Name: Roast Pumpkin and Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 g pumpkin (peeled, deseeded and cubed); 2 tbsp olive oil; 100 g pecan halves; 150 g mixed salad greens; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp maple syrup; 1 tsp Dijon mustard; 0 Salt and pepper (to taste)

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Roast Pumpkin and Pecan Salad

A delicious and healthy salad with roasted pumpkin, pecans, and a flavorful dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch, Salad

Servings 4 people

Calories 350 kcal

Equipment

1 Baking Sheet
1 Large Bowl

Ingredients

Salad

500 g pumpkin peeled, deseeded and cubed
2 tbsp olive oil
100 g pecan halves
150 g mixed salad greens

Dressing

3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste

Instructions

Preheat oven to 200°C (400°F). Toss pumpkin with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While the pumpkin is roasting, toast the pecan halves in a dry pan over medium heat for 5-7 minutes, until fragrant and lightly browned. Watch carefully to prevent burning.
In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine mixed salad greens, roasted pumpkin, and toasted pecans. Drizzle with the dressing and toss gently to combine. Serve immediately.

Notes

For a vegan option, use maple syrup or agave nectar instead of honey in the dressing. You can also add other roasted vegetables like sweet potatoes or beets.