Roast pumpkin salad with cranberries and pistachio
This roast pumpkin salad features cubes of sweet pumpkin seasoned with maple syrup, paprika, and garlic, combined with dried cranberries and crunchy pistachios, all tossed with a zesty lemon-oil dressing. It's a vibrant and hearty dish perfect for fall gatherings or festive occasions.
Cook time 40 min
Prep time 10 min
Ingredients:
8 cups pumpkin1/2 cup water
2 tbsp maple syrup
1 tsp paprika
2 garlic cloves
1/3 cup olive oil
1/2 cup dried cranberries
1/3 cup pistachio nuts
1 cup mixed greens (or salad mix)
1 tbsp lemon juice
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.
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.
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!
Roast pumpkin salad with cranberries and pistachio FAQ:
Roast the cubed pumpkin in a preheated oven at 400°F (200°C) for 25-30 minutes, or until it's tender and slightly caramelized. Remember to stir halfway through for even cooking.
The pumpkin is done when it's fork-tender and has a golden-brown color on the edges. It should also be slightly caramelized for added sweetness.
While the salad is best served fresh, you can roast the pumpkin in advance and store it in the refrigerator for up to 3 days. Assemble the salad just before serving to preserve the texture of the mixed greens.
If you prefer, you can substitute pistachios with other nuts such as walnuts, pecans, or sunflower seeds. Adjust the quantity as needed based on your preference.
Yes, this roast pumpkin salad is vegetarian and can easily be made vegan by omitting any non-vegan dressings or ingredients. The recipe as given is suitable for both diets.
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.
Nutrition per serving
8 ServingsCalories 100kcal
Protein 2.66g
Carbohydrates 18g
Fiber 1.97g
Sugar 11g
Fat 13g
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