Roasted Pumpkin Salad
Rated 5.0 stars by 1 users
Servings
5
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
-
3.5 pounds of pumpkin or butternut squash, peeled and cut into small, bite sized cubes
-
Olive Oil (for roasting)
-
4oz marinated goat cheese
-
6 cups arugula
-
⅓ cup pine nuts
-
¼ cup pumpkin seeds (pepitas)
-
Dress It Up Dressing Champagne Vinaigrette
Directions
Preheat oven to 450 degrees
In a large bowl, mix pumpkin pieces with a good drizzle of olive oil. Add salt and pepper to taste. Arrange the pumpkin pieces in a single layer on a baking tray. (Note: you may need more than 1 tray).
Roast the pumpkin for around 15-20 minutes, or until it is tender, golden and crispy on the edges, but still holding its shape. Turn the pumpkin halfway while roasting, to stop it from sticking on the tray.
Remove the pumpkin from the oven and allow it to cool completely on the tray while you prepare the other ingredients.
(optional) Toast pine nuts in the oven or in a pan until lightly golden. Do not take your eyes off of the pine nuts during this process. It will burn quickly.
In a large salad bowl, mix the cooled pumpkin, goat cheese and arugula together until combined. Sprinkle pine nuts and pepitas over the top.
Drizzle with Dress It Up Dressing Champagne Vinaigrette