Try this tasty roasted pumpkin salad next time you are having friends or family over for lunch or dinner. It’s light and easy to make and will surely impress your guests. It’s a great BBQ salad or accompanying dish. Here’s all you need to make a roasted pumpkin salad cafe style:
Roasted Pumpkin Salad Recipe
10 Min Preparation |30 Min Cook | Serves 4- 6
- 1/2 Butternut pumpkin – cut into wedges
- Rocket Leaves
- 1/2 block of feta cheese – crumbled
- 2 medium red onions – thinly sliced
- 2 red bell peppers – sliced
- 2 teaspoons honey – optional
- 2 Tblsp Oil
- Olive Oil and Balsamic vinegar for dressing the salad
- Sesame seeds
- 1 packet Pinenuts (roasted – optional)
- A few fresh basil leaves
Preheat oven to 220°C. Line a baking tray with non-stick baking paper and place the pumpkin, basil leaves and bell peppers in a large bowl. Drizzle vegetables with oil and honey, and season well with salt and pepper. Once the ingredients are well coated place on the baking tray. Bake for about 20-25 mins until golden brown rotating vegetables once. Remove from oven and sprinkle with sesame seeds (or pinenuts if you wish). Put vegetables back in the oven and bake for 5 minutes or until the seeds are lightly toasted. Finally remove from oven and allow to cool.
Slice a few onions and add rocket leaves and onions to a bowl. Add the roasted vegetables, feta cheese and mix. Drizzle with olive oil and balsamic vinegar dressing and gently toss. Serve immediately. Enjoy!
How do you like using pumpkin in salads?
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