Description
A cozy and nutritious Warm Pumpkin and Pomegranate Salad, perfect for fall.
Ingredients
Scale
- 2 cups cubed pumpkin (fresh or canned)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, toss the cubed pumpkin with olive oil, salt, black pepper, cinnamon, and nutmeg until evenly coated.
- Spread the seasoned pumpkin on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the pumpkin is roasting, prepare the salad base. In a large bowl, combine the mixed greens, pomegranate seeds, feta cheese, and toasted walnuts.
- In a small bowl, whisk together the balsamic vinegar and honey until well combined.
- Once the pumpkin is done roasting, let it cool for a few minutes before adding it to the salad. Drizzle the balsamic dressing over the salad and toss gently to combine.
- Serve immediately while the pumpkin is still warm.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Warm Pumpkin and Pomegranate Salad