Description
A fresh and hearty roast pumpkin salad perfect for any season.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cups mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper.
- Spread pumpkin on a baking sheet and roast for 25 minutes.
- In a large bowl, combine mixed greens, feta, walnuts, and cranberries.
- Add roasted pumpkin to the bowl.
- Drizzle with balsamic vinegar and toss gently.
- Serve immediately.
Notes
- Use any type of pumpkin or squash.
- Can be served warm or cold.
- Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: roast pumpkin salad, pumpkin salad, healthy salad