Roasted Pumpkin Salad Recipe

Name: Roasted Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 squash, peeled, seeded and cut into 1-inch cubes (pumpkin, butternut); 4 garlic cloves, peeled; 4 small red onions, quartered lengthwise through the root; 1 teaspoon sea salt; 1 tablespoon hot paprika; ⅓ cup extra virgin olive oil; 24 cherry tomatoes; 1 cup cooked lentils; 4 ounces organic goat cheese, crumbled; 1 large lemon, juice of, freshly squeezed

Servings: persons

12 squash, peeled, seeded and cut into 1-inch cubes (pumpkin, butternut)
4 garlic cloves, peeled
4 small red onions, quartered lengthwise through the root
1 teaspoon sea salt
1 tablespoon hot paprika
⅓ cup extra virgin olive oil
24 cherry tomatoes
1 cup cooked lentils
4 ounces organic goat cheese, crumbled
1 large lemon, juice of, freshly squeezed

1
Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered.
2
Add half the olive oil and shake again.
3
Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base.
4
Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork.
5
Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.
6
Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split.
7
Continue roasting until the onions and pumpkin or butternut are tender.
8
Remove from the oven and divide between 4 salad plates.
9
To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese.
10
Sprinkle with lemon juice and about 2-4 teaspoons olive oil.

645

kcal

Calories

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 10 ingredients. The key ingredients include: 12 squash, peeled, seeded and cut into 1-inch cubes (pumpkin, butternut), 4 garlic cloves, peeled, 4 small red onions, quartered lengthwise through the root, 1 teaspoon sea salt, and more.

Yes, Roasted Pumpkin 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.

Roasted Pumpkin Salad

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