Roasted pumpkin salad with honey
Discover a delicious roasted pumpkin salad with honey and balsamic dressing featuring tender roasted pumpkin, crunchy pine nuts, and fresh spinach. This mouthwatering dish is glazed with a sweet and tangy honey and vinegar dressing, perfect for a healthy lunch or vibrant side.
- 13 Feb 2025
- Cook time 20 min
- Prep time 15 min
- 12 Servings
- 7 Ingredients
Roasted pumpkin salad with honey and balsamic dressing is a delightful autumn dish that blends the rich, earthiness of pumpkin with the sweetness of honey and the tang of vinegar. This salad is both nutritious and flavorful, making it a perfect addition to any meal or a standalone dish for a light yet satisfying option.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel the pumpkin and cut it into approximately 1-inch cubes.
- Place the pumpkin cubes onto a baking sheet lined with parchment paper.
- Lightly spray the pumpkin with a short spray of cooking spray oil to coat evenly.
- Roast the pumpkin in the preheated oven for about 20-25 minutes, or until the pumpkin is tender and slightly caramelized around the edges. Flip the pumpkin cubes halfway through the roasting time for even cooking.
- While the pumpkin is roasting, place a skillet over medium heat.
- Add the pine nuts to the skillet and toast them, shaking the skillet occasionally, until they are golden brown and fragrant (about 3-5 minutes). Be careful not to burn them.
- Remove the pine nuts from the skillet and set them aside to cool.
- In a small bowl, combine the honey, balsamic vinegar, and olive oil.
- Whisk the ingredients together until they are well mixed and the dressing is smooth.
- In a large salad bowl, add the fresh spinach leaves.
- Once the pumpkin is roasted, let it cool slightly before adding it to the salad bowl with the spinach.
- Sprinkle the toasted pine nuts over the spinach and roasted pumpkin.
- Drizzle the honey and balsamic dressing over the salad.
- Gently toss the salad to combine all ingredients and ensure that the dressing is evenly distributed.
- Serve the roasted pumpkin salad immediately as a lovely, healthy side dish or a light main course.
Tips:
- Use a sharp knife to easily cut the pumpkin into cubes.
- Toss the pumpkin cubes in the cooking spray oil to ensure they roast evenly.
- Toast the pine nuts in a dry pan over medium heat until they are golden brown and fragrant, to bring out their natural oils and enhance their nutty flavor.
- Add the spinach just before serving to keep it fresh and vibrant.
- Mix the honey, vinegar, and olive oil thoroughly to create a well-blended dressing that coats the salad evenly.
This roasted pumpkin salad with honey and balsamic dressing is a wonderful way to enjoy the flavors of fall. The medley of textures and tastes—from the tender pumpkins to the crunchy pine nuts and the fresh spinach—creates a harmonious and delectable dish. Whether served as an appetizer or a main course, this salad is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 88kcal | 4% |
| Protein | |
| Protein 2.02g | 1% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.82g | 2% |
| Sugar 7g | 7% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.53g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 12mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.12mg | 10% |
| Vitamin B3 0.83mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 10mg | 11% |
| Vitamin E 1.67mg | 11% |
| Vitamin K 55ug | 44% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 360mg | 11% |
| Selenium, Se 0.33ug | 1% |
| Sodium, Na 12mg | 1% |
| Zinc, Zn 0.74mg | 7% |
| Water | |
| Water 90g | - |
| * 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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