Roasted Pumpkin Salad
This roasted pumpkin salad features tender, caramelized pumpkin chunks with smoky edges, tossed with fresh greens and a bright lemon-honey dressing. The dish combines warm, roasted flavors with crisp, fresh vegetables, creating a vibrant and comforting fall meal that’s quick to prepare in one pan.
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Calories: 250kcal
Servings: 4
Equipment
- Small whisk or fork
- Chef's Knife
- Peeler (optional)
Ingredients
- 1 lb pumpkin butternut or acorn, skin on, cut into 2-inch chunks
- 2 tablespoons olive oil for roasting and dressing
- to taste salt
- to taste pepper
- 1/2 teaspoon smoked paprika
- 4 cups mixed greens arugula, kale, or your choice
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup pumpkin seeds toasted
- 1/4 cup feta or goat cheese crumbled, optional
Instructions
- Preheat your oven to 200°C (390°F).
- Cut the pumpkin into rough 2-inch chunks, leaving the skin on for added flavor and texture.
- Toss the pumpkin chunks with 1 tablespoon of olive oil, salt, pepper, and smoked paprika until evenly coated.
- Spread the pumpkin in a single layer on a baking sheet, avoiding crowding to ensure even roasting.
- Roast the pumpkin for 25-30 minutes, flipping halfway through, until golden brown and tender with slightly charred edges and a sweet aroma.
- While the pumpkin roasts, prepare your salad base by placing mixed greens in a large mixing bowl.
- In a small bowl, whisk together lemon juice, honey, Dijon mustard, and the remaining olive oil until emulsified and slightly bubbly.
- Once the pumpkin is roasted and still warm, add it directly to the greens in the bowl.
- Pour the dressing over the warm pumpkin and greens, then toss gently until everything is evenly coated.
- Sprinkle toasted pumpkin seeds on top for crunch, and add crumbled feta or goat cheese if using.
- Serve immediately, enjoying the contrast of warm pumpkin with crisp greens and tangy dressing.
Notes
Make sure not to overcrowd the pumpkin on the baking sheet for even roasting. Toss the greens just before serving to keep them crisp. Use high-quality olive oil for the best flavor.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg