This tasty and vibrant pumpkin salad is simple to make with beautiful, fresh ingredients. It is everything you’d want in a healthy salad. With such an amazing flavour burst, this vegetarian salad is great as a side dish served with your favourite falafels. If you’re not vegetarian, it’s also delicious when served with a protein such as fish. But you can also enjoy this earthy, fresh salad as a whole meal on its own. It’s not only perfect to take to work for lunch, but it’s a great salad to make ahead of time, and take to your next BBQ or party. I usually double the ingredients if I take this with me to a party for sharing.
While this salad sounds unusual, the flavours really work well together. The combination of crispy, roasted pumpkin and salty feta just works. Accompanied with peppery rocket and roasted capsicum, this salad recipe is simply delightful. And the added kick of drizzled balsamic glaze just tops it off to be the perfect salad in wintertime or on hot summer days.
Nobody wants to spend hours in the kitchen, tackling a complicated recipe. That’s why we go out for dinner right? This recipe is so simple and easy, and you only need 6 ingredients (and a little bit of oil spray).
If you’re taking this salad to a party or to work, you can make it ahead of time. I usually prep the day before and store it in the fridge. But be sure to hold off on the balsamic glaze and add it just before you serve.
Last but not least, this roasted pumpkin salad is really healthy (especially if you opt for low salt options). And it’s so adaptable. You can swap any ingredients with ones that you love. For example, you could swap the feta for goats cheese, or the lentils for slithered almonds. I often add beetroot to my pumpkin salad instead of roasted capsicum, and I swap lentils with quinoa.
Choosing the right pumpkin is so important when it is the staple ingredient for the salad. Look for a pumpkin that is really golden, and not pale in colour. I usually go for a butternut pumpkin or a kent pumpkin that is halved, so that I can see the colour.
Remember that you can always add as many vegetables that you’d like, and you can swap the ingredients if something works better for you.
Finally, it’s really important that you don’t overcook the pumpkin. Nobody likes soggy pumpkin. If you’d prefer something firmer, sweet potato is a good alternative. But if you’re cooking pumpkin, aim to have crispy edges with a slightly firm centre. And there you have it. The most beautiful, easy, adaptable salad around. Enjoy!
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