Warm Pumpkin Salad

Roasted pumpkin salad with spiced chickpeas, feta, and a tangy lemon dressing.

Ingredients

Feta Dressing

• 100g feta, crumbled
• Juice and zest of 1 lemon
• 1 spring onion, finely sliced
• 2 large sprigs mint, shredded
• 3-4 tbsp olive oil

Salad

• 500g pumpkin or squash, diced
• 1 x 400g tin chickpeas, drained
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 1 spring onion, finely sliced
• Olive oil
• Large handful shredded silverbeet or spinach
• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp pepitas (pumpkin seeds)
• Salt and pepper to taste

Method

1. Preheat the oven to 200°C (400°F).
2. Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until caramelised and tender.
3. While the pumpkin roasts, make the feta dressing: In a bowl, combine the crumbled feta, lemon juice and zest, sliced spring onion, shredded mint, and olive oil. Mix well and set aside.
4. Heat a frying pan over medium heat with a drizzle of olive oil. Add the drained chickpeas, cumin, smoked paprika, cinnamon, and sliced spring onion. Toss and cook for 5-7 minutes until warmed through and fragrant.
5. In a large serving bowl, combine the shredded silverbeet or spinach, roasted pumpkin, spiced chickpeas, and chopped sun-dried tomatoes.
6. Pour the feta dressing over the salad and toss gently to combine.
7. Let the salad sit for 10 minutes to allow the spinach to wilt slightly and the flavours to meld.
8. Sprinkle with pepitas before serving.

Nutrition (per serving, approximate)

Notes

The warm roasted pumpkin will slightly wilt the greens, creating a lovely texture contrast. This salad is substantial enough to serve as a vegetarian main or as a side dish with grilled meats. The spices on the chickpeas add warmth and depth. Can be served warm or at room temperature.

Source: https://www.tiktok.com/@janedegraaff/video/7257816480597724417

Tags: #salad #vegetarian