Roast pumpkin salad with garlic croutons and maple dressing
Savor the flavors of fall with this Roast Pumpkin Salad featuring crunchy garlic croutons, hearty hazelnuts, and a sweet maple dressing. With simple ingredients like fresh parsley, red onion, and feta cheese, this nutritious dish is perfect for any occasion.
- 31 May 2024
- Cook time 45 min
- Prep time 15 min
- 6 Servings
- 12 Ingredients
Get ready to tantalize your taste buds with this delicious Roast Pumpkin Salad with Garlic Croutons and Maple Dressing. Perfect as a hearty lunch or a side dish, this salad combines the sweetness of roasted pumpkin, the crunch of garlic croutons, and the nutty richness of hazelnuts. The addition of a zesty maple dressing and creamy feta cheese makes it an irresistible combination. Let's get started!
Ingredients:
Instructions:
- Spread the cubed pumpkin and sliced red onion on a baking sheet.
- Drizzle with 1-2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast in the preheated oven for 25-30 minutes or until the pumpkin is tender and slightly caramelized.
- While the pumpkin is roasting, cook the white rice according to the package instructions. Once cooked, set aside and keep warm.
- Cut the white bread into cubes.
- In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the bread cubes and cook, stirring frequently, until the bread is golden brown and crispy. Set aside.
- Steam or blanch the broccoli florets until tender but still crisp, about 5 minutes. Drain and set aside.
- In a small dry skillet, toast the chopped hazelnuts over medium heat, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Set aside to cool.
- In a small bowl, whisk together the remaining olive oil (about 2-3 tablespoons), maple syrup, vinegar, and a pinch of salt and pepper.
- In a large mixing bowl, combine the cooked rice, roasted pumpkin and onion, broccoli, parsley, and hazelnuts.
- Drizzle the maple dressing over the salad and gently toss to coat all the ingredients evenly.
- Just before serving, top the salad with the garlic croutons and crumbled feta cheese.
- Serve the roast pumpkin salad warm or at room temperature. Enjoy!
Tips:
- Make sure to cut the pumpkin into uniform pieces to ensure even roasting.
- Toast the hazelnuts lightly to bring out their rich, nutty flavor.
- For extra crunch, allow the croutons to cool down completely after roasting.
- Use fresh parsley to add a burst of color and freshness to the salad.
- You can substitute feta cheese with goat cheese for a different flavor profile.
This Roast Pumpkin Salad with Garlic Croutons and Maple Dressing is a wonderful blend of flavors and textures. The roasted pumpkin and garlic croutons provide a perfect contrast to the crisp broccoli and creamy feta cheese, while the maple dressing adds a touch of sweetness. Enjoy this salad as a sumptuous side or a light main dish. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 4.04g | 11% |
| Sugar 8g | 8% |
| Fat | |
| Fat 22g | 27% |
| Saturated 5g | 17% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 730ug | 81% |
| Choline 33mg | 6% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 3.93mg | 25% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 60mg | 65% |
| Vitamin E 2.91mg | 19% |
| Vitamin K 120ug | 103% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 4.39mg | 40% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 860mg | 25% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 2.01mg | 18% |
| Water | |
| Water 230g | - |
| * 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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