Recipe: Delicious Roasted pumpkin salad

Roasted pumpkin salad. Toss pumpkin with olive oil, salt and pepper. Other roasted pumpkin salad combos I love (either use the above dressing, or just olive oil and balsamic vinegar): - baby spinach leaves with roasted pumpkin, feta and walnuts - rocket leaves with roasted pumpkin, feta and pinenuts - baby spinach or rocket leaves with roasted pumpkin, roasted capsicum, feta and pinenuts The salad itself is simple, just a few ingredients, a bag of rocket, some garlic roasted butternut pumpkin, toasted pinenuts, feta and pomegranate seeds. This Low-Carb Roasted Pumpkin Salad boasts tender pieces of pumpkin and onion roasted to bring out their sweetness and add richness to their flavor.

This Roast Pumpkin, Spinach and Feta Salad with Honey Balsamic Dressing is the bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. You can cook Roasted pumpkin salad using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted pumpkin salad

1. Prepare 300 grams of pumpkin (roasted and diced).
2. It's 100 grams of chickpeas (cooked and drained).
3. It's 100 grams of cherry tomatoes (halved).
4. It's 100 grams of cucumber (de-seeded and diced).
5. It's 100 grams of red cabbage (diced).
6. It's 50 grams of iceberg lettuce (cut).
7. You need 1 handful of herbs (sweet basil, coriander, mint).
8. Prepare of Vinaigrette.
9. It's 30 ml of vinegar (balsamic or other local variety will work well).
10. You need 90 ml of olive oil.
11. It's to taste of Salt and pepper.

Remove from heat and set aside; do not turn off oven. The pumpkin is roasted with red onion, cumin, coriander, fennel seeds and maple. The quinoa is dressed with are lots of herbs, sumac, lemon and topped with the roasted pumpkin, pomegranates, pepitas and hazelnuts - whats not to love. I've been making this Roasted Pumpkin Spinach Salad for years now, and it is still one of my favorite autumn salad recipes.

Roasted pumpkin salad step by step

1. Peel and cut pumpkin into bite size cubes..
2. Drizzle with olive oil, and lightly season with salt and pepper..
3. Roast in the oven for 12 minutes at 220° C.
4. Place lettuce in the bottom of the bowl and top with local herbs.
5. In a mixing bowl, mix pumpkin, chick peas, tomatoes, red cabbage, cucumber and toss together..
6. Top lettuce and herbs with pumpkin and chickpea mixture.
7. Drizzle with vinaigrette. Serve with flat bread and top with smoked tofu.

It is easy to make, healthy, and the pumpkin maple dressing is to die for. It is a vegetarian recipe that can easily be made vegan + paleo. This is the salad that's been on repeat here every autumn for years. Place pumpkin onto trays lined with baking paper. Spray lightly with olive oil and crush salt flakes over the pumpkin.