Roast pumpkin salad with cranberries and pistachio
Savor the flavors of autumn with our Roast Pumpkin Salad featuring tender roasted pumpkin, tangy dried cranberries, and crunchy pistachios. Tossed with fresh mixed greens, a hint of paprika, and a drizzle of maple syrup, this delightful dish is perfect for any meal. Enjoy a burst of seasonal goodness with every bite!
- 14 Jul 2024
- Cook time 40 min
- Prep time 10 min
- 8 Servings
- 10 Ingredients
Roast pumpkin salad with cranberries and pistachio is a delightful, warm salad that combines the sweetness of maple syrup and dried cranberries with the earthy flavors of roasted pumpkin and crunchy pistachios. This salad is perfect for a cozy fall meal or as a festive side dish during holiday gatherings. It's not only tasty but also packed with vibrant colors and nutritious ingredients.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Peel and cube the pumpkin into bite-sized pieces.
- Place the cubed pumpkin in a large bowl.
- In a small bowl, combine the water, maple syrup, paprika, and minced garlic. Whisk together.
- Pour the mixture over the cubed pumpkin. Toss to ensure the pumpkin is evenly coated.
- Spread the seasoned pumpkin cubes on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the pumpkin is tender and slightly caramelized. Stir halfway through for even cooking.
- In a small bowl, whisk together the olive oil and lemon juice. Set aside.
- Once the pumpkin is roasted, allow it to cool slightly.
- In a large salad bowl, combine the mixed greens, dried cranberries, and pistachio nuts.
- Add the roasted pumpkin to the salad bowl.
- Drizzle the olive oil and lemon juice dressing over the salad.
- Toss gently to combine all the ingredients well.
- Serve immediately while the pumpkin is slightly warm.
- Enjoy as a main dish or a side salad.
Tips:
- Choose a firm, sweet pumpkin variety such as butternut or kabocha for the best flavor and texture.
- Cut the pumpkin into even-sized pieces to ensure they roast evenly.
- Toss the pumpkin cubes in olive oil evenly to prevent sticking and enhance their flavor.
- You can add a handful of feta cheese or goat cheese for extra creaminess and flavor.
- Toast the pistachio nuts lightly before adding them to the salad for a richer taste.
- Serve the salad while the pumpkin is still warm for a comforting and delicious experience.
This roast pumpkin salad with cranberries and pistachio is a beautiful harmony of flavors and textures, perfect for the fall season or any time you crave a hearty, healthy salad. Whether you're serving it as a main course or a side dish, it's sure to impress with its combination of sweetness, crunch, and nutritious ingredients. Enjoy the process of creating this salad and savor every bite of your delicious creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 2.66g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.97g | 5% |
| Sugar 11g | 11% |
| Fat | |
| Fat 13g | 15% |
| Saturated 1.82g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 530ug | 59% |
| Choline 16mg | 3% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.93mg | 6% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 13% |
| Vitamin E 1.79mg | 12% |
| Vitamin K 3.36ug | 3% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 1.39mg | 13% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 490mg | 14% |
| Selenium, Se 1.15ug | 2% |
| Sodium, Na 2.91mg | 0% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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