Pumpkins are everywhere right now! You’ve probably noticed the small sweet “pumpkin pie” ones and thought – well it’s not quite time for a pumpkin pie. BUT, hold on tight – this salad is a tasty way to enjoy all the nutrients that pumpkin has to offer in a luscious and colorful presentation.
Placing the pumpkin halves in the microwave for few minutes makes peeling easy and the roasting really brings out the flavor. Add pecans, feta, and radishes to greens and voila! This recipe even uses the greens of the radishes – they also are nutritionally packed and it’s a great way to use them.
You can prepare this salad a couple hours ahead, layering the ingredients in a bowl and add the dressing right before serving.
On another note, pumpkin freezes really well. If you would like to have some on hand when they are not in the grocery stores, simply follow the steps for peeling and cutting into cubes. Then pop into a freezer bag to pull out later. You don’t need to blanch or cook it first.
Warning – this salad might be addicting! EnJOY!
Roasted Pumpkin Pecan Salad
Ingredients
Pumpkin
- 1 sugar pumpkin (1.5 pounds, after peeling)
- 1 1/2 tbsp olive oil
- salt and pepper
Dressing:
- 2.5 TBSP EVOO
- 2 Tbsp Balsamic vinegar
- 1 tbsp honey
- salt and pepper
Salad:
- 1/4 cup red onion finely chopped
- 1/3 cup chopped pecans toasted
- 1 bunch radish leaves loosely chopped
- 4-5 radishes sliced thinly
- 5 oz arugula
- 2 1/2 oz baby spinach leaves
- 1/2 cup crumbled feta scant
Instructions
Prepare pumpkin
- Preheat oven to 400 degrees. Slice pumpkin in half and scoop out seeds. Place 1/2 pumpkin, cut side down in a microwave safe dish with about 1/2” water and microwave for about 7 minutes. Remove and repeat with second half. Peeling should easily be removed. Cut into 1 1/4” cubes.
- Toss pumpkin with olive oil, salt and pepper. Spread on baking tray and roast for about 10 minutes. Remove from oven and flip. Roast for another 10 minutes. Loosen pumpkin with a flat spatula. Let cool.
Prepare Dressing
- Add all ingredients to a jar and shake. Note - if you are serving individually, you may need to double the dressing recipe. Top salad with spoonfuls. If not, just add to salad in serving bowl and toss.
Salad:
- Toast chopped pecans in a dry skillet over medium heat until light golden and smells nutty.
- Add greens to a salad bowl. Add a small amount of dressing and mix together. Top with onion, pecans, radishes, and pumpkin. Top with remainder dressing and toss very gently.
Notes