Pumpkin salad is a vibrant and nutritious dish that combines the rich flavors of roasted pumpkin with fresh greens and a variety of toppings. This hearty salad is perfect for fall gatherings or as a light meal, offering a delightful mix of textures and tastes that celebrate the seasonal bounty.
Ingredients:
• 2 cups pumpkin, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, or kale)
• 1/2 cup feta cheese, crumbled (or goat cheese)
• 1/4 cup toasted nuts (such as pecans or walnuts)
• 1/4 cup dried cranberries or pomegranate seeds
• 2 tablespoons balsamic vinegar or apple cider vinegar
• 1 tablespoon maple syrup (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed pumpkin with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly caramelized, stirring halfway through.
4. In a large bowl, combine the mixed greens, roasted pumpkin, feta cheese, toasted nuts, and dried cranberries or pomegranate seeds.
5. In a small bowl, whisk together the balsamic vinegar and maple syrup (if using). Drizzle the dressing over the salad and toss gently to combine.
6. Serve the salad immediately or let it chill for a few minutes before serving. Enjoy this delicious and seasonal pumpkin salad!
Aprile's Kitchen 