Who's up for a roasted pumpkin salad for lunch? You can eat this one hot or cold. Delicious either way. Though pumpkin might be an autumn veggie, we have them here all year round. And I love them. especially when roasted.
Are you a pumpkin lover too? If you are then you surely have to try this recipe. Though I couldn't find a pomegranate on the market this time, I would make a lovely addition to this salad.
Ingredients (serves 3)
For the roasted pumpkin and chickpeas
2.5 cups pumpkin, cubed
1.5 cup cooked chickpeas
1/2 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp dried oregano
Sea salt and pepper to taste
For the salad
3-5 cups salad greens of your choice
1/2 cup spring onion, finely chopped
For the dressing
1 tbsp apple cider vinegar
1/2 lime, juice only
1/2 tbsp maple syrup or honey for non-vegans
1/2 tbsp mustard
1.5 tbsp extra virgin olive oil
Sea salt and pepper to taste
Directions
- Preheat the oven to 200C or 400F.
- Add pumpkin, chickpeas, and herbs to a baking sheet. Drizzle with cooking oil and toss to coat. Roast for 20-30 minutes.
- Meanwhile, combine all dressing ingredients in a bowl, except the oil. Mix well and slowly add the oil while mixing to incorporate. Set aside.
- When the pumpkin is soft, add salad greens to a plate or bowl. Top with roasted veggies and spring onions. Drizzle with dressing and serve.
Enjoy the rest of this beautiful day! We are eating out tonight with some good friends ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1