Best Roasted Pumpkin Salad Recipes

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Steps:

• Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

ROASTED ACORN SQUASH AND PORTOBELLO MUSHROOM SALAD WITH RADICCHIO, APPLES AND PUMPKIN SEEDS

Steps:

• Preheat the oven to 375 degrees F.
• Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use.
• Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy.
• To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up. Place a squash ring on a serving plate. Place a handful of the salad inside the ring. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad. Drizzle with pumpkin seed oil.

ROASTED BRUSSELS SPROUTS SALAD WITH MAPLE BUTTERNUT SQUASH, PUMPKIN SEEDS, AND CRANBERRIES

Steps:

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ROASTED FALL VEGETABLE SALAD WITH PUMPKIN, GOLDEN BEETS, TURNIPS, AND APPLES

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
• In a large bowl, combine pumpkin, red onion, apple, turnips, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
• Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
• Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD

Steps:

• Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
• While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
• Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
• Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
• Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
• Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

BETTY'S MOROCCAN ROASTED PUMPKIN & COUSCOUS SALAD

Steps:

• 1. Heat oven to 440oF/220C and line a baking tray with baking paper.
• 2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
• 3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
• 4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
• 5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
• 6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

ROASTED PUMPKIN SALAD

Steps:

• For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
• For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
• For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
• For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.

ROASTED BEET SALAD WITH PUMPKIN SEEDS

Steps:

• Preheat oven to 450.
• Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
• Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
• Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
• If making in advance, bring to room temperature before serving.

MAPLE ROASTED PUMPKIN SALAD

Steps:

• Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
• On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
• Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
• Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
• Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

ROASTED PUMPKIN & FENNEL SALAD WITH GOAT CHEESE & MAPLE

Steps:

• VINAIGRETTE:.
• Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
• SALAD:.
• Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
• Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
• Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
• Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
• TOASTED PUMPKIN SEEDS:.
• Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
• Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
• Let cool, then eat like a sunflower seed, or whole.
• VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.

ROASTED PUMPKIN, FETA AND QUINOA SALAD

Steps:

• Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil.
• Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed, then set aside.
• Preheat oven to 220°C (425°F).
• Place the pumpkin and half the oil on a baking tray and toss to coat.
• Roast for 10 minutes then add the onion and roast for a further 10-15 minutes or until pumpkin is tender.
• Mix together the vinegar, sugar, coriander, chickpeas and quinoa.
• Top with pumpkin, onion and feta and serve.

MUSTARD GREENS SALAD WITH ROASTED CHEESE PUMPKIN AND GOAT CHEESE

Steps:

• Preheat oven to 300 degrees. Place nuts on a baking sheet, and bake until crisp and fragrant, about 5 minutes. Remove from oven, and set aside.
• Increase oven temperature to 450 degrees. In a medium-size mixing bowl, combine pumpkin wedges, olive oil and salt and pepper to taste. Toss pumpkin to coat well. Place a heavy ovenproof skillet over medium-high heat for 2 minutes. Add pumpkin, and saute until browned on the edges, 6 to 8 minutes. Transfer pan to oven, and roast until tender but not falling apart, about 6 minutes. Remove from oven and allow to cool.
• Place mustard greens in a large mixing bowl. Over the greens, sprinkle the walnut oil, vinegar and salt to taste. Toss well, and adjust seasoning if necessary.
• To serve, place a handful of greens on each of 4 plates. On each plate arrange 2 slices of pumpkin partly on the greens, a large spoonful of goat cheese beside the greens and a sprinkling of toasted walnuts over the entire salad.

ROASTED PUMPKIN AND PASTA SALAD

Steps:

• Place pumpkin pieces onto an oven tray.Drizzle lightly with olive oil and cook in oven 20 minutes.
• Add tomatoes and capsicum and cook for a further 10 minutes.
• Meanwhile cook pasta in boiling salted water until tender then drain.
• Blanch snow peas and carrot. Add all vegetables and corriandeer to cooked pasta.
• Add sauce, dressing and salt and peeper combine well and serve.

OVEN ROASTED PUMPKIN SALAD WITH CITRUS DRESSING

Steps:

• Preheat oven to 220 degrees C.
• Combine pumpkin, oil, salt and pepper and place on baking tray.
• Roast for 25-30 minutes until tender.
• Remove from oven, place in bowl and allow to cool slightly.
• Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
• Combine all the dressing ingredients, except the herbs.
• Add the dressing, herbs and rocket to the pumpkin and toss well.
• Place in the serving bowl or on individual dishes.
• Garnish with the cucumber ribbons and cashew nuts.
• Serve warm or cold.