Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted pumpkin salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them. This is a really terrific combination of flavours, and I think of this as quite a classic salad. A few of you were curious about what I made with the lovely sunset-shaded pumpkin I found nestled at the bottom of my last produce pick-up.
Roasted pumpkin salad is one of the most popular of current viral foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Roasted pumpkin salad is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted pumpkin salad using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted pumpkin salad:
- Get 300 grams pumpkin (roasted and diced)
- Prepare 100 grams chickpeas (cooked and drained)
- Get 100 grams cherry tomatoes (halved)
- Make ready 100 grams cucumber (de-seeded and diced)
- Get 100 grams red cabbage (diced)
- Make ready 50 grams iceberg lettuce (cut)
- Take 1 handful herbs (sweet basil, coriander, mint)
- Prepare Vinaigrette
- Make ready 30 ml vinegar (balsamic or other local variety will work well)
- Make ready 90 ml olive oil
- Prepare to taste Salt and pepper
Well, roasting a pumpkin is no different! Pumpkin is just another type of squash. You can cut the roasted pumpkin into cubes and toss them into a salad, or use them in a curry, soup, or stir-fry. This quick and easy warm salad recipe with roasted vegetables makes for a quick and easy healthy recipe.
Steps to make Roasted pumpkin salad:
- Peel and cut pumpkin into bite size cubes.
- Drizzle with olive oil, and lightly season with salt and pepper.
- Roast in the oven for 12 minutes at 220° C
- Place lettuce in the bottom of the bowl and top with local herbs
- In a mixing bowl, mix pumpkin, chick peas, tomatoes, red cabbage, cucumber and toss together.
- Top lettuce and herbs with pumpkin and chickpea mixture
- Drizzle with vinaigrette. Serve with flat bread and top with smoked tofu
Warm Roast Pumpkin & Beetroot Salad Recipe. Roasted beetroot and pumpkin add a delicious touch of sweetness to this salad, making it ideal to share with friends. To make the roasted pumpkin salad, I needed one quarter of the pumpkin I've roasted. My pumpkin was relatively large, if your pumpkin or squash is smaller you might need half of it. This Roasted Pumpkin Salad is easy to make, delicious, and healthy.
So that’s going to wrap this up with this exceptional food roasted pumpkin salad recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to roasted pumpkin salad cooking. Go on get cooking!
