Pumpkin Salad
Pumpkin Salad highlights the versatility of pumpkin but also makes for a cohesive, comforting dish that's perfect for any autumn table.
Servings 6 people
Calories 175kcal
Cost $15
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
Nutrition
Calories: 175kcal | Carbohydrates: 11g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 2mg | Potassium: 413mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8257IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg