Roast pumpkin, chickpea & ricotta salad
Delight your taste buds with our Roast Pumpkin, Chickpea & Ricotta Salad! This wholesome recipe features roasted pumpkin and red onions seasoned with ground cumin, tossed with fresh spinach, creamy ricotta, and protein-packed chickpeas. Drizzled with a tangy olive oil and honey vinaigrette, it's a perfect blend of flavors and nutrients for a satisfying meal.
- 22 Nov 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 9 Ingredients
Roast pumpkin, chickpea & ricotta salad is a delicious and nutritious dish that combines the natural sweetness of roasted pumpkin with the rich creaminess of ricotta cheese. This recipe also features red onions caramelized with a hint of honey, earthy cumin, and the freshness of spinach to create a harmonious blend of flavors. Whether you're looking for a hearty lunch or a light dinner, this salad is both satisfying and simple to prepare.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Peel and cube the pumpkin into bite-sized pieces.
- Slice the red onions.
- Place the cubed pumpkin and sliced red onions on a large baking sheet.
- Sprinkle the ground cumin over the vegetables.
- Drizzle 1 tablespoon of olive oil over the vegetables. Toss to ensure everything is well-coated.
- Spread the vegetables out in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and caramelized, stirring halfway through the cooking time.
- In a small bowl, combine the remaining 1 tablespoon of olive oil, 1 tablespoon of vinegar, and 1 teaspoon of honey. Whisk together until well combined.
- In a large serving bowl, place the fresh spinach.
- Add the roasted pumpkin and red onions.
- Add the drained and rinsed chickpeas.
- Gently toss everything together to combine.
- Dollop the ricotta cheese over the top of the salad.
- Drizzle the honey-vinegar dressing over the salad.
- Gently toss the salad one more time to distribute the dressing and ricotta.
- Serve immediately.
Tips:
- When chopping the pumpkin, aim for uniform pieces to ensure even roasting.
- To enhance the flavor, you can toast the cumin seeds slightly in a pan before grinding them.
- For added texture and flavor, consider roasting the chickpeas before adding them to the salad.
- A sprinkle of toasted nuts or seeds, such as sunflower seeds or almonds, can add a lovely crunch to the final dish.
- If you prefer a tangier dressing, you can add a little more vinegar or a squeeze of fresh lemon juice.
Roast pumpkin, chickpea & ricotta salad is a versatile and vibrant dish that brings together a variety of flavors and textures. By following these tips and the recipe details, you'll create a delicious and wholesome meal that's perfect for any occasion. Enjoy this delightful salad as a standalone dish or pair it with your favorite protein for a more substantial meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 6g | 15% |
| Sugar 12g | 12% |
| Fat | |
| Fat 12g | 14% |
| Saturated 3.32g | 11% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 880ug | 98% |
| Choline 45mg | 8% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 1.56mg | 10% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 30mg | 33% |
| Vitamin E 2.58mg | 17% |
| Vitamin K 110ug | 94% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.44mg | 49% |
| Iron, Fe 4.02mg | 37% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 77mg | 5% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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