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
ingredients
- 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)
directions
- 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.
Michele @ Healthy Cultivations says
November 19, 2010 at 1:24 amThis roasted pumpkin looks really good. I'm always seeking a new way to use pumpkin, and this fits the bill. Thanks.
lakeviewer says
November 19, 2010 at 2:08 amPerfect!
Claudia says
November 19, 2010 at 2:18 amMmmm … the cinnamon – thinking pumpkin pie salad – but then got to the feta and sage .. which certainly makes it wonderfully savory.
Shivani says
November 19, 2010 at 2:30 amSimple and colorful, i like to play with pumpkin, mostly i use them in soups and rissotto, will try this salad.
http://subhiksa.blogspot.com/
vanillasugar says
November 19, 2010 at 2:39 amnever would have thought to use actual pumpkin in a salad. leave it to you to make it happen perfectly. thanks kevin.
Chef Fresco says
November 19, 2010 at 3:40 amPerfect fall salad kevin, looks delicious!
jose manuel says
November 19, 2010 at 7:13 amTotalmente deliciosa la ensalada.
Saludos
Rosa's Yummy Yums says
November 19, 2010 at 7:39 amA splendid salad! Delightful.
Cheers,
Rosa
Ana Powell says
November 19, 2010 at 9:59 amMy type of salad.
Great combination of ingredients and very colourful.
Have a great weekend ♥
Anonymous says
November 19, 2010 at 10:19 amWhat a super sounding salad – perfect for our hot summer.
🙂 Mandy
screwdestiny says
November 19, 2010 at 10:27 amWhat a great use for actual pumpkin! You come up with the best dishes. It's too bad I just turned my pumpkins into puree, but I suppose I could always get more.
Joanne says
November 19, 2010 at 11:21 amI made a roasted pumpkin salad not too long ago and loved it! your mix-ins sound so much fun!
Lauren says
November 19, 2010 at 4:27 pmYay for another pumpkin recipe! This salad sounds and looks great, Kevin. I will have to make it sometime soon.
Chef E says
November 19, 2010 at 8:06 pmBeautiful salad Kevin! I like the idea of this added texture and flavor, and will have to make it!
mirtilla says
November 20, 2010 at 1:38 amhave a good weekend…
Kathryn says
November 22, 2010 at 8:59 amyum yum yum
hanna says
November 29, 2010 at 4:08 pmHello Kevin and thank you for this recipe and your lovely blog!
I tried this one out and posted it in my blog in finnish. It also includes some praises about the food you make, but I bet you don't understand a word 😛
Anyway, love your blog, keep up the good work!