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Salad With Roasted Pumpkin A Delicious And Healthy Lunch Idea

Name: Salad With Roasted Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ Pumpkin (orange buttercup or sugar pumpkin); 1 tbsp Paprika (smoked); ½ tsp Salt (Himalayan pink); ½ tsp Black pepper (freshly ground); 3 tbsp Oil (rice bran or vegetable); 3 Chili peppers (mild Anaheim); 15 Tomatoes (cherry); 3 sprigs Thyme (fresh); 3 sprigs Rosemary (fresh); 2 sprigs Mint (fresh); 2 tbsp Avocado Oil

A salad with roasted pumpkin is a delicious and healthy way to enjoy this versatile vegetable. Add fresh garden herbs and you've got an amazing meal to satisfy all types of eaters.

Shannon The Helpful Chef
January 2, 2023

JUMP TO RECIPE PRINT RECIPE

Calories 242-kcal

This salad with roasted pumpkin, cherry tomatoes, mild chili peppers, and fresh herbs from my garden is a delicious and healthy way to enjoy these amazing ingredients.

Pumpkin, cherry tomatoes, and chili peppers are 3 ingredients I love! They all have countless varieties and diverse flavor profiles. I love cooking and eating them.

TABLE OF CONTENTS

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Whether served as a side dish, appetizer, or main course, this exciting, flavorful, and colorful salad is sure to be a hit with all types of eaters. So, read on to find out how to roast the perfect pumpkin and make this delicious salad.

Salad With Roasted Pumpkin and Cherry Tomatoes — *^{Salad With Roasted Pumpkin}*

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Salad With Roasted Pumpkin For All Seasons

Pumpkins are at their best in mid-to-late summer in New Zealand. However, they are available all year round thanks to imported varieties.

I’m using orange buttercup pumpkins that are grown by my friend Snow. I have been lucky enough to get some of these amazing pumpkins.

One of the great things about this salad with roasted pumpkin is that it is extremely versatile. You can add a variety of different ingredients to suit your taste, such as other roasted root vegetables, grilled halloumi cheese, zucchini, or even grains like quinoa, or even chickpeas.

I’m keeping the roasted pumpkin salad fairly simple so the star of the dish can shine. I only used 3 main ingredients orange buttercup pumpkin (the star), cherry tomatoes, and Anaheim chili peppers that I grew myself.

The Ingredients

½ Pumpkin orange buttercup or sugar pumpkin.
1 tbsp Paprika smoked.
½ tsp Salt Himalayan pink.
½ tsp Black pepper freshly ground.
3 tbsp Oil rice bran or vegetable.
3 Chili peppers mild Anaheim.
15 Tomatoes cherry.
3 sprigs Thyme fresh.
3 sprigs Rosemary fresh.
2 sprigs Mint fresh.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

*^{Salad with Roasted Pumpkin Ingredients}*

I’m also using fresh herbs from my garden, English mint, French thyme, upright rosemary, and culinary sage. We are lucky to have these fresh organic ingredients that are freshly picked.

Cooking Roasted Pumpkin Wedges The Right Way

Roasting pumpkin sounds simple, however, there are a couple of rules you will need to follow. The last thing you want is a wet soggy roast pumpkin that will fall apart when you try and mix it into a salad.

Preheat the convection oven to 200°C (392°F). For a regular conventual oven 220°C (428°F).

Prepping The Pumpkin – Cut the pumpkin into wedges, remove the seeds, and leave the skin on. The pumpkin skin has a lot of flavor and will help keep the pumpkin from breaking up. Season the pumpkin wedges, and add a drizzle of oil (I’m using rice bran oil). I like to add some smoked paprika as well.

Chefs Pro Tip — Mix the salt, pepper, and paprika together this will ensure an even spread of the seasoning on the pumpkin. Place them into a bowl, and toss them around in the bowl so the seasoning and oil evenly coat the pumpkin.

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Roasting The Pumpkin

Roasting The Perfect Pumpkin – Lay the pumpkin wedges cut side down onto a baking tray lined with parchment paper. Spread them out in a single layer so they cook evenly.

Place them into the preheated oven for 15 minutes. Then turn them over and cook until tender this should take around 15-20 minutes. This will depend on your oven and if it is a convection oven or not.

When the pumpkin is cooked it will be slightly soft to the touch. Remove from the oven and let stand for 5 minutes the residual heat will help keep the pumpkin from going soggy.

Crowding the baking tray or piling the pumpkin wedges on top of each other will make them sweat when cooking. This will make your pumpkin soggy and mushy.

Chefs Tip: Spreading the pumpkin wedges out on the baking tray will let the hot dry air from the oven flow between them. This will help to keep the pumpkin dry so it won’t become soggy.

Prepping The Cherry Tomatoes And Anaheim Chili Peppers

Anaheim peppers grow like crazy in our garden, they are mild chili peppers that have lots of flavor. I’ve found they are great in salads and add texture and flavor, with a hint of heat.

Prepping The Tomato And Chili Peppers – Wash and dry the cherry tomatoes, cut them in half, and place them into a bowl. Thinly slice the a
Anaheim chilies and place them into the bowl with the cherry tomatoes.

Season the tomatoes and chilies, I use Himalayan pink salt and freshly ground black pepper. Drizzle in about 1 tablespoon of avocado oil and mix them all together. Set to one side for 10-15 minutes, this should be done while the buttercup pumpkin is roasting.

Chefs Pro Tip — Seasoning the cherry tomatoes and chili peppers and setting them aside for 15 minutes will draw out some of the moisture and intensify their flavor. It will also leave moisture and access avocado oil in the bottom of the bowl, this is excellent for use as part of the dressing.

Seasoned Anaheim chili Peppers and Cherry Tomatoes — *^{Seasoned Anaheim Chili Peppers and Cherry Tomatoes}*

Plating Your Roasted Pumpkin Salad

Plating your salad with roasted pumpkin is easy. First, wash and dry the fresh herbs and remove them from their stalks. (keep the stalks you can use them to make vegetable stock).

Remove the cherry tomatoes and sliced chili peppers into a new bowl. There will be liquid in the bottom of the bowl they were in.

Don’t discard it, this is tomato and chili water with some leftover avocado oil. This is excellent to use as a dressing for the salad. You can whisk in another 2 tablespoons of avocado oil, and you won’t need to season it.

Place some of the pumpkin wedges onto a plate, and drizzle over some of the dressing. Spoon on some of the tomato and chili peppers. Garnish with fresh herbs.

Helpful Resources

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Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.