Roasted Pumpkin Salad
This roasted pumpkin salad has a wonderful combination of flavors and textures. All of the ingredients complement one another deliciously and it can be served warm or cold.
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 optional
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 (if using) 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.
Notes
Some new ovens have very high intense heat. Check in between and continue to keep an eye on pumpkin cubes so they do not burn.