ROASTED PUMPKIN SALAD
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 2 large or 4 small servings
Number Of Ingredients 18
Steps:
- For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
- For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
- For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
- For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED PUMPKIN SALAD WITH ORANGE DRESSING
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROAST PUMPKIN SALAD
Make and share this Roast Pumpkin Salad recipe from Food.com.
Provided by Sonya01
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C
- Place the pumpkin and tomatoes in tow separate baking dishes and spray both with garlic spray (tomatoes should be cut side up).
- Bake the pumpkin for 15 mins, then add the tomatoes to the oven and bake both for a further 30 mins or until the pumpkin is golden and tender.
- Set aside to cool.
- Cook the beans in boiling water until tender, drain and cool under cold water.
- Drain.
- To serve, arrange the spinach leave on a platter and top with the pumpkin, tomatoes, beans and feta cheese.
- Drizzle with the balsamic dressing.
Nutrition Facts : Calories 93.3, Fat 0.5, SaturatedFat 0.2, Sodium 27.6, Carbohydrate 22.2, Fiber 3.8, Sugar 5.7, Protein 4.4
More about "roast pumpkin salad recipes"
ROAST PUMPKIN, SPINACH AND FETA SALAD | RECIPETIN EATS
From recipetineats.com
5/5 (52)Calories 264 per servingTotal Time 35 mins
- Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
- Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
- Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
LOW-CARB ROASTED PUMPKIN SALAD - SIMPLY SO HEALTHY
From simplysohealthy.com
WE’RE BACK. A ROASTED PUMPKIN SALAD AND MY PERSONAL …
From en.julskitchen.com
ROAST PUMPKIN SALAD RECIPE WITH CHICKPEAS
From olivemagazine.com
ROAST PUMPKIN SALAD - CREATE BAKE MAKE
From createbakemake.com
4.9/5 (14)Total Time 50 minsCategory SaladsCalories 290 per serving
ROAST PUMPKIN HALLOUMI SALAD - CHLOE TING RECIPES
From chloeting.com
ROASTED PUMPKIN QUINOA SALAD (PUMPKIN SPICE DRESSING)
From recipelion.com
ROASTED PUMPKIN SALAD RECIPE
From tarladalal.com
HEALTHY ROASTED PUMPKIN SALAD | VEGAN + GLUTEN FREE | TWO SPOONS
From twospoons.ca
ROAST PUMPKIN SALAD - 26 RECIPES | WOOLWORTHS
From woolworths.com.au
ROASTED PUMPKIN SALAD - CHOOSING CHIA
From choosingchia.com
ROAST PUMPKIN SALAD | DONNA HAY
From donnahay.com.au
SWEET AND TANGY ROASTED PUMPKIN SALAD RECIPE
From southernliving.com
ROAST PUMPKIN SALAD RECIPE - GREAT BRITISH CHEFS
From cdn1.greatbritishchefs.com
ROASTED PUMPKIN CHICKPEA SALAD | THE RUSTIC FOODIE®
From therusticfoodie.com
RECIPE: ROAST PUMPKIN, CHICKPEA & BUCKWHEAT SALAD WITH MINT
From stuff.co.nz
ROASTED PUMPKIN PANZANELLA SALAD - JO COOKS
From jocooks.com
THE MODERN PROPER | ROASTED PUMPKIN SEEDS
From themodernproper.com
ROASTED SPICED PUMPKIN SALAD RECIPE - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
You'll also love