Roasted Pumpkin Salad Recipe
Roasted pumpkin salad is appropriate for a balanced diet—rich in fiber, vitamins, and healthy fats from olive oil.
Adapted from 101cookbooks.com, by Heidi Swanson
Ingredients
- 3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
- extra-virgin olive oi
- fine grain sea salt
Method
- Preheat oven to 375.
- Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.45 min timer
Balanced check: watch for everyone’s restrictions at your table; on their own these recipes have none. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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