Healthy Roasted Pumpkin Salad

A simple healthy salad made with spiced roasted pumpkin, chopped green beans, pomegranate and salad greens. Drizzled with quality balsamic.

Course Main Dish, Side Dish

Cuisine gluten-free, vegan, vegetarian

Prep Time 15

Cook Time 30

Total Time 1 30

Servings people

Calories 380kcal

1 small cooking pumpkin (550g) or red kuri squash, kabocha squash, or butternut squash
2 tbsp neutral oil
1 tsp pumpkin pie spice (or quatre épices)
1/2 tsp cardamom
2 cloves garlic finely chopped
pinch sea salt
5 oz baby greens (140 g) i.e. baby spinach, kale or lambs lettuce
1/2 cup green beans chopped
1/4 cup pomegranate seeds
1 avocado cut into cubes
1/4 cup hazelnuts
4 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp pepper

Preheat oven to 400F/200C. Chop cooking pumpkin into bite sized pieces. (If using butternut squash, peel skin). In a small bowl add neutral oil, pumpkin pie spice, cardamom, garlic and sea salt. Whisk to combine. Drizzle mixture over pumpkin in a large mixing bowl, and toss to combine.
Line a baking tray with parchment paper and transfer pumpkin to tray. Spread pumpkin out so its not crowded (you might need two trays for this). Bake for 25 minutes, or until golden and cooked through. (Flip pumpkin pieces with spatula halfway through to ensure all sides are evenly roasted).
While you're waiting for the pumpkin to cook finely chop parsley and place to the side. Toast hazelnuts by chopping and adding to a skillet, bring to medium-high heat and toast, stirring often, until browned and aromatic.
In a large mixing bowl add roasted pumpkin, salad greens, chopped green beans, pomegranate seeds, and avocado. Drizzle with quality balsamic and olive oil. Season with salt and pepper and toss gently to combine. Sprinkle salad with toasted hazelnuts and serve.

If you have leftover spiced pumpkin, try my Roasted Pumpkin with Toasted Hazelnut and Hummus recipe.

Dress salad just before serving, unless using a heartier green like kale.