A roasted pumpkin salad with quinoa, spinach, and walnuts tossed in a easy zingy balsamic dressing (all tremendous versatile). It’s good for serving as a shiny, flavorful, hearty appetizer, facet, or most important at potlucks, & dinner events, both heat or chilly!
Straightforward Fall Salad with Roasted Pumpkin and Spinach
With regards to our favourite Thanksgiving and fall facet dishes, we love creamy mashed potatoes, vegan stuffing, and creamy green bean casserole as a lot as the subsequent individual (i.e., rather a lot!), however we additionally like to have more healthy choices on our tables – and all through fall – for steadiness. That’s the place this straightforward roasted pumpkin salad is available in.
With only a handful of easy components, this fall harvest salad is nutrient-dense (with loads of plant-based protein, carbs, and wholesome fat), tremendous filling, satisfying, and scrumptious. It’s additionally good for fall because it’s tremendous easy however loaded with hearty components to transition from gentle summer time salads to heartier fall meals.
Extra so, because it makes for an ideal Thanksgiving salad, we’ve additionally centered on simplicity of preparation. With cooked components that may be prepped a number of days prematurely, it’s simple to throw a relaxing roast pumpkin salad collectively in simply minutes with minimal effort. Alternatively, prep all the pieces without delay and revel in this salad heat.
This fall harvest salad additionally makes for an ideal ‘base’ to adapt and add to. Since we’re on a funds, we’ve experimented with methods to create a scrumptious, simple fall salad that packs most taste with minimal components and price. Nonetheless, there are infinite methods to play with this recipe (as listed under) all via fall.
Obtained any leftover roasted pumpkin? Get pleasure from hearty fall recipes like one-pot pumpkin chili, pumpkin risotto, a creamy pumpkin pasta bake, or 2-ingredient pumpkin soup!
The Elements and Substitutions
With only a handful of easy components, this pumpkin salad is filled with taste and is of course gluten-free, dairy-free, vegetarian, and vegan!
The Fall Pumpkin Salad
- Pumpkin: You should use cubed or sliced roasted pumpkin (we suggest sugar pumpkin or one other baking pumpkin vs. a carving one) for this simple Thanksgiving salad. Butternut squash, candy potato, or different sorts of squash/pumpkin may also work properly.
We season it with just a bit salt, pepper, and typically garlic powder. Nonetheless, add extra warming taste with some cinnamon, cumin, and cayenne pepper.
- Spinach: We choose to make use of child spinach. Nonetheless, there are a number of choices you possibly can use for this Thanksgiving inexperienced salad, together with:
- Arugula (aka rocket. We like to make use of child arugula)
- Kale (massaged with somewhat oil to tenderize it).
- Chard
- Onion: You should use pink onion, white onion, or shallots, finely sliced or diced. Roast it with the pumpkin, if most well-liked.
- Quinoa: Use leftover (cooled) cooked quinoa to make a heartier, extra protein-dense vegan fall salad. Nonetheless, you too can use:
- Farro
- Couscous
- Bulgur wheat
- Wild rice/black rice
- Nuts/Seeds: We love to make use of a mixture of chopped walnuts (or pecans) and, optionally, some sunflower seeds, pumpkin seeds, or pine nuts for added crunch, protein, and wholesome fat. For added sweetness, use candied nuts.
The Balsamic Dressing
You’ll be able to both use a easy balsamic discount or make extra of a balsamic dressing, with:
- Balsamic vinegar: I really like the tart and zingy taste of balsamic. Use balsamic discount for a sweeter, richer taste.
For added brightness, use a small quantity of lemon juice too.
- Olive oil: Use good-quality, gentle olive oil.
- Maple syrup: Maple works notably properly with this fall salad, however different liquid sweeteners will work, too.
- Salt & black pepper: To season to style.
So as to add much more taste, remodel it right into a maple-mustard dressing with Dijon mustard.
What Might I Add To Pumpkin Salad?
The simplicity of this fall salad makes for a reasonably versatile base which you can add to in a number of scrumptious methods. That is even simpler to take action on a funds when you have an affordable native farmers’ market shut by.
- Dried cranberries: Sprinkle in a handful for little bites of candy taste on this thanksgiving salad. Dried cherries additionally work.
- Beetroot: This earthy, jewel-toned root veg (roasted) is a scrumptious pairing on this roasted pumpkin salad.
- Radishes: Thinly sliced for further crunch.
- Vegan feta cheese: To crumble over the salad for a creamy, salty component.
- Vegan halloumi: In slices, cooked in a grill pan.
- Pulses: Add further protein and heartiness with chickpeas, white beans, or green/brown lentils (we use low-sodium canned variations).
- Pasta: As an alternative of quinoa, remodel this right into a scrumptious pumpkin pasta salad with the cooked pasta of your selection (brief pasta shapes are finest).
- Pear/apple: The sweetness of finely diced or sliced apples or pears works very properly with the roasted pumpkin on this simple fall salad. Use crisp, candy apples like honey crisp, fuji, or pink woman apples.
- Different fruits: Pomegranate seeds and figs are welcome additions to a simple Thanksgiving salad alone, collectively, or alongside apple/pear.
