Description
A vibrant and nutritious roasted pumpkin salad featuring tender, spiced pumpkin cubes, candied walnuts and pumpkin seeds, fresh kale and arugula, tangy balsamic dressing, pomegranate arils, and creamy feta cheese. Perfect as a satisfying vegetarian meal or side dish.
Ingredients
Pumpkin
- 1 medium sugar pumpkin (or 6-7 cups peeled, cubed pumpkin)
- 3 Tablespoons avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
Candied Nuts
- 1/3 cup walnuts (roughly chopped)
- 1/3 cup pumpkin seeds (pepitas)
- 1 Tablespoon maple syrup
- 1 teaspoon avocado oil
- 1/8 teaspoon salt
Dressing
- 5 Tablespoons extra virgin olive oil
- 2-3 Tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Salad Greens and Toppings
- 3 heaping cups kale, stems removed and chopped (approx. 1 large bunch)
- 3 heaping cups baby arugula
- 1/2 cup pomegranate arils
- 1/4 cup feta cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a rimmed nonstick baking sheet by spraying it with cooking spray or lining it with parchment paper to prevent sticking.
- Cut and Peel Squash: Cut the top and bottom off the pumpkin, then carefully peel the entire squash. Cut it in half, remove all seeds, then cut into medium-sized cubes for even roasting.
- Season Pumpkin: In a bowl or directly on the baking sheet, toss the pumpkin cubes with avocado oil, salt, smoked paprika, and black pepper until evenly coated.
- Bake Pumpkin: Spread the seasoned pumpkin cubes in a single even layer on the prepared baking sheet. Bake for 35-45 minutes until tender and lightly caramelized. Allow the pumpkin to cool for at least 15 minutes before adding to the salad.
- Candy Nuts: While the pumpkin roasts, heat a medium skillet over medium heat. Add the walnuts, pumpkin seeds, maple syrup, avocado oil, and salt. Cook, stirring frequently as the mixture bubbles, for about 2 minutes until nuts are candied and fragrant.
- Set Aside Candied Nuts: Remove the skillet from heat and transfer the nuts to a parchment-lined plate. Place in the fridge or freezer to cool and harden while you prepare the rest of the salad.
- Whisk Dressing: In a medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, minced garlic, salt, and black pepper until emulsified. Alternatively, pour ingredients into a jar and shake well.
- Massage Kale: Place the chopped kale in a large salad bowl. Pour 1 tablespoon of the dressing over the kale and massage it with your hands for a few minutes until the leaves soften and become more tender.
- Toss Salad: Add the baby arugula, roasted pumpkin cubes, and the remaining dressing to the kale. Toss gently to combine all ingredients evenly.
- Add Toppings: Top the salad with the chilled candied nuts, pomegranate arils, and crumbled feta cheese to add texture and flavor contrasts.
Notes
- Use a sugar pumpkin for the best sweet and tender flesh ideal for roasting.
- You can substitute maple syrup with honey in both the nuts and dressing if preferred.
- Massaging kale helps reduce bitterness and makes it easier to digest.
- For a vegan version, omit the feta or replace with a plant-based cheese.
- Pomegranate arils add a refreshing burst of tartness and color but can be omitted if unavailable.