Roast Pumpkin and Pecan Salad
A delicious and healthy salad with roasted pumpkin, pecans, and a flavorful dressing.
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.