- Roasted greens: For further vitamins, texture, and caramelized taste. Plus, it’s an effective way to make use of leftover veggies from Thanksgiving.
We suggest including thinly sliced apple, pomegranate seeds, roasted sprouts or beetroot, and vegan feta to the bottom roasted pumpkin salad for a completely loaded fall harvest salad.
Find out how to Make Roasted Pumpkin Salad
- 1) First, if you happen to haven’t already ready the roasted pumpkin and cooked quinoa, then accomplish that now. Additionally, depart time for the quinoa to chill in order for you a relaxing salad.
How To Roast Pumpkin for Salad
Peel and chop it into 1-inch cubes (discuss with FAQs). Then toss it with a little bit of oil, salt, and pepper and unfold it throughout a parchment-lined baking tray.
Bake in a preheated oven at 400F/205C for 25-Half-hour till tender and frivolously caramelized.
- 2) Then, peel and cube or slice the onion and chop the walnuts.
- 3) Subsequent, switch all the pieces to a big serving dish and toss gently to mix. Style and season with salt and pepper, then take pleasure in!
FAQs
For this roasted pumpkin salad, we suggest utilizing a sugar pumpkin, which is smaller, sweeter, and extra flavorful. Your grocery retailer might also label the pumpkins individually as culinary vs. carving pumpkins.
Whereas carving pumpkins are technically edible, they aren’t as flavorful.
Whereas this vegan fall salad is tremendous easy to throw collectively, if you happen to aren’t used to prepping pumpkins, this could take a while. Right here’s what it’s good to do:
1) First, rinse the pumpkin and pat it dry. Then, utilizing a pointy chef’s knife, lay it on its facet and slice away the stem.
2) Place the pumpkin upright and reduce the pumpkin in half going downwards via the center. It may possibly assist to microwave it for a minute.
3) Use a spoon or ice cream scoop to take away the membrane/seedy half.
4) Then, chop every pumpkin half into smaller 1-inch half-moon strips.
5) Use a vegetable peeler to take away the peel from every strip. Then, lastly, use the knife to chop every of these items into 1-inch cubes.
Alternatively, you may roast it in bigger wedges with the peel on, then peel it after baking (it’ll come off tremendous simply) and chop it all the way down to measurement.
Prime Recipe Suggestions and Notes
- Lower the pumpkin evenly: To make sure it roasts evenly within the oven.
- For a lighter fall salad: Omit the quinoa and add apple or different fruit as an alternative.
- Mess around with add-ins: There are loads to select from, all of which pair amazingly with pumpkin to find your good vegan fall salad.
- To mellow the uncooked onion taste: Soak it in ice water for 10 minutes earlier than patting it dry and including it to the salad.
- Regulate the quinoa ratio: Based mostly on whether or not you need it frivolously studded all through the pumpkin salad or choose a heartier quinoa-based dish.
- For added taste: Toast the nuts/seeds in a dry pan till aromatic.
Find out how to Make Forward and Retailer?
You’ll be able to retailer any leftovers in an hermetic container within the fridge for 1-2 days (3-5 days if you happen to preserve the balsamic separate till serving).
To simplify the prep, you may roast the pumpkin and put together the quinoa as much as 3-4 days earlier than making ready this simple fall salad. Then, retailer them in hermetic containers within the fridge till prepared to make use of.
Serving Suggestions
It is a easy, nutritious, and scrumptious vegan fall salad good for having fun with as a lightweight lunch or alongside:
It additionally makes for a scrumptious vegan Thanksgiving salad for many who desire a lighter possibility on the desk to chop via all of the heavy consolation meals.
Extra Vegan Facet Salad Recipes
Or flick through our whole checklist of budget-friendly vegan salad recipes!
Pictures by Alfonso Revilla
Fall Roasted Pumpkin Salad
A roasted pumpkin salad with quinoa, spinach, and walnuts tossed in a easy zingy balsamic dressing (all tremendous versatile). It’s good for serving as a shiny, flavorful, hearty appetizer, facet, or most important at potlucks, & dinner events, both heat or chilly!
- Lower the pumpkin evenly: To make sure it roasts evenly within the oven.
- For a lighter fall salad: Omit the quinoa and add apple or different fruit as an alternative.
- Mess around with add-ins: There are loads to select from, all of which pair amazingly with pumpkin to find your good vegan fall salad.
- To mellow the uncooked onion taste: Soak it in ice water for 10 minutes earlier than patting it dry and including it to the salad.
Energy: 139kcalCarbohydrates: 14gProtein: 5gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 6gMonounsaturated Fats: 1gSodium: 47mgPotassium: 489mgFiber: 3gSugar: 3gVitamin A: 7755IUVitamin C: 15mgCalcium: 62mgIron: 2mg
Disclaimer: Though plantbasedonabudget.com makes an attempt to supply correct dietary data, kindly observe that these are solely estimates. Dietary data could also be affected primarily based on the product sort, the model that was bought, and in different unforeseeable methods. Plantbasedonabudget.com won’t be held responsible for any loss or harm ensuing on your reliance on dietary data. If it’s good to comply with a selected caloric routine, please seek the advice of your physician first.
