Description
This vibrant roast pumpkin salad captures the cozy spirit of autumn, blending caramelized Hokkaido pumpkin and sweet pear wedges with peppery arugula and earthy baby spinach. Topped with creamy vegan feta, toasted walnuts, and a pop of fresh pomegranate seeds, this salad is a sophisticated yet effortless dish perfect for a nourishing lunch or a show-stopping side at your next holiday gathering.
Ingredients
1 medium Hokkaido pumpkin (about 1 lb), cut into bite-sized slices
2 red onions, cut into wedges
2 ripe pears, cut into wedges
3/4 cup vegan feta (190 g), crumbled
5 cups fresh baby spinach (150 g)
1 cup fresh arugula (40 g)
1/2 cup walnuts, toasted
1/2 fresh pomegranate, seeds only
Fresh mint leaves, for garnish
Vegan honey mustard dressing, to taste
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Arrange the pumpkin slices, pear wedges, and red onion wedges in a single, even layer on the prepared tray.
Roast for 20 to 25 minutes until the pumpkin is fork-tender and the onions and pears are caramelized.
Add the walnuts to the baking sheet during the last 5 minutes of roasting for a light toast.
In a large serving bowl, combine the fresh baby spinach and arugula.
Top the greens with the warm roasted vegetables, pears, and toasted walnuts.
Sprinkle with the crumbled vegan feta, pomegranate seeds, and fresh mint leaves.
Drizzle with vegan honey mustard dressing and serve immediately.
Notes
Ensure the pumpkin is cut into uniform bite-sized pieces to guarantee even roasting. For a more intense flavor, you can drizzle a small amount of olive oil and a pinch of salt over the vegetables before roasting. Leftovers should be stored in an airtight container without dressing to maintain texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg