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Roast Pumpkin Mediterranean Salad. This is a perfect salad this Holiday season--skip the usual flavors, but keep the comfort and add in plenty of zest, spice and sweetness! This salad will add kick to your main dishes this Holiday season--get the recipe and Video to make this salad in a flash! www.twopurplefigs.com

Roasted Pumpkin Mediterranean Salad

Explore the savory side of Pumpkin with this Mediterranean Roasted Pumpkin Salad - zesty, spicy and comforting, with lots of added fruit and nuts, this makes for the perfect side for your Thanksgiving feast or any other festive dinner. It can also easily be made vegan! 

Course Appetizer, Side Dish
Cuisine American
Keyword Mediterranean salad, pumpkin salad with honey balsamic dressing, roasted pumpkin salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 321 kcal
Author Mahy

Ingredients

For the roasted pumpkin:

  • 1 medium pumpkin peeled and diced into 1 inch cubes
  • 2 cups pearl onions
  • 1/2 teaspoon salt
  • 1/3 teaspoon black pepper
  • 2 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil

For the dressing:

  • 1 clove garlic
  • 1 red chilli pepper
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons fresh Oregano leaves
  • 1/4 cup lemon juice
  • 1/4 cup white Balsamic vinegar
  • 1/3 cup olive oil
  • 1/4 cup honey (substitute maple syrup for Vegan)
  • 1 pinch salt

For the salad:

  • 2 cups chopped kale
  • 1 large ripe pear , sliced
  • 4 radishes , sliced
  • 1/4 cup crumbled feta cheese (skip if vegan)
  • 1/4 cup toasted pine nuts

Instructions

  1. Preheat the oven to 400 degrees F. On a parchment lined baking sheet, add the pumpkin cubes, pearl onions and season them with the remaining ingredients. Roast for 20 minutes until tender.
  2. In the meantime, make the dressing. Add the dressing ingredients in a Vitamix blender and blend for a few seconds until smooth.
  3. Assemble the salad by layering the kale, roast pumpkins, onions and remaining ingredients, then drizzle the salad dressing evenly over the salad. Enjoy!

Recipe Notes

  • If you don't like kale, feel free to use arugula, spinach or salad greens.
  • You can prepare the dressing and salad separately up to 3 days in advance and add the dressing only the day you’re serving this Mediterranean Roasted Pumpkin Salad.
  • If you’ve got any leftovers, they make a perfect office lunch for the next day.
  • Skip the feta cheese and use maple syrup instead of honey to make this salad vegan-friendly!
Nutrition Facts
Roasted Pumpkin Mediterranean Salad
Amount Per Serving (1 serving)
Calories 321 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 287mg12%
Potassium 836mg24%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 16670IU333%
Vitamin C 62.3mg76%
Calcium 112mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.