Description
Learn how to make a delicious Roasted Pumpkin Salad that is perfect for any occasion. Discover the best tips and tricks for a flavorful and healthy meal.
Ingredients
- 4 cups (946 ml) pumpkin or butternut squash, cut into cubes
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 ml) salt
- 1/2 tsp (3 ml) pepper
- 4 cups (946 ml) chopped kale
- 1/4 cup (60 g) crumbled feta cheese
- 1/4 cup (60 g) pomegranate seeds
- 3 tbsp (45 ml) walnuts, chopped
- 2 tbsp (30 ml) mint, chopped
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp (15 ml) honey
- salt & pepper to taste
Instructions
- Warm up your oven to 400°F and prepare a baking tray with parchment paper.
- Coat the pumpkin cubes in a bowl with olive oil, salt, and pepper.
- Arrange the seasoned pumpkin on the tray and bake for 25-30 minutes. Once done, set aside to cool.
- In a large bowl, combine the roasted pumpkin, kale, feta, pomegranate seeds, walnuts, and mint.
- For the dressing, blend olive oil, balsamic vinegar, honey, salt, and pepper in a small container.
- Drizzle the dressing over the salad mixture and toss everything together. Adjust seasoning with extra salt and pepper if needed.
Notes
- Enhance the pumpkin’s flavor by roasting it with a sprinkle of cinnamon or nutmeg.
- Substitute feta cheese with goat cheese for a tangy twist.
- Toast walnuts before adding to the salad for a richer crunch.
