A roasted pumpkin salad is a definite go-to for a healthy meal. This is because the salad is composed of healthy ingredients. For instance, pumpkin helps reduce the risks of chronic diseases and also boosts your immunity. Moreover, it enables you to get more youthful skin. The sweetness from the pumpkin is what makes this salad special. The mixture of different flavours enhances the taste of the pumpkin and makes this salad irresistible.
Besides, this salad makes for a great starter as it is easy to prepare and quick to make. It’s also perfect for high tea gatherings.
Ingredients:
Baked Pumpkin
- 800 g of Mantua pumpkin, or butternut squash
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of salt or to taste
- Nutmeg
- 1 teaspoon black pepper or to taste
Salad
- 100 g of rocket
- ⅓ cup of shaved Parmigiano Reggiano
- 2 tablespoons of black olives that are pitted
- 2 tablespoons of pine nuts that are toasted
Vinaigrette
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- 2 tablespoons of apple cider vinegar
- Zest of ½ an organic lemon, grated
- 1 teaspoon of salt or to taste
- 1 teaspoon of black pepper or to taste
Instructions:
- Heat the oven to 220°C (430°F) before you begin preparing the ingredients.
- Wash the pumpkin as we’re not going to peel it as both the Mantuan pumpkin and butternut squash have very thin peel which we can eat. If your pumpkin has a thicker skin or you are not comfortable with the idea of eating it, just remove the skin.
- Slice the pumpkin into 1 inch thick slices and place them onto a baking sheet covered with parchment paper.
- In a bowl combine the extra virgin oil with salt, a few rounds of freshly ground black pepper and a generous pinch of grated nutmeg, then brush the pumpkin slices with olive oil.
- Bake for about 35 to 40 minutes, checking them halfway through cooking. Remove the pumpkin from the oven when it is soft enough to be easily cut with a fork and golden on the surface, almost browned on the edges.
- Meanwhile prepare the salad dressing, combine the extra virgin olive oil with the balsamic vinegar and the apple cider vinegar. Add the grated lemon zest, then salt and black pepper to taste.
- Place the warm pumpkin in a tray, then add the black olives, shaved Parmigiano and toasted pine nuts.
- Dress with the vinaigrette and serve immediately.
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