Thankful & Grateful Today And Everyday! Happy Thanksgiving!
Fall is the perfect time to embrace versatile flavours of Pumpkins, and weather these are cooked, roasted or baked, they makeup for numerous experiments in our kitchens. With the temperatures now cooler, cozy and warm meals tend to be on top of our meal prep.Last week this wonderful Roasted Pumpkin salad was the highlight in my kitchen.
Now wouldn’t you agree that roasting vegetables, elevates flavours to another level?
It is one of my favorite ways of cooking vegetables.I love using flavoured oils like Avocado Oil, sesame oil and Olive oil ofcourse, to flavour the vegetables. As a matter of fact October saw a lot of roasted vegetables on our plates right from Asparagus,Cauliflowers,Sweet potatoes and Broccoli.I love the fact that one can lay out the vegetables on a tray with oil and seasoning and put them into an oven and land up with delicious flavors soon enough!
Well that’s exactly how this warm salad turned out! The roasting enhanced the earthy and sweet flavours of the Pumpkin and brought about beautiful caramelized notes that made it so worth it. Oh yes and if you love garlic like I do, then go ahead and toss in some peeled garlic pods into the baking tray and watch how they transform into mellow in taste and creamy in texture.
The pumpkins have been roasted on a baking tray at 374F for about 20 minutes and then broiled for about 5 minutes to bring on the slightly charred effect. I have used a simple balsamic vinegar, olive oil and dijon mustard for the dressing and garnished this with some cubed feta cheese, cranberries and toasted pumpkin seeds.
Usually served warm,this salad works well as a side too along with grilled chicken or meat.
Pumpkins are the star of October and work well for soups,dips and in baking too. Last year I managed to do a lot more with Pumpkins.
Say Yes to Pumpkins this October: Some Interesting health benefits of Pumpkin
- Pumpkins are low nutrient dense and low in calories.
- Loaded with immunity boosting vitamins
- High in Vitamin A
- Super food with loads of beta carotene
- High Glycemic index but a lower Glycemic load so eating a small portion will not cause blood sugar spikes.
- Rich in fibre.
Enough said about the goodness and benefits of Pumpkin! I do hope you enjoy this recipe creation!
Last year I managed to do a few interesting recipes using Pumpkins. You may like to take a look at these recipes here:
Pumpkin Goodness: Recipes That Go Beyond Pie:
The Canadian Thanksgiving is right around the corner and it’s sure going to be a quieter one this year, with most of us celebrating just amongst the immediate family. That said, let’s count every blessing that has seen us through this tough year and hope and pray for courage and strength to keep us going through these challenging times ahead.
Wishing my Canadian Family & Friends a Safe and Healthy Thanksgiving!
Roasted Pumpkin & Feta Salad
Ingredients:
- 250 grams Pumpkin (peeled,cubed & roasted)
- 2-3 garlic pods
- 2 tbsp Olive oil (for roasting)
- 1 tsp Olive oil (for dressing)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- salt and pepper to taste
Garnish: Handful of cranberries, feta cheese & roasted pumpkin seeds
Directions:
- Preheat the oven to 375 F.
- Lay the cubed pumpkin pieces & garlic in a single layer on a baking tray and drizzle with some olive oil.
- Bake for approximately 25 minutes and broil on hgh for 5 minutes.
- Mix the balsamic vinegar, olive oil and dijon mustard and add the salt and pepper.
- Drizzle over the roasted pumpkin
- Garnish with cranberries, feta cheese and roasted pumpkin seeds.
- Serve warm
Cookingwithshy 
looks and sounds delicious!!
Yes thanks it was super yumm:))
Roasting vegies are the best method of cooking – brings out the natural sugars. Love the ingredients of pumpkin, cranberries, feta and pumpkin seeds – dressing sounds delicious too!
Hey Yes Judi…totally agree about roasting veggies. Thanks..yes the salad turned out delicious:))
This looks so good – perfect for Autumn – and such interesting nutritional information, too!
Emma. 🙂
Thanks Emma…Im glad you liked this salad..yes indeed lovely fall flavours in here..thanks for stopping by!
I agree – great Autumn dish!
Yes absolutely all the fall flavours in this roasted salad!
Looks like a delicious salad–perfect for fall! 🙂
Yes absolutely all the fall flavours and colours in here…thank you:))
Looks so tasty
Thanks yes it turned out really well!
Looks delicious, great flavour combo. Love your photos as well. Just want to curl up with some of that roasted pumpkin right now!
Thanks Laura…yes indeed the roasted pumpkin salad turned out delicious and flavourful.
I haven’t thought for using pumpkin and feta together. It sounds delicious!
Thanks Nancy! Yes it works as a great salad or even a side!
I love the flavour combination here!! The feta cheese with the roasted pumpkin along with the hit from the balsamic is delicious.
Thanks Sharon! Yes the salad turned out delicious!
I agree, roasted vegetables of any kind are the best. Thank you for sharing this timely and seasonal dish on Fiesta Friday.
Very welcome!!! Love posting on Fiesta Friday!
I love all the ingredients in this and their flavor combination. Perfect for fall and definitely on my To Make list! Thanks for sharing!
Thanks so much Lisa! Do go ahead and make it…it has some wonderful flavors indeed;))
I love all the ingredients in this recipe and the flavor combination. I’m definitely putting this on my To Make list!
Shy, your combination of roasted pumpkin along with cranberries, feta cheese and the pumpkin seeds seeds sounds great. It has sweet, tart and salty flavors which must go so well together.
Yes absolutely Karen..we love this salad and I make this often:))
This is delicious! So simple, healthy and full of fall flavour. Great recipe 🙂
Thanks Sabrina…yes simple and easy recipe and the roasted pumpkin elevated the flavors;))
It looks genuinely delicious!
Yes indeed it was delicious!