meal that is full of vitamins. Whether you’re hosting a gathering or just want a treat for yourself, this salad will impress!

How to Make Roasted Pumpkin Salad

Ingredients

2 cups sugar pumpkin, cubed
4 cups mixed greens (arugula, spinach, kale)
1/2 cup red onion, thinly sliced
1/3 cup feta cheese, crumbled
1/3 cup pecans, toasted
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Directions

Preheat the oven to 425°F (220°C).
Toss pumpkin cubes with olive oil, salt, and pepper on a parchment-lined baking sheet.
Roast for 25-30 minutes until tender and golden.
In a large bowl, combine mixed greens and red onions.
Once the pumpkin cools slightly, add it to the greens along with feta and pecans.
Drizzle with balsamic vinegar and toss gently before serving.

How to Serve Roasted Pumpkin Salad

Serve this salad fresh from the bowl. It makes a wonderful centerpiece for your dining table. Pair it with grilled chicken or fish for a complete meal, or enjoy it by itself as a light lunch. You can also serve it with crusty bread or whole-grain rolls.

How to Store Roasted Pumpkin Salad

If you have leftovers, store the salad in an airtight container in the fridge. It should be eaten within 2-3 days for the best flavor. Keep in mind that the greens may become wilted after a day, so it’s best to store the dressing separately if you plan to have leftovers.

Tips to Make Roasted Pumpkin Salad

Make sure to cut the pumpkin into uniform cubes for even cooking.
Feel free to add more ingredients like cranberries or roasted chickpeas for added flavor.
Toast the pecans in a dry skillet over medium heat for a few minutes to enhance their flavor.

Variation

You can switch up the greens based on what you have available. Try using romaine or mixed baby greens. Additionally, you can replace feta cheese with goat cheese or omit it entirely for a dairy-free version.

FAQs

1. Can I use a different type of pumpkin?
Yes, you can use butternut squash or any other type of squash you prefer.

2. Is this salad vegan?
It’s not vegan because of the feta cheese. You can skip the cheese or use a plant-based alternative to make it vegan.

3. Can I prepare this salad ahead of time?
You can roast the pumpkin and wash the greens ahead of time. Just combine them when you’re ready to serve to keep everything fresh.

Roasted Pumpkin Salad