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Vegan Roasted Pumpkin Salad

Vegan Roasted Pumpkin Salad

Name: Vegan Roasted Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Butternut squash 3.5 lb seeded; Salt; Black pepper; Olive oil 1 tbsp; Spring onions 4; Capsicum ½ cup roasted; Pine nuts ½ cup; Balsamic vinegar 3 tbsp; Olive oil 3 tbsp; Sesame oil ¾ tsp

Roasted Pumpkin with Balsamic and Sesame Dressing

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45m
Serves 6
Easy
390 °F
(1)

Ingredients

	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

Cuisine:

American Recipes

Ingredients

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

Vegan Roasted Pumpkin Salad

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:

So, how to make Roasted Pumpkin Salad?

Steps to make Vegan Roasted Pumpkin Salad

1	Preheat oven and prepare baking sheet	5
Preheat oven to 390 °F and line 2 baking sheets with baking parchment paper.
2	Season pumpkin	5
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	Roast	30
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	Toast pine nuts	3
In a small frying pan, heat oil and add pine nuts. Cook while continuously stirring for about 3 minutes until toasted and golden.
5	Prepare dressing	1
In a jar with a screw top lid, add olive oil, vinegar and sesame oil, seal and shake to combine well.
6	Serve	1
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 Lim

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.