Fall season is pumpkin season. Every year I look forward to cooking everything pumpkin, from soup over roasted pumpkin to my homemade pumpkin spice latte.
This past weekend we met some friends to have a pumpkin dinner. At first we thought having a starter, main course and dessert all made with pumpkin might be a bit overkill, but it really was not. Pumpkin is just so versatile and you can create so many different dishes with it.
As a starter I made a roasted pumpkin salad and we enjoyed it so much, I simply need to share this quick and easy recipe with you!
So here is what you need for 4 servings:
500g pumpkin of your choiceAnd here is how you prepare the roasted pumpkin salad:
1 teaspoon rosemary (fresh or dried)
1 tablespoon olive oil
2 tablespoons honey
4 hand full of mixed salad greens
200g cherry tomatoes
5 green onions
juice from one lemon
2 tablespoons olive oil
3 tablespoons mixed seeds (sunflower, pumpkin, pine nuts)
1 teaspoon coconut oil
- Preheat oven to 180°C. Deseed, peel and cut pumpkin into 2cm thick pieces. Line a baking tray with baking paper. Place pumpkin in a single layer on tray. Drizzle olive oil over pumpkin. Season with rosemary, salt and pepper. Roast pumpkin for 10 minutes. Drizzle honey over the pumpkin pieces and bake for an additional 10 minutes. Set aside to cool to room temperature.
- Wash salad, tear into bite-sized pieces. Cut tomatoes into half and slice green onions. Combine everything in a large bowl, drizzle with lemon juice and olive oil, season with salt and pepper and toss to combine. Add pumpkin on top.
- Heat coconut oil in a skillet and roast seeds until lightly browned. Let cool and sprinkle roasted seeds over salad.
That is it, quick, easy and so tasty. I hope you enjoyed this foodie post and let me know if you'd like to see the pumpkin pie I made as dessert ;) Which is your favorite pumpkin recipe? I am always on the lookout for new inspiration.