Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Roasted pumpkin salad is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Roasted pumpkin salad is something which I’ve loved my entire life.

Today's deliciousness -> This Roast Pumpkin, Spinach and Feta Salad that I've never made for them. This is a really terrific combination of flavours, and I think of this as quite a classic salad. A few of you were curious about what I made with the lovely sunset-shaded pumpkin I found nestled at the bottom of my last produce pick-up.

To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted pumpkin salad using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted pumpkin salad:

1. Take 300 grams pumpkin (roasted and diced)
2. Prepare 100 grams chickpeas (cooked and drained)
3. Prepare 100 grams cherry tomatoes (halved)
4. Take 100 grams cucumber (de-seeded and diced)
5. Get 100 grams red cabbage (diced)
6. Take 50 grams iceberg lettuce (cut)
7. Make ready 1 handful herbs (sweet basil, coriander, mint)
8. Prepare Vinaigrette
9. Prepare 30 ml vinegar (balsamic or other local variety will work well)
10. Prepare 90 ml olive oil
11. Take to taste Salt and pepper

Well, roasting a pumpkin is no different! Pumpkin is just another type of squash. You can cut the roasted pumpkin into cubes and toss them into a salad, or use them in a curry, soup, or stir-fry. This quick and easy warm salad recipe with roasted vegetables makes for a quick and easy healthy recipe.

Instructions to make Roasted pumpkin salad:

1. Peel and cut pumpkin into bite size cubes.
2. Drizzle with olive oil, and lightly season with salt and pepper.
3. Roast in the oven for 12 minutes at 220° C
4. Place lettuce in the bottom of the bowl and top with local herbs
5. In a mixing bowl, mix pumpkin, chick peas, tomatoes, red cabbage, cucumber and toss together.
6. Top lettuce and herbs with pumpkin and chickpea mixture
7. Drizzle with vinaigrette. Serve with flat bread and top with smoked tofu

Warm Roast Pumpkin & Beetroot Salad Recipe. Roasted beetroot and pumpkin add a delicious touch of sweetness to this salad, making it ideal to share with friends. To make the roasted pumpkin salad, I needed one quarter of the pumpkin I've roasted. My pumpkin was relatively large, if your pumpkin or squash is smaller you might need half of it. This Roasted Pumpkin Salad is easy to make, delicious, and healthy.

So that is going to wrap this up with this exceptional food roasted pumpkin salad recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to roasted pumpkin salad cooking. Go on get cooking!