Eating the standard salad day-to-day becomes boring right away. This is why cooking seasonally may be a convenient option to liven up meals, particularly your greens. This pumpkin salad recipe is one of our most popular tips on how to incorporate fall flavors right into a healthy, satisfying salad.
This roasted pumpkin salad is produced with butternut pumpkin, cooked within the oven until slightly charred and tender. The sweet pumpkin is an marvellous accessory the slightly bitter spinach, adding an enjoyable flavor on the mix.
#div-gpt-ad-1525702346961-4
margin: 10px 25px 10px 0px;
#div-gpt-ad-1525702502842-1
margin: 10px 25px 10px 0px;
The pumpkin also pairs beautifully with all the honey-lemon vinaigrette that’s designed for this salad recipe. The vinaigrette is made with olive oil, lemon juice, honey, and whole grain mustard both for just a little sweetness and tanginess.
We love adding pine nuts and feta cheese to the salad for quite a few crunch plus a touch of salty goodness, but you may additionally add walnuts, pecans, or goat cheese as other tasty garnishes. This pumpkin salad recipe delivers about 6 people therefore if you’re serving this implementingwithin fall entertaining, we propose tripling the exact amount, depending on how many guests you’re hosting.
#div-gpt-ad-1525702346961-5
margin: 10px 25px 10px 0px;
#div-gpt-ad-1525702502842-2
margin: 10px 25px 10px 0px;
For more fall recipes, visit our collection here.?
Summary |
|
Cook time: 30 minutes Prep time: 10 minutes Idle time: 30 minutes |
Level |
Servings: Unit: MetricUS Imperial |
Ingredients
- 1-1 1/2 lb butternut pumpkin deseeded, peeled, reduce wedges
- 2 tsp olive oil
- 2 tsp honey
- 2 tsp sesame seeds
- for the dressing:
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- 2 tsp wholegrain mustard
- salt to season
- pepper to season
- for the salad:
- 5 oz baby spinach leaves
- 2-3 tbsp toasted pine nuts
- 2 oz crumbled feta cheese
Instructions
- Preheat the oven to 425