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:
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
- 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
- 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