Vegan Roasted Pumpkin Salad

Roasted Pumpkin with Balsamic and Sesame Dressing
Vegan Roasted Pumpkin Salad
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Ingredients

Adjust Servings:
3.5 lb seeded Butternut squash cut into 1 inch-wide and 2 inch-thick pieces
Salt to taste
Black pepper to taste
1 tbsp Olive oil extra virgin
4 Spring onions green part only, washed and finely sliced
½ cup roasted Capsicum finely sliced
½ cup Pine nuts
For the dressing
3 tbsp Balsamic vinegar
3 tbsp Olive oil extra virgin
¾ tsp Sesame oil

Nutritional information

361
Calories
24.9g
Fat
36.3g
Carbohydrate
4.8g
Protein
0mg
Cholesterol
489mg
Sodium
Features:
  • Gluten Free Recipes
  • Vegan Recipes
Ingredients
  • For the dressing

Directions

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Make the perfect lunchtime salad with this Roasted Pumpkin Salad that works just perfectly as a total meal for you. If you are like me and just love butternut pumpkin, then you won’t need anything else to go with this salad. Sometimes I enjoy some feta cheese with it, but besides that, the roasted butternut topped with finely sliced spring onions and roasted capsicum, drizzles of balsamic and sesame oil dressing and sprinkles of toasted pine nuts, feeds my hunger with delight.

To make Roasted Pumpkin Salad, you will need the following ingredients:

Roasted Pumpkin Salad Recipe-Easy Roasted Pumpkin Salad-Delicious Roasted Pumpkin Salad

So, how to make Roasted Pumpkin Salad?

Steps

1
Done
5

Preheat oven and prepare baking sheet

Preheat oven to 390 °F and line 2 baking sheets with baking parchment paper.

2
Done
5

Season pumpkin

In a mixing bowl, toss chopped pumpkin with oil, salt and pepper to coat. Place in a single layer on the baking sheets. Repeat in batches.

3
Done
30

Roast

Roast pumpkin in the preheated oven for 30 minutes or until golden brown. Remove from heat and allow to cool before adding to the salad.

4
Done
3

Toast pine nuts

In a small frying pan, heat oil and add pine nuts. Cook while continuously stirring for about 3 minutes until toasted and golden.

5
Done
1

Prepare dressing

In a jar with a screw top lid, add olive oil, vinegar and sesame oil, seal and shake to combine well.

6
Done
1

Serve

Place cool, roasted butternut on a serving dish and top with chopped spring onions and roasted capsicum. Drizzle with prepared salad dressing and sprinkle toasted pine nuts, to serve.

If you love trying new salads, then give this Roasted Pumpkin Salad a taste. We love hearing from you about ways to change up our recipes so let us know what you think and tag #cookmerecipes online and in your own recipes and food posts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

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