Warm roasted pumpkin and potato salad
Delight in a heartwarming roasted pumpkin and potato salad, bursting with flavors of olive oil, butter-roasted pumpkin, and tender potatoes. Topped with crunchy hazelnuts, fresh spinach, sweet dried cranberries, and a hint of fresh thyme, this savory dish is perfect for any cozy meal.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1/2 cup butter
6 cups pumpkin
4 potatoes
1/3 cup hazelnuts
3 cups spinach
1/3 cup dried cranberries
1 tsp fresh thyme
Welcome to a delightful recipe for Warm Roasted Pumpkin and Potato Salad. This hearty salad combines the earthy flavors of roasted pumpkin and potatoes with the crunch of hazelnuts and the sweetness of dried cranberries. Finished with fresh spinach and a touch of thyme, this recipe is perfect for a cozy meal. It’s not only nutritious but also a burst of flavors in every bite.
Instructions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the cubed pumpkin and potatoes with olive oil until they are evenly coated. Spread them out on the prepared baking sheet in a single layer to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, turning the vegetables halfway through, until they are tender and golden brown around the edges.
While the vegetables are roasting, place a small dry skillet over medium heat. Add the chopped hazelnuts and toast them for about 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside.
In a large skillet, melt the butter over medium heat. Add the spinach and sauté for 2-3 minutes, until just wilted. Remove from heat.
In a large serving bowl, gently mix the roasted pumpkin and potatoes with the wilted spinach. Add the toasted hazelnuts, dried cranberries, and fresh thyme. Toss everything together gently to combine.
Taste the salad and season with salt and pepper if needed. Serve warm and enjoy your delicious roasted pumpkin and potato salad!
Tips:
- When roasting the pumpkin and potatoes, make sure they are evenly cut to ensure even cooking.
- Toss the pumpkin and potatoes in olive oil before roasting to enhance their natural sweetness and to get a nice caramelization.
- You can toast the hazelnuts in a dry pan for a few minutes to bring out their nutty flavor.
- Add the spinach at the last minute to maintain its fresh and vibrant color.
- Feel free to customize the recipe by adding other vegetables like carrots or parsnips for extra flavor.
And there you have it—a delicious Warm Roasted Pumpkin and Potato Salad that is both hearty and nutritious. The combination of roasted vegetables, crunchy nuts, and tangy cranberries, all brought together with a touch of fresh thyme, makes this salad a perfect dish for any occasion. Enjoy it warm, and savor the rich and comforting flavors!
Nutrition per serving
6 ServingsCalories 340kcal
Protein 6g
Carbohydrates 40g
Fiber 4.83g
Sugar 11g
Fat 24g
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