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.
- 26 Apr 2024
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.83g | 13% |
| Sugar 11g | 11% |
| Fat | |
| Fat 24g | 28% |
| Saturated 9g | 31% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 700ug | 77% |
| Choline 36mg | 7% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 2.38mg | 15% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 44mg | 47% |
| Vitamin E 2.76mg | 18% |
| Vitamin K 80ug | 66% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 2.55mg | 23% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 1.10ug | 2% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 1.03mg | 9% |
| 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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