Roasted Pumpkin Salad || Beyond the Plate @RadioOneInternational || Amrita Raichand

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and are often less expensive.

Cut the pumpkin into pieces, making sure to cut larger pieces in half.

Wash the pumpkin pieces thoroughly.

Place the cut pumpkin on a baking tray.

Drizzle with extra virgin olive oil and mix well.

Roast the pumpkin in the oven until tender (exact time not specified).

While the pumpkin is roasting, prepare the dressing with extra virgin olive oil and freshly squeezed orange juice.

Mix the dressing well.

In a bowl, add regular spinach and blanch it in hot water for 30 seconds, then transfer to cold water to retain color.

If using baby spinach, no blanching is needed; just add it directly to the bowl.

Once the pumpkin is roasted, let it cool completely before adding it to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens