Ingredients
Scale
- 1 small pumpkin (about 2–3 cups, peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 teaspoon dried thyme (or fresh thyme)
- 4 cups mixed salad greens (spinach, arugula, or mixed greens)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup walnuts (toasted, optional)
- 1/4 cup dried cranberries or pomegranate seeds (optional)
- Balsamic vinaigrette (for dressing)
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 400°F (200°C).
Step 2: Prepare the Pumpkin
- Cube the Pumpkin: Peel and cube the pumpkin into bite-sized pieces.
- Season: In a large bowl, toss the pumpkin cubes with olive oil, salt, pepper, and dried thyme until evenly coated.
Step 3: Roast the Pumpkin
- Arrange on Baking Sheet: Spread the seasoned pumpkin cubes in a single layer on a baking sheet.
- Roast: Roast in the preheated oven for 25–30 minutes, or until the pumpkin is tender and caramelized, flipping halfway through for even cooking.
Step 4: Assemble the Salad
- Combine Greens and Toppings: In a large salad bowl, combine the mixed greens, roasted pumpkin, crumbled feta cheese, toasted walnuts (if using), and dried cranberries (if using).
- Dress the Salad: Drizzle with balsamic vinaigrette and toss gently to combine.
Step 5: Serve
- Enjoy: Serve immediately as a side dish or a light main course.
- Prep Time: 10
- Cook Time: 30