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:
Preheat oven to 390 °F and line 2 baking sheets with baking parchment paper.
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.
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.
In a small frying pan, heat oil and add pine nuts. Cook while continuously stirring for about 3 minutes until toasted and golden.
In a jar with a screw top lid, add olive oil, vinegar and sesame oil, seal and shake to combine well.
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.
I love it! Thanks for sharing recipe!
