Roasted pumpkin & pine nut salad
Discover the delightful flavors of our Roasted Pumpkin & Pine Nut Salad. This vibrant, healthful dish features tender roasted pumpkin paired with crisp lettuce, crunchy pine nuts, savory grated parmesan, and creamy ricotta cheese. Perfectly seasoned with olive oil, vinegar, and a hint of sweetness, it's a must-try salad that will elevate any meal.
- 10 Apr 2024
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
This roasted pumpkin & pine nut salad is a delightful and healthy dish that combines the earthiness of roasted pumpkin with the nutty flavor of pine nuts. Paired with fresh lettuce, creamy ricotta, and a hint of parmesan cheese, it's perfect for a light lunch or a side salad at dinner.
Ingredients:
Instructions:
2. Prepare the Pumpkin:
- Peel the pumpkin and remove the seeds.
- Cut the pumpkin into 1-inch cubes.
- Place the pumpkin cubes in a large mixing bowl.
- Drizzle the olive oil over the pumpkin cubes.
- Season with salt and pepper to taste.
- Toss the pumpkin cubes to coat them evenly with the oil and seasoning.
- Spread the pumpkin cubes in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and golden brown at the edges. Turn the pumpkin halfway through roasting to ensure even cooking.
4. Prepare the Pine Nuts:
- While the pumpkin is roasting, place the pine nuts in a dry skillet over medium heat.
- Toast the pine nuts, stirring frequently, until they are golden brown and fragrant. This should take about 3-5 minutes. Be careful not to burn them.
- Remove from heat and let them cool.
- In a small bowl, combine the vinegar and sugar.
- Stir until the sugar is dissolved and the mixture is well combined.
- In a large salad bowl, combine the roasted pumpkin, chopped lettuce, toasted pine nuts, grated parmesan cheese, and ricotta cheese.
- Drizzle the vinegar and sugar mixture over the salad.
- Gently toss all ingredients together until well mixed and coated with the dressing.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve immediately for the freshest flavor and texture.
Tips:
- Ensure the pumpkin pieces are evenly sized to promote even roasting.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until they turn golden brown to enhance their flavor.
- Use fresh and crisp lettuce to add a refreshing crunch to the salad.
- Experiment with different types of vinegar, like balsamic or apple cider vinegar, to find your preferred taste.
- Drizzle additional olive oil over the salad just before serving for extra richness.
- Add the grated parmesan cheese just before serving to prevent it from getting soggy.
This roasted pumpkin & pine nut salad is a perfect blend of flavors and textures. From the caramelized pumpkin to the crunchy pine nuts and creamy ricotta, every bite is an adventure. It's a wholesome dish that impresses guests and satisfies the taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 260kcal | 11% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.18g | 6% |
| Sugar 9g | 9% |
| Fat | |
| Fat 30g | 36% |
| Saturated 7g | 22% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 1230ug | 137% |
| Choline 40mg | 7% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 2.20mg | 14% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 24mg | 28% |
| Vitamin E 3.94mg | 26% |
| Vitamin K 60ug | 48% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.51mg | 0% |
| Iron, Fe 3.22mg | 29% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 1040mg | 31% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 2.70mg | 25% |
| Water | |
| Water 290g | - |
| * 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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