Roasted Pumpkin Salad with Balsamic Vinaigrette
Servings: 8 (as a side)
Calories: 153kcal
Ingredients
- 1 small to medium sugar pie pumpkin or other winter squash (no bigger than 3 pounds) (see Note 1)
- 2 teaspoons pure maple syrup
- Extra virgin olive oil
- ½ teaspoon ground cinnamon
- Kosher salt and freshly cracked black pepper
- 1 (15-ounce/425g) can of chickpeas (optional, for protein)
- Sweet Pumpkin Crunch (see 2nd recipe card)
- Blender Balsamic Vinaigrette (see 3rd recipe card; see Note 2 for quicker alternative)
- 1 medium fennel bulb, shaved with a mandoline or very thinly sliced
- 1 cup (16g) parsley leaves and tender stems, roughly chopped
- 1 small handful fresh mint leaves, torn (optional; can use fennel fronds instead)
- 5 to 7 ounces (150 to 200g) arugula or watercress (see Note 3 for alternatives)
- 2 ounces (56g) vegan feta, crumbled (optional for a creamy, salty flavor)
Instructions
- Preheat the oven to 425ºF/220ºC and arrange a rack in the bottom of the oven and in the top third.
- Rinse and dry the pumpkin. Microwave the whole pumpkin for 60 to 90 seconds to make it easier to slice. Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.
- Using your sharpest large knife, carefully slice the pumpkin in half lengthwise (use a back-and-forth motion, like a saw). Use a spoon to scoop out the seeds and sticky pulp. You can save the seeds to roast later.
- Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin. Or, roast the pumpkin with the skin on and remove it after roasting. Cut each half into wedges, ½” thick (1.25 cm).
- In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil (I use 2 TBSP oil for 2 lbs/900g of peeled & sliced pumpkin). Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1 ½ tsp for 2 lbs/900g of peeled & sliced pumpkin). Divide pumpkin evenly across the sheet pans. Keep the bowl for the next step.
- If adding the chickpeas, drain and rinse them. Transfer them to a dish towel and gently rub to remove water, drying well. Add them to the large bowl and drizzle with a generous 2 teaspoons of olive oil, and season with ½ teaspoon kosher salt and pepper to taste. Scatter chickpeas across empty spaces on the sheet pans.
- Roast in the oven for 15 minutes. Flip the pumpkin and roast for 12 to 15 minutes, until the pumpkin is browned in spots and fork-tender.
- Meanwhile, make the Sweet Pumpkin Crunch (see recipe card #2 below). Then make the Creamy Balsamic Vinaigrette (see recipe card #3 below). Finally, slice the fennel, and chop the parsley/mint/fennel fronds.
- Assemble the salad. Add the salad greens and chopped parsley/mint/fennel fronds to a large bowl. Season with a generous pinch of salt and several cracks of pepper. Add enough Balsamic Vinaigrette to lightly coat the greens, about 1 tablespoon per ounce of greens used (5 to 7 tablespoons).Add the roasted pumpkin (and chickpeas), several handfuls of Sweet Pumpkin Crunch, and sliced fennel. Toss with tongs to combine. Crumble the vegan feta on top, if using.Spoon a bit more Balsamic Vinaigrette on top, as needed.
Video
Notes
- You can use any type of pumpkin or winter squash. Personally, I prefer kabocha squash, acorn squash, or butternut, as they have a bit more flavor than pie pumpkins. If your squash is bigger than 3 pounds, don’t use more than 2 pounds of the peeled flesh because you won’t have enough space on two sheet pans.
- In a rush? Skip the vinaigrette. Season the salad greens and herbs fairly generously with salt and pepper and toss with your hands. Drizzle the salad greens with your best extra virgin olive oil and aged balsamic vinegar (about a 2:1 ratio).
- If you prefer a milder, more neutral salad base, use greens like mesclun, mixed spring greens, baby kale, or even a mix of those with chopped romaine.