Roasted Pumpkin Pecan Salad
Full of flavor and nutrition
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
I recommend waiting until right before serving to add the dressing. You can layer ingredients and cover with plastic wrap a couple hours beforehand. Also, make sure pumpkin and pecans are cool before adding to salad.