Roasted Pumpkin Salad
This roasted pumpkin salad has a wonderful combination of flavors and textures. It’s a little on the sweeter side and excellent to have as a meal, appetizer or as a side salad. I’ve made it lots of times (especially around holidays) and it always comes out just amazing. Everyone I know asks me for this recipe so here I am sharing it now.
I use kale but spinach is a good substitute. It just depends on personal preference or what you have handy. Feta crumbles add a nice creamy flavor and toasted walnuts add a perfect crunch for this salad, but my favorite part of this recipe is the roasted pumpkin itself. The rest of the ingredients complement one another deliciously, too.
This salad can be served warm or cold. If serving cold, let the pumpkin and walnuts cool down first before adding to the salad. You’ll love this salad because it is so easy to put together and the perfect blend of its flavors will leave you absolutely amazed.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Roasted Pumpkin Salad
Ingredients
- 1½ lbs Pumpkin peeled and cubed
- 1½ tbsp Olive Oil
- Salt & Pepper sprinkle to taste
- 4 tbsp Walnuts roughly chopped
- 5 oz Kale washed and chopped
- 2 tsp Dried Cranberries
- ½ cup Vegan Feta Cheese
Dressing
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Agave
Instructions
- Preheat the oven to 430 degrees. In a mixing bowl add pumpkin, olive oil, salt and pepper and toss to mix. Spread pumpkin on a baking sheet pan and bake for 30 minutes. Toss in between, as needed.
- In a small skillet over medium heat, toast the walnuts until slightly brown, then remove from heat and set aside.
- For the dressing, combine olive oil, balsamic vinegar, salt, pepper and agave in a mixing bowl. Mix well together.
- In another mixing bowl add kale, dried cranberries, feta crumbles, roasted pumpkin, toasted walnuts and dressing. Toss gently to avoid damaging the pumpkin.
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