Balsamic Roasted Pumpkin Salad
This hearty pumpkin salad is scattered with pomegranate and drizzled with a balsamic glaze. The balance of sweet and sour makes the perfect combination.
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With vibrant colours, fresh, seasonal ingredients, and a beautiful balance of flavours, this pumpkin salad is sure to become a favourite lunch or light dinner.
It’s perfect for a light meal on a mild autumn day and makes a stunning side dish for a larger dinner spread at any time of year.
This salad can be served warm or cold, so it’s a versatile accompaniment for a variety of meals.
Which pumpkins are suitable for eating?
Technically, all pumpkins are edible but you’ll find that some are better for this pumpkin salad recipe than others.
Large, carving pumpkins tend to be stringier than pumpkins specifically for eating, while the eating pumpkins will have a more pleasant texture, and a sweeter flavour. Smaller pumpkins also tend to have more flesh and fewer seeds.
Using up the scooped out flesh and seeds of carved pumpkins is a great way to reduce food waste while enjoying Halloween activities, and in most pumpkin recipes the flavour and texture is well compensated for by the rest of the dish.
However, this recipe uses whole pumpkin slices – including the skin, which softens beautifully when roasted – and really lets the pumpkin’s natural flavour shine.
How to use pumpkin seeds
Clean your seeds under cold, running water to remove any pumpkin pulp, and dry them well. You can then either store them for planting in spring (careful not to plant too many, they can grow very well!), or prepare them for eating.
Toast your leftover pumpkin seeds in a hot pan for a few minutes, seasoning them in your favourite flavours if you like. The toasted seeds make a delicious and nutritious snack, or they can be used to add a satisfying crunch to a variety of vegan recipes.
Total Time: 45 minutes
Servings: 4
Rating:
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 small eating pumpkin, deseeded and sliced
- 0.25 0.25 tbsp extra virgin olive oil
- 0.5 0.5 tbsp balsamic vinegar
- 0.5 0.5 sprigs fresh rosemary
- 0.125 0.125 large red cabbage, shredded
- 0.75 0.75 tbsp red wine vinegar
- 0.5 0.5 red onions, peeled and cut into wedges
- 1.5 1.5 cloves garlic, squashed with the back of a knife
- 50 50 g kale, washed and sliced
- 7.5 7.5 g pumpkin seeds
- 6.25 6.25 g pine nuts
- 0.25 0.25 pomegranate, seeds only
- balsamic glaze, for drizzling
- sea salt and black pepper, to taste
Method
- Preheat the oven to 180°C/350°F/Gas 4. Arrange the pumpkin slices in a baking tin and drizzle with the oil and vinegar. Scatter over the rosemary and season well. Bake for 20 minutes.
- Place the shredded cabbage in a non- metallic bowl and sprinkle generously with salt. Mix in the red wine vinegar and leave to marinate.
- After the squash has been cooking for 20 minutes, remove from the oven and turn the slices over. Add the onion wedges and garlic cloves to the tin and bake for a further 15 minutes.
- Place the kale in a colander and sprinkle over a pinch of salt. Pour a kettle full of boiling water over the kale to wilt it. Drain on kitchen towel until ready to use.
- Remove the cooked squash and onions from the oven and leave for cool for a few minutes. Add the cabbage and kale to a serving bowl and top with the squash, garlic and onions. Scatter over the pumpkin seeds, pine nuts and pomegranate. Drizzle with any leftover roasting juices and finish with balsamic glaze. Serve warm or cold.
Nutritional information per serving (306g): Calories 227, Fat 14g, Saturates 1.7g, Sugars 11g, Salt 0.08g
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