This Roast Pumpkin Salad combines delicious roasted pumpkin pieces with feta, baby spinach, almonds and currants and is topped with a delicious sweet honey vinegar dressing. You can enjoy this salad as a meal on it’s own and it’s also perfect as a side dish. Best of all, you can start preparing elements of this salad up to two days in advance.
Why you will love this recipe:
- Prepare in advance – elements of this recipe can be prepared ahead of time, you can roast the pumpkin up to two day in advance and store in the fridge until needed, same with the dressing.
- Bulk it up – you can certainly bulk up this salad with more of your favourite ingredients.
- Versatile – you can also modify the quantities of this salad to feed either more or less people.
Roast Pumpkin Salad Ingredients:
- Pumpkin – you really can use any type of pumpkin for this recipe, I prefer Kent or Butternut.
- Flaked Almonds – you can omit these if you wish or use pine nuts as an alternative.
- Baby Spinach – this can be substituted with mixed lettuce leaves.
How to Make this Roast Pumpkin Salad:
Please note you will find the full recipe method in the recipe card below:
- Chop the pumpkin into 3cm pieces and place onto a roasting tray to bake.
- Combine the salad dressing ingredients.
- Arrange the salad ingredients on a serving plate.
- Drizzle with the dressing and enjoy!
Tips for Making this Recipe:
- Enjoy this salad either warm or cold.
- You can vary the quantity of ingredients to serve more or less people.
- Roast the pumpkin pieces up to two days in advance.
- The time it takes to roast your pumpkin can vary as ovens do vary in temperatures.
- You can prepare this dressing up to two days in advance.
More Easy Salad Recipes:
- The BEST Potato Salad Recipe | Easy Six Ingredients
- Prawn Cocktail Salad
- Creamy Pasta Salad
- Chicken Caesar Salad
- Crunchy Noodle Salad with Toasted Almonds
- Light Pasta Salad Recipe
- Broccoli Salad | With Bacon and Cranberries
- Cypriot Grain Salad
Roast Pumpkin Salad
This simple Roast Pumpkin Salad makes a perfect meal or side dish and can be enjoyed as a meal on its own or as a side dish.
Equipment
- Roasting tray
- serving platter
Ingredients
- 1 kilogram Pumpkin Cut into 3cm pieces
- 1 tablespoon Extra Virgin Olive Oil
- 150 grams Baby Spinach Leaves
- 100 grama Feta crumbled
- 50 grams Currants
- 100 grams Almond Flakes toasted
Dressing
- 2 tablespoon Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tablespoon Honey
Instructions
- Pre-heat your oven to 240 degrees celsius (fan-forced). Toss the pumpkin pieces in the olive oil and scatter over the roasting tray. Cook for 30 minutes before carefully using an egg flip to turn the pumpkin pieces and cook for a further 5 – 10 minutes until golden.
- In the meantime, combine the dressing ingredients and mix to combine. Set aside until needed.
- Place the baby spinach leaves over your serving plate. Add the pumpkin pieces, currants, almond flakes and top with the feta. Slowly drizzle with the dressing and serve.
Notes
- This salad can be enjoyed warm or cold.
- You can vary the quantity of ingredients to serve more or less people.
- The pumpkin pieces can be roasted up to two days in advance.
- The time it takes to roast your pumpkin can vary as ovens do vary in temperatures.
- You can prepare this dressing up to two days in advance.
Nutrition
Calories: 290kcalCarbohydrates: 26gProtein: 9gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 15mgSodium: 210mgPotassium: 916mgFiber: 4gSugar: 15gVitamin A: 16609IUVitamin C: 22mgCalcium: 195mgIron: 3mg
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