Pumpkin Salad

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Author: Hello Ani

If you are a lover of pumpkins, then You will love this roasted pumpkin salad. Made with healthy and good-for-you ingredients such as Kale, roasted beets, Kuri pumpkin, shallots, garlic, and cranberries. I show you how to make sweet and spicy pecan nuts for some added crunch, and how to make a mustard maple vinaigrette to go with this amazing salad. Perfect for your Autumn, or Thanksgiving table. Makes also a great lunch for the next day!

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Ingredients

Vegetables:

½ Kuri squash pumpkin (cut into big chunks)
2 red beets, cut into quarters
1 shallot, cut into quarters (or ½ of a small red onion)
3 garlic cloves (or as much as you like)
a few twigs of fresh herbs like rosemary, thyme, and oregano
season with salt, pepper, and drizzle olive oil
1 small bunch Kale
¼ cup dried cranberries

Sweet & Spicy Pecans"

1 cup pecan nuts
2 tablespoon brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon smoked paprika
⅛ teaspoon cayenne chili powder
½ tablespoon garlic powder
¼ teaspoon sea salt
a little pinch of black pepper

Mustard Maple Vinaigrette

¼ cup neutral vegetable oil (sunflower, grapeseed, or avocado oil are great)
1 teaspoon grainy dijon mustard
1 teaspoon yellow french mustard
¼ teaspoon salt
⅛ teaspoon pepper
1 lime, juiced
3 roasted garlic cloves, mashed
2 tablespoon maple syrup

Instructions

Preheat oven to 350 °F (180 °C)
Roasted Vegetables
1. Cut the pumpkin in half. Reserve the other half for some pumpkin soup, or a pumpkin breakfast hash. Scoop out the seeds and membranes. Then peel the pumpkin. This goes well with a vegetable peeler.
2. Cut into wedges, and then into big chunks. Add them to a baking sheet.
3. Cut the beets and the shallots into quarters. Add them to the baking sheet with the pumpkin. Add garlic cloves to it (as much as you like). Roasted garlic is mild and sweet in flavor). Season with sea salt & pepper. Drizzle generously with olive oil. Then top with fresh herbs, or ¼ teaspoon each of dried herbs. Bake for about 40 minutes, until the veggies are softened and caramelized.
Toasted Sweet & Spicy Pecans
Add pecan nuts to a small baking sheet. It can also be done on a stovetop with a skillet. If toasting the pecans on the stove - work quickly, just as the sugar melts with the pecans, stirring continuously. Mix the sugar and the spices together. Then spread over the pecans. Bake for 3 to 5 minutes. Keep an eye on them, so they don't burn! Quickly move them to a plate to cool down.
Mustard Maple Vinaigrette:
In a small bowl whisk together the oil, mustard, salt, pepper, and roasted garlic. Squeeze in fresh lime juice. Stir, and drizzle in the maple syrup.
Assemble the Salad:
To a serving bowl add your (washed and torn into small pieces) kale. I like to sprinkle a little bit of sea salt on top, and then massage it gently into the kale, so the leaves will soften up. Then top with all your roasted vegetables. Add the dried cranberries, and the pecan nuts. Drizzle the dressing over and mix the salad well together. Enjoy!

Video

Nutrition

COURSE: Salad

CUISINE: American

KEYWORD: Fall Harvest Salad, Pumpkin Salad, Roasted vegetable salad

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