The texture and incredible flavor of this salad make it quite spectacular. Almost all of my favorite ingredients come together in the same dish, so I make it very often with pumpkin or sweet potato.
This type of salad calls for creativity, so feel free to add or substitute ingredients!
If you try out this Roasted Pumpkin Salad, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Roasted Pumpkin Salad
Ingredients
- Pumpkin
- Olive oil
- Greens (I used arugula and kale)
- Feta cheese (Goat or any other cheese of your choosing)
- Dates
- Pomegranate seeds
- Roasted sunflower seeds
- Salt and pepper
For the vinaigrette:
- 4 tbsp olive oil
- 2 tbsp white vinegar or lemon juice
- 1/2 tsp honey
- Salt and pepper
Instructions
- Preheat oven at 220ºC / 430ºF. Peel the pumpkin, remove seeds, cut into cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, or until tender and the edges are golden.
- For the vinaigrette, whisk together all the ingredients and reserve.
- To serve the salad, arrange the greens and pumpkin on a serving plate. Drizzle with the vinaigrette, top with cheese, pitted chopped dates, pomegranate and sunflower seeds.
