Roasted pumpkin salad with spring greens, feta and cashews is one salad that is going to make your taste buds say “wow! is this really a salad?” The combination of flavours and textures in this salad will keep you coming back for the next bite!
Before I used to say that I’m not much of a salad person. I would always feel like there was a lot of work and not much reward. I’d be chewing on a lot of leaves for a long time but not feeling satisfied. Then I started making salads that weren’t just boring old leaves but with amazing combinations of cheeses, nuts, fruits and grains and I was hooked. Salads can be meaningful, satisfying and tasty!
The best part is, I always feel lighter and less bloated on days that I eat salad for lunch. This roasted pumpkin salad works wonderfully as a side or as a light lunch on its own. With the feta cheese and the healthy fats from the cashews, you’ll definitely feel satiated.
Ingredients in this salad
- Roasted pumpkin: Roasting pumpkin really intensifies the sweetness and pumpkin flavour. Add a little olive oil, salt and pepper to help them brown nicely.
- Spring mix salad: Usually a mix of fresh baby lettuce, spinach, chard, arugula and other lettuces. Or use any salad leaves you prefer.
- Maple syrup cashews: Add some maple syrup and a pinch of salt to the cashews (if they aren’t already salted) and bake until lightly browned. They’ll add a crunchy texture and some sweetness to the salad.
- Feta cheese: With its salty, creamy goodness, feta can take your salads to another level. Simply crumble on top of the salad. If you don’t like feta, goat cheese is also a fantastic option.
- Honey mustard dressing: You’ll probably have most of the ingredients in your pantry – shallot, whole grain mustard, maple syrup, olive oil, lemon juice, salt and pepper. Just add the ingredients to a bowl and whisk together. This honey mustard dressing pretty much goes with most salads so you can make a little extra and keep it in the fridge for up to a week. Ready at your fingertips to pour over any salads you make.
Health benefits of pumpkin
- Packed with immunity boosting vitamins such as vitamin C and vitamin E.
- Contains iron and folate which may help strengthen immunity.
- High in antioxidants which may help reduce the chance of chronic diseases.
- Source of vitamin A, lutein and zeaxanthin which is essential for eye health.
Health benefits of cashews:
- Loaded with heart healthy fats and plant protein
- Rich in copper, magnesium and manganese which are important for energy and brain health
- Good source of antioxidants which may help lower inflammation and the risk of diseases
For more delicious salads, check out:
Roasted Pumpkin Salad with Spring Greens, Feta and Cashews
Ingredients
For the salad
- 2 and 1/2 cups pumpkin cubed
- 1 and 1/2 tablespoons olive oil for roasting the pumpkin
- Pinch of salt and pepper for roasting the pumpkin
- 1/2 cup cashews
- 1/2 tablespoon maple syrup for roasting the cashews
- 3/4 cup feta cheese
- 6 cups of spring mix salad
For the honey mustard dressing
- 1 shallot minced
- 1 tablespoon maple syrup
- 3 tablespoons lemon juice
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
For the dressing
- Add all the ingredients to a bowl and whisk to combine. Or pour in a tightly sealed container and shake well.
- Taste and adjust the seasoning to your liking. If you like it sweeter then add more maple syrup. If you prefer a more tart dressing then add more lemon juice.
For the salad
- Preheat oven to 400°F or 205°C. Dice pumpkin and season with salt, pepper and olive oil. Roast for 30 to 40 minutes until pumpkin is tender. Allow to cool before adding to the salad.
- Mix maple syrup, cashews and a pinch of salt (if your cashews aren’t salted). Spread on a baking tray and bake at 350°F or 180°C or for 5 minutes or until lightly browned. Allow to cool before adding to the salad.
- In a large salad bowl, combine spring mix, pumpkin, cashews and walnuts and crumbled feta cheese.
- Pour dressing over salad just before serving and toss to combine.
