Roasted pumpkin salad with honey
This roasted pumpkin salad blends the earthy notes of pumpkin with sweet honey and tangy balsamic dressing. It's a nutritious, flavorful dish perfect for autumn meals.
Cook time 20 min
Prep time 15 min
Ingredients:
8 cups pumpkin1 short spray cooking spray oil
1/2 cup pine nuts
4 cups spinach
1/4 cup honey
2 tbsp vinegar
1 tbsp olive oil
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.
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.
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.
Roasted pumpkin salad with honey FAQ:
Roast the pumpkin in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until it is tender and slightly caramelized around the edges.
Yes, you can substitute pine nuts with other nuts or seeds such as walnuts, pecans, or sunflower seeds, depending on your preference and dietary needs.
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. However, it's best to keep the dressing separate until ready to eat for optimal freshness.
A standard baking sheet (approximately 18 x 13 inches) is recommended for roasting the pumpkin. Ensure there's enough space for the cubes to be spread out in a single layer for even cooking.
You can use red wine vinegar or apple cider vinegar as alternatives to balsamic vinegar. However, they may alter the flavor profile slightly.
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.
Nutrition per serving
12 ServingsCalories 88kcal
Protein 2.02g
Carbohydrates 10g
Fiber 0.82g
Sugar 7g
Fat 6g
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