Roasted pumpkin salad

This roasted beetroot and pumpkin salad is made with lentils, feta, pumpkin seeds and a simple citrus dressing. It's a delicious hearty side salad that can be enjoyed warm or cold. Recipe is vegetarian, nut-free, and can be vegan.

Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it's simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.

This roasted chickpea and pumpkin salad is made with spinach, feta and a simple red wine dressing. Perfect as a side salad to any meal- easy nutritious and flavourful.

This roasted pumpkin and beetroot salad is a wholesome and delicious salad, topped with apple cider vinegar dressing and goats cheese.

40 Easy Pumpkin Recipes Full of Fall Flavor | Creamy goat cheese, a tangy apple cider dressing, and melt-in-your-mouth roasted pumpkin make this salad our seasonal MVP. #recipes #recipeideas #southernliving #pumpkinrecipes #pumpkinideas

Pumpkin Couscous Salad - sweet butternut squash salad with chargrilled capsicum, mint & couscous.

Indulge in the vibrant flavors of autumn with this enticing Roasted Pumpkin Salad. Tender roasted pumpkin chunks, creamy goat's cheese, juicy pomegranate arils, and honeyed walnuts come together in perfect harmony, creating a sensational medley of tastes and textures.

Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss…

Roast Pumpkin and Lentil Salad is a rich, nutritious, and healthy fall dish that can be served warm or cold. Plant-Based & Gluten-Free.

Easy, delicious and layers upon layers of flavour! This roasted pumpkin salad is a little sweet, tangy, savoury, crunchy and creamy all at the same time. The creamy, salty goats cheese is mild in flavour and compliments the sweetness of walnuts and roasted pumpkins perfectly. No boring salads here!