Roast Pumpkin Salad Recipes

ROAST PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
• 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.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

ROAST PUMPKIN SALAD

Steps:

• Pre-heat your oven to 240 degrees celsius (fan-forced). Toss the pumpkin pieces in the olive oil and scatter over the roasting tray. Cook for 30 minutes before carefully using an egg flip to turn the pumpkin pieces and cook for a further 5 - 10 minutes until golden.
• In the meantime, combine the dressing ingredients and mix to combine. Set aside until needed.
• Place the baby spinach leaves over your serving plate. Add the pumpkin pieces, currants, almond flakes and top with the feta. Slowly drizzle with the dressing and serve.

ROASTED PUMPKIN SALAD

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.

WARM ROAST PUMPKIN SALAD

Steps:

• Preheat the oven to 200ºC/400ºF/gas mark 6.
• Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
• Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
• Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
• Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
• Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
• Serve warm.

ROAST PUMPKIN SALAD

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.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

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.

ROASTED PUMPKIN SALAD

Steps:

• Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered. Add half the olive oil and shake again.
• Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base. Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork. Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.
• Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split. Continue roasting until the onions and pumpkin or butternut are tender.
• Remove from the oven and divide between 4 salad plates. To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese. Sprinkle with lemon juice and about 2-4 teaspoons olive oil.