Roasted Pumpkin Salad
The Thanksgiving this year was certainly different. No get together with friends or other relatives. We just had the Thanksgiving dinner within the family. I missed cooking the Thanksgiving dinner with my family. Kids wanted to celebrate it as usual. So we assigned tasks for everyone and worked together to prepare, plate and serve the dinner. Everyone enjoyed cooking together and the whole atmosphere felt like a chef's kitchen where everyone was under pressure to create their best dish assigned to them.
During fall shopping I bought couple of pumpkins with the intention to use it for Thanksgiving. Pumpkin pie and roasted pumpkin salad is our usual for Thanksgiving dinner. The left over pumpkin are used in salads, soups, puree and eventually used in baked goods. I even use them in Indian dishes.
Here is the recipe for the roasted pumpkin salad I usually make. This recipe is so versatile that you can use any kind of pumpkin or butternut squash in this recipe. Garnish with any nuts and dried fruits of your choice. This is one of our favorite roasted salads. Hope you will give it a try.
Serves : 2
5 cups - peeled, deseeded and cubed pumpkin pieces
2 tbsp - olive oil
1/2 tsp - red chili flakes
1/2 tsp - smoked paprika/chipotle chili powder
1/4 tsp - garlic powder
1/2 tsp - dried oregano
1/4 tsp - salt
For the salad
1 cup - baby spinach leaves
pinch of garlic salt
olive oil to drizzle
Preheat oven to 400 ° F.
Line a baking sheet with Aluminum foil.
Mix all the ingredients under 'To roast' in a bowl.
Spread the seasoned pumpkin on the baking sheet lined with aluminum foil.
Bake for 20 minutes on middle rack.
Take it out and mix the pumpkin again by flipping the sides.
Bake for another 10 minutes.
Remove from oven.
Wilt the spinach in a frying pan with a pinch of garlic salt and a drizzle of olive oil on medium heat for 30 seconds.
Toss the baked pumpkin with wilted spinach in a bowl.
Garnish with dried cranberries, slivered almonds and a drizzle of honey.
Enjoy it warm!