The other day while I was enjoying the caramelized pumpkin and gorgonzola salad I was thinking about other ways to use roast pumpkin in salads. This simplest way to use pumpkin or other winter squash in salads is to cut it into bite sized pieces and roast it until it is tender and caramelizing a bit and I figured that I would do it that way next. I was then thinking about how well pumpkin works in both sweet and savoury combinations and in particular I was going to try spiking the roast pumpkin with a hint of cinnamon for use in a savoury salad. The cinnamon made me think about the holidays and then I thought about adding dried cranberries and toasted pecans or walnuts but I remembered about pepitas, or hulled pumpkin seeds, at the last minute and they felt like a more appropriate nut or seed to go in the salad. I finished the salad off with a sweet and tangy balsamic vinaigrette and some salty feta.
Festive Roast Pumpkin Salad
- 2 cups pumpkin or butternut squash (seeded, peeled and cut into bite sized pieces)
- 1 tablespoon oil
- 1/4 teaspoon cinnamon
- salt and pepper to taste
- 4 cups salad greens such as baby arugula or baby spincah
- 1/4 cup pepitas (toasted)
- 1/4 cup dried cranberries
- 1/4 cup feta crumbled
- 1 tablespoon sage (julienned)
- 1/4 cup maple balsamic vinaigrette (replace the honey with maple syrup)
- Toss the pumpkin in the oil, cinnamon, salt and pepper.
- Place the pumpkin on a baking sheet in a single layer and roast in a preheated 375F/190C oven until tender, about 20-30 minutes, turning once in the middle.
- Toss the salad greens, roast pumpkin, pepitas, cranberries, feta, sage and vinaigrette and enjoy.