Autumn Salad with Roasted Pumpkin, Walnuts & Pumpkin Seeds
- Appetizers & Snacks, Autumn, Main Dishes, Salads
This Autumn Salad is a delicious combination of fresh arugula, lamb’s lettuce and roasted pumpkin. Topped with crunchy toasted walnuts and pumpkin seeds, dressed in a simple yet delicious honey mustard vinaigrette. This salad is packed with fall flavors and beautiful autumnal colors.
Ingredients you will need for this recipe:
- 500 g pumpkin | Hokkaido
- 300 g salad mix | arugula & lamb’s lettuce
- 1 small red onion
- 2 – 3 cloves of garlic
- 50 g walnuts
- 50 g pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
- salt & pepper
How to make the Autumn Salad:
(1) Roasted Pumpkin
Preheat the oven to 180 °C.
Wash 500 g Hokkaido pumpkin, deseed and cut into large pieces. Place in a baking pan and season with a little olive oil, salt, pepper and 2 – 3 crushed garlic cloves and mix, until everything is evenly coated.
Bake in the preheated oven, on the middle shelf, for about 20 minutes, until the pumpkin is soft. Allow to cool for about 5 minutes before serving.
(2) For the salad
Thinly slice 1 small red onion.
Wash the lettuce mix and dry in a salad spinner. I used 150 g arugula and 150 g lamb’s lettuce.
Toast 50 g walnuts and 50 g pumpkin seeds in a frying pan without oil, until the aromas develop.
(3) Salad Dressing | Honey Mustard Vinaigrette
For the dressing, mix 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon mustard, 1 teaspoon honey, some salt and pepper with a whisk, until everything is well combined.
(4) Plate the Salad and Serve
Mix the salad mix with the red onion slices and arrange on a plate. Pour the dressing evenly over it and place the roasted pumpkin on the bed of lettuce. Top with the roasted walnuts and pumpkin seeds.
Some Recipe Tips:
Roasted Pumpkin: The roasted pumpkin can be stored in an airtight container in the fridge, and will last for 3 – 5 days. It is ideal for meal prep and can easily be prepared in advance to be eaten throughout the week.
Autumn Salad with Roasted Pumpkin, Walnuts & Pumpkin Seeds
Course: Main Dishes, Salads, Appetizers & SnacksDifficulty: Easy10
minutes20
minutes30
minutesThis Autumn Salad is a delicious combination of fresh arugula, lamb's lettuce and roasted pumpkin. Topped with crunchy toasted walnuts and pumpkin seeds, dressed in a simple yet delicious honey mustard vinaigrette. This salad is packed with fall flavors and beautiful autumnal colors.
Ingredients
500 g pumpkin | Hokkaido
300 g salad mix | arugula & lamb's lettuce
1 small red onion
2 - 3 cloves of garlic
50 g walnuts
50 g pumpkin seeds
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 teaspoon honey
salt & pepper
Directions
Roasted Pumpkin
Preheat the oven to 180 °C.
Wash 500 g Hokkaido pumpkin, deseed and cut into large pieces. Place in a baking pan and season with a little olive oil, salt, pepper and 2 - 3 crushed garlic cloves and mix, until everything is evenly coated.
Bake in the preheated oven, on the middle shelf, for about 20 minutes, until the pumpkin is soft. Allow to cool for about 5 minutes before serving.
For the salad
Thinly slice 1 small red onion.
Wash the lettuce mix and dry in a salad spinner. I used 150 g arugula and 150 g lamb's lettuce.
Toast 50 g walnuts and 50 g pumpkin seeds in a frying pan without oil, until the aromas develop.
Salad Dressing | Honey Mustard Vinaigrette
For the dressing, mix 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon mustard, 1 teaspoon honey, some salt and pepper with a whisk, until everything is well combined.
Plate the Salad and Serve
Mix the salad mix with the red onion slices and arrange on a plate. Pour the dressing evenly over it and place the roasted pumpkin on the bed of lettuce. Top with the roasted walnuts and pumpkin seeds.
Notes
- Roasted Pumpkin: The roasted pumpkin can be stored in an airtight container in the fridge, and will last for 3 - 5 days. It is ideal for meal prep and can easily be prepared in advance to be eaten throughout the week.
