A hearty, autumnal salad that’s perfect for using seasonal pumpkin. Sweet, salty, and oh-so-satisfying!
Category
salad
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Author:
nil products
A hearty, autumnal salad that’s perfect for using seasonal pumpkin. Sweet, salty, and oh-so-satisfying!
Ingredients
1 small pumpkin (about 1kg), peeled and cubed
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 4 cups mixed greens (spinach, rocket, or kale work great)
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup dried cranberries (optional, for a sweet touch)
- For the Dressing:
- 3 Tbsp balsamic vinegar
- 2 Tbsp honey
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions
- Preheat & Prep: Preheat your oven to 200°C (400°F). Toss the pumpkin cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking tray.
- Roast the Pumpkin: Pop the tray in the oven and roast for 20-25 minutes, or until the pumpkin is tender and slightly caramelized. Let it cool slightly.
- Toast the Seeds: While the pumpkin is roasting, toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes until they start to pop. Set aside.
- Make the Dressing: In a small jar or bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, toss the mixed greens with half the dressing. Top with roasted pumpkin, crumbled feta, toasted pumpkin seeds, and dried cranberries (if using). Drizzle the remaining dressing over the top.
- Serve & Enjoy: Dish it up and dig in! This salad is perfect as a light lunch or a side dish for dinner
Recipe Note
Pro Tips:
Add Protein: Throw in some grilled chicken or chickpeas to make it a full meal.
Switch It Up: Swap pumpkin for sweet potato if you’re feeling adventurous.
Make It Ahead: Roast the pumpkin and make the dressing ahead of time for a quick assembly later.
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