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vegetarian pumpkin salad

Roasted Pumpkin Salad Recipe

Roasted Pumpkin Salad is a vibrant, wholesome dish featuring tender roasted pumpkin, fresh kale, creamy feta, juicy pomegranate seeds, crunchy walnuts, and fragrant mint. Tossed in a sweet and tangy honey-balsamic dressing, this colourful Salad Recipe is easy to prepare and perfect for a healthy lunch, a light dinner, or a delicious seasonal side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, winter Salad
Cuisine American
Servings 6 People
Calories 226 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Chopping Board
  • 1 Large Mixing Bowl
  • 1 Baking Tray –
  • 1 Baking Parchment
  • 1 Measuring Spoons and Cups
  • 1 Small Jar or Bowl

Ingredients
  

  • 4 cups pumpkin or butternut squash - cubed
  • 4 cups chopped kale
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup crumbled feta cheese
  • ¼ cup pomegranate seeds
  • 3 tablespoons chopped walnuts
  • 2 tablespoons fresh mint - chopped
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • Extra salt and pepper - to taste

Instructions
 

Step 1: Prepare The Pumpkin

  • Preheat the oven to 200°C fan/220°C conventional and line a baking tray with baking parchment.
  • Peel and deseed the pumpkin or butternut squash.
  • Cut it into evenly sized cubes.
  • Toss the cubes with 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon black pepper.

Step 2: Roast Until Tender

  • Spread the pumpkin cubes in a single layer on the prepared baking tray.
  • Roast for 25–30 minutes, turning halfway through.
  • Cook until tender with lightly browned edges.
  • Allow the pumpkin to cool slightly or use it warm.

Step 3: Prepare The Green Base

  • Place the chopped kale in a large mixing bowl.
  • Remove any tough stalks.
  • Massage the kale gently for 1–2 minutes if a softer texture is preferred.
  • Add the chopped fresh mint and toss lightly.

Step 4: Add The Colourful Ingredients

  • Add the roasted pumpkin to the kale.
  • Sprinkle over the crumbled feta and pomegranate seeds.
  • Scatter over the chopped walnuts.
  • Gently fold the ingredients together, taking care not to break up the pumpkin.

Step 5: Make The Honey-Balsamic Dressing

  • Add 3 tablespoons olive oil, balsamic vinegar and honey to a small jar or bowl.
  • Season with salt and black pepper.
  • Shake or whisk until well combined.
  • Taste and adjust the seasoning if needed.

Step 6: Dress And Serve

  • Pour the dressing over the Roasted Pumpkin Salad just before serving.
  • Gently toss until the ingredients are lightly coated.
  • Avoid overmixing to prevent the pumpkin and feta from becoming mushy.
  • Taste and add extra salt or pepper if needed.
  • Serve immediately.

Notes

  • 🎃 Roast Until Golden: Roast the pumpkin until tender with lightly caramelised edges for the best flavour and texture.
  • 🥬 Massage the Kale: Gently massage the kale before assembling to soften the leaves and make the salad more enjoyable.
  • 🌰 Toast the Walnuts: Lightly toast the walnuts for extra crunch and a deeper, nuttier flavour.
  • ❤️ Add Pomegranate Last: Sprinkle the pomegranate seeds over the salad just before serving to keep them juicy and vibrant.
  • 🍯 Balance the Dressing: Taste the honey-balsamic dressing and adjust the honey, vinegar, salt, or pepper to achieve the perfect sweet-tangy balance.
  • 🥗 Dress Before Serving: Add the dressing shortly before serving to keep the kale and walnuts pleasantly crisp.
  • ❄️ Store Separately: Refrigerate leftover salad and dressing separately for up to 2 days to preserve the best texture.
Keyword Roasted Pumpkin Salad