Roast pumpkin salad
Enjoy a vibrant and nutritious Roast Pumpkin Salad packed with seasonal flavors. Featuring tender roasted pumpkin, crisp lettuce, peppery arugula, juicy cherry tomatoes, creamy avocado, tangy feta cheese, and crunchy almonds, all drizzled with a hint of vinegar. Perfect for a healthy lunch or a hearty side dish!
- 07 Mar 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
This Roast Pumpkin Salad is a delightful, nutritious dish that's perfect for any meal. Combining the earthy sweetness of roasted pumpkin with the fresh, peppery flavors of arugula and the creaminess of avocado, this salad provides a wonderful balance of textures and tastes. The addition of feta cheese adds a tangy, salty note, while the almonds offer a satisfying crunch. This salad is not only delicious but also packed with vitamins and minerals, making it a wholesome choice for health-conscious individuals.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Place the cubed pumpkin on a baking sheet. Drizzle with a short spray of cooking spray oil and sprinkle with the minced garlic. Toss to coat the pumpkin pieces evenly.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring half-way through the roasting time. Remove from oven and let it cool slightly.
While the pumpkin is roasting, prepare the salad base. In a large salad bowl, combine the lettuce and arugula.
Add the halved cherry tomatoes and sliced avocado to the bowl. Toss gently to combine.
Once the pumpkin has cooled slightly, add it to the salad.
Top the salad with crumbled feta cheese and toasted almonds.
Drizzle the vinegar over the salad and toss gently to combine all ingredients.
Serve immediately and enjoy your fresh, flavorful roast pumpkin salad!
Tips:
- For even roasting, cut the pumpkin into uniformly sized pieces.
- Toss the pumpkin with a bit of olive oil and seasoning before roasting to enhance its flavor.
- Roast the garlic cloves in their skins along with the pumpkin; this will make them creamy and mellow.
- Let the roasted pumpkin cool slightly before adding it to the salad to avoid wilting the greens.
- Toast the almonds lightly for added depth of flavor.
- Use a good quality vinegar to elevate the taste of the dressing.
- If you prefer a more substantial salad, you can add a protein such as grilled chicken or chickpeas.
With its vibrant colors and diverse flavors, this Roast Pumpkin Salad is sure to be a hit at your table. Not only is it visually appealing, but it's also loaded with nutrients, making it a perfect addition to any meal. By following these tips and giving it your unique touch, you’ll create a dish that’s both delicious and healthy. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 21% |
| Saturated 5g | 17% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 740ug | 82% |
| Choline 40mg | 7% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.63mg | 48% |
| Vitamin B3 2.53mg | 16% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 27mg | 32% |
| Vitamin E 6mg | 40% |
| Vitamin K 120ug | 98% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 270mg | 21% |
| Potassium, K 910mg | 27% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 2.06mg | 19% |
| Water | |
| Water 270g | - |
| * 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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