Description
A hearty and flavorful salad made with roasted pumpkin, toasted pine nuts, fresh greens, and a tangy vinaigrette. Cozy yet refreshing, it works as a light main or a seasonal side dish.
Ingredients
3 cups pumpkin, peeled and cut into cubes or wedges
2 tablespoons olive oil (for roasting)
Salt and pepper to taste
4 cups mixed greens (spinach, arugula, or baby kale)
1/4 red onion, thinly sliced (optional)
1/2 cup feta or goat cheese, crumbled (optional)
1/4 cup pine nuts, toasted
Dressing:
1/4 cup olive oil
2 tablespoons balsamic vinegar or lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until tender and caramelized.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside.
- Whisk together olive oil, vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, red onion (if using), roasted pumpkin, and crumbled cheese.
- Sprinkle toasted pine nuts on top.
- Drizzle with dressing just before serving and toss gently to combine.
Notes
Swap pumpkin with butternut squash or sweet potato for variation.
Add chickpeas, grilled chicken, or quinoa for extra protein.
Use sunflower or pumpkin seeds instead of pine nuts for a nut-free version.
Add olives or roasted red peppers for a Mediterranean twist.
Serve with warm pumpkin for a cozy variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side salad
- Calories: 260
- Sugar: 7g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
