Pumpkin's versatility doesn't stop at being a superb addition to sweet recipes; it shines equally in savory dishes, making it a culinary chameleon. Its natural sweetness and rich texture harmonize perfectly with a variety of flavors and ingredients, offering endless possibilities like this amazing pumpkin salad.
Pumpkin Salad
Pumpkin, often lauded for its humble perch in pumpkin spice lattes and Thanksgiving pies, is a superfood in its own right, deserving of a role in your kitchen's culinary cast of characters. This vibrant gourd, with its earthy sweetness and creamy texture, is more than just a festive decoration or the main component of indulgent sweets. It's a nutritious, diverse ingredient that can take center stage in healthy, satisfying dishes like pumpkin salad.
When considering what meals to pair with your pumpkin salad, think of dishes that echo its autumnal vibe and rich textures. A Hearty Beef Stew serves as a beautiful counterpoint to the salad's refreshing crunch. For a lighter option, Shrimp Stuffed Eggplant can complement the salad's nutty and creamy notes.
Ingredients
Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes
- 5 cups pumpkin or butternut squash, cut into ½-inch cubes
- 2 tablespoon cooking fat
- 2 tablespoon orange juice
- 1 ½ tablespoon walnut or macadamia oil
- 1 ½ teaspoon lemon juice
- ½ cup chopped walnuts
- About 8 cups lightly packed aragula
- ½ cup blueberries or raspberries
How to Make Pumpkin Salad
Preheat your oven to 450 F.
Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.
Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
Let stand the pumpkin or squash at room temperature to cool.
Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl, add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.
Add the roasted pumpkin and berries and toss gently.
More Veggie Recipes
If you love veggies as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Pumpkin Salad
Ingredients
- 5 cups pumpkin or butternut squash cut into ½-inch cubes
- 2 tablespoon cooking fat
- 2 tablespoon orange juice
- 1 ½ tablespoon walnut or macadamia oil
- 1 ½ teaspoon lemon juice
- ½ cup chopped walnuts
- About 8 cups lightly packed aragula
- ½ cup blueberries or raspberries
Instructions
- Preheat your oven to 450 F.
- Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.2 tablespoon cooking fat, 5 cups pumpkin or butternut squash
- Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
- Let stand the pumpkin or squash at room temperature to cool.
- Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl, add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.2 tablespoon orange juice, 1 ½ tablespoon walnut or macadamia oil, 1 ½ teaspoon lemon juice, ½ cup chopped walnuts, About 8 cups lightly packed aragula
- Add the roasted pumpkin and berries and toss gently.½ cup blueberries or raspberries
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