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.
Cook time 25 min
Prep time 5 min
Ingredients:
6 cups pumpkin2 red onions
2 tsp ground cumin
2 tbsp olive oil
1 tbsp vinegar
1 tsp honey
3 cups spinach
1/3 can canned chickpeas
3/4 cup ricotta cheese
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.
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 per serving
4 ServingsCalories 210kcal
Protein 11g
Carbohydrates 33g
Fiber 6g
Sugar 12g
Fat 12g
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