Who says you can only eat salads in summer? This Autumn Salad with Roasted Pumpkin makes a great dish in the fall. You can have it for lunch or dinner, it’s satisfying enough because of the oven baked pumpkin. On this page I’m telling you all about this Autumn Salad with Roasted Pumpkin.
Autumn Salads
I have to say that I mostly eat salads in summer. When it’s warm, it’s nice to have a fresh salad. Like a salad with water melon and feta cheese or, also a great combination, a strawberry salad.
But you can eat salads all year round. You just switch the ingredients for fruits or vegetables that you can find in autumn, winter or spring.
I once made an autumn salad with nectarines and blue cheese for example.
One of my favorite autumn ingredients is pumpkin. I love the soft texture and the sweet flavor.
Click here for 10 vegetarian and vegan pumpkin recipes.
How to roast pumpkin in the oven
Did you know that it’s super easy to roast pumpkin in the oven? You don’t even have to peel them. Which I think is a great benefit. I remember how I used to struggle to cut off the hard peel of pumpkins. I even stopped using pumpkin in recipes for a while, because I didn’t want to cut and peel it.
But I learned that if you buy an organic pumpkin, you can just leave the peel on. And if you roast pumpkin in the oven, the peel will soften.
All you have to do is remove the hard top and button of the pumpkin, cut the pumpkin in half, and cut each half in slices. Use a small knife or spoon to scoop out the seeds.
If you roast the pumpkin in a preheated oven for about 25 minutes, it’ll be soft and slightly caramelized. Roasting the pumpkin will increase the sweet taste even more.
Recipe Autumn Salad with Roasted Pumpkin
Ingredients (serves 4):
- 1 small organic pumpkin
- 150 grams lettuce of your choice
- 2 apples
- 250 grams cucumber salad
- 100 grams dried cranberries
- 100 grams unsalted pecans
- Olive oil
Preheat the oven to 220C. Cut the hard top and bottom of the pumpkin. Cut the pumpkin in half, no need to peel it. Cut both halves in slices. Remove the seeds with a spoon or small knife. Spread the pumpkin slices on a baking sheet with aluminium foil and drizzle with olive oil. Roast the pumpkin for about 20 minutes until golden brown.
Thinly slice the apples.
Put the lettuce on a large plate or board and top with the roasted pumpkin, thinly sliced apple, cucumber salad, dried cranberries and pecans.
You might also like my recipe for pumpkin quesadillas
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