Best 3 Roasted Pumpkin Salad With Orange Dressing Recipes
## Roasted Pumpkin Salad with Orange Dressing and Other Flavorful Recipes
Prepare to tantalize your taste buds with a culinary journey that begins with a Roasted Pumpkin Salad dressed in a zesty Orange Dressing. This vibrant salad is a symphony of flavors and textures, featuring roasted pumpkin, peppery arugula, creamy goat cheese, and crunchy walnuts, all harmoniously united by a sweet-tart orange vinaigrette. But that's just the beginning of this article's culinary adventure.
Embark on a culinary journey with our collection of delectable recipes. From the Roasted Pumpkin Salad with its vibrant mix of flavors to the hearty Lentil Soup with its comforting warmth, each dish is a testament to the joy of cooking and eating. Whether you're a seasoned chef or just starting your culinary exploration, these recipes will guide you through the process of creating memorable meals that will impress your family and friends.
In addition to the Roasted Pumpkin Salad, you'll find a diverse selection of recipes to suit your every craving. Indulge in the creamy richness of our Avocado and Feta Stuffed Chicken Breast, where tender chicken is complemented by a flavorful filling of avocado, feta, and sun-dried tomatoes. Experience the aromatic delight of our Moroccan Chicken with Apricots and Almonds, where succulent chicken is braised in a fragrant blend of spices, apricots, and almonds.
For a taste of the Mediterranean, try our Grilled Halloumi and Watermelon Salad, a refreshing combination of grilled halloumi cheese, sweet watermelon, and tangy balsamic dressing. And for a comforting and nourishing meal, our Lentil Soup with Vegetables is a hearty and healthy choice, packed with lentils, vegetables, and a flavorful broth.
With each recipe carefully crafted to deliver an exceptional dining experience, this article is your culinary compass, leading you to a world of flavors that will leave you craving for more. So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure today!
ROASTED PUMPKIN SALAD WITH ORANGE DRESSING
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PUMPKIN AND FETA SALAD
Roasted Pumpkin and Feta Salad wit Orange Vinaigrette Dressing, a delicious vegetarian and Mediterranean diet friendly meal idea.
Categories Salad
Time 50m
Number Of Ingredients 5
Steps:
- Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
- Roast the pumpkin as indicated above.
- Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
- Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
- Top with the remaining ingredients and serve.
ROASTED PUMPKIN SALAD
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 2 large or 4 small servings
Number Of Ingredients 18
Steps:
- For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
- For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
- For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
- For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Choose a ripe pumpkin: Look for a pumpkin that is deep orange in color and has a firm, heavy feel. Avoid pumpkins with blemishes or soft spots.
- Roast the pumpkin until it is tender: Roasting the pumpkin brings out its natural sweetness and flavor. Roast the pumpkin until it is fork-tender, about 30 minutes.
- Use a variety of greens: This salad uses a mix of baby kale, arugula, and spinach. You can use any type of greens you like, such as romaine lettuce, watercress, or radicchio.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy weeknight meal.
- Add some nuts or seeds: Nuts and seeds add crunch and flavor to this salad. Try adding some chopped walnuts, pecans, almonds, or sunflower seeds.
- Serve the salad immediately: This salad is best served immediately after it is made. The roasted pumpkin will start to lose its crispness if it sits for too long.
Conclusion:
This roasted pumpkin salad with orange dressing is a delicious and healthy way to enjoy pumpkin. It is perfect for a light lunch or dinner, and it can also be served as a side dish. The salad is packed with nutrients, including vitamins A, C, and K, and it is also a good source of fiber.
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