Description
This Roasted Pumpkin Salad features sweet, roasted pumpkin, crunchy walnuts, and zesty dressing for a delicious, healthy dish. Perfect for any occasion, it’s vegan, gluten-free and easy to make.
Ingredients
Scale
- 600 grams pumpkin
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt and black pepper to taste
- 5 cups mixed baby spinach and finely shredded kale
- ½ cup toasted walnuts
- ⅓ cup pomegranate seeds
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Pinch of salt and pepper
Instructions
- Preheat oven to 200°C (400°F).
- Toss cubed pumpkin with olive oil, cumin, garlic powder, salt, and black pepper on a baking tray.
- Spread pumpkin in a single layer and roast for 25-30 minutes until golden and tender.
- For air fryer, cook at 200°C (400°F) for 15-20 minutes, shaking halfway through.
- In a jar, combine olive oil, orange juice, balsamic vinegar, Dijon mustard, and maple syrup for the dressing and shake well.
- In a large bowl, layer spinach and kale, add roasted pumpkin, walnuts, pomegranate, and drizzle with dressing. Toss gently and serve immediately.
Notes
For extra crunch, add fresh herbs like parsley or cilantro.
Store leftover salad in the fridge for 2-3 days, best when fresh.
Roasted pumpkin can be made ahead and added just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg