Pumpkin and Bread Salad Recipe

Name: Pumpkin and Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 kg butternut pumpkin, peeled deseeded, cut into cubes; ½ cup extra virgin olive oil (or less); 1 ciabatta, load several days old; 2 stalks celery, thinly sliced; 1 red onion, sliced; 1 red capsicum, deseeded and sliced; 250 g cherry tomatoes, halved; 2 lebanese cucumbers, seeded and sliced; 1 tablespoon red wine vinegar; 2 garlic cloves, crushed; 1 cup basil, torn

Servings: persons

3 kg butternut pumpkin, peeled deseeded, cut into cubes
½ cup extra virgin olive oil (or less)
1 ciabatta, load several days old
2 stalks celery, thinly sliced
1 red onion, sliced
1 red capsicum, deseeded and sliced
250 g cherry tomatoes, halved
2 lebanese cucumbers, seeded and sliced
1 tablespoon red wine vinegar
2 garlic cloves, crushed
1 cup basil, torn

1
Toss pumpkin in olive oil, season with salt, and roast at 200 Degrees C for 30 minutes.
2
Tear bread into chunks, toss in oil and salt place on baking tray and bake for 10 minutes until golden and crispy.
3
Combine all salad ingredients in bowl and toss well to combine.
4
Combine vinegar and garlc with a good pinch salt and whisk well until salt dissolves and mixture emulsifies.
5
Pour over salad and toss well.
6
Stand for 1 hour to allow flavours to develop.
7
Toss through basil just before serving.

5768

kcal

Calories

638

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 kg butternut pumpkin, peeled deseeded, cut into cubes, ½ cup extra virgin olive oil (or less), 1 ciabatta, load several days old, 2 stalks celery, thinly sliced, and more.

Yes, Pumpkin and Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pumpkin and Bread Salad

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