Roasted Pumpkin Chickpea Salad (Printer-Friendly)
Hearty fall salad with roasted pumpkin, chickpeas, feta, and balsamic dressing over fresh mixed greens.
# List of Ingredients:
→ Vegetables
01 -
6 to 8 cups peeled and diced sugar pumpkin
02 -
4 heaping cups mixed leafy greens (kale, arugula, spinach)
03 -
2 cloves garlic
→ Legumes
04 -
1 (15-ounce) can chickpeas, drained and rinsed
→ Dairy
05 -
½ cup crumbled feta cheese
→ Oils and Vinegars
06 -
¼ cup olive oil
07 -
2 tablespoons olive oil
08 -
2 tablespoons balsamic vinegar
→ Condiments and Spices
09 -
1 tablespoon Dijon mustard
10 -
2 teaspoons garlic powder
11 -
2 teaspoons smoked paprika
12 -
¼ teaspoon kosher salt
13 -
¼ teaspoon freshly ground black pepper
14 -
½ teaspoon kosher salt
15 -
½ teaspoon freshly ground black pepper
16 -
¼ teaspoon Italian seasoning
# Preparation Steps:
01 -
Set oven to 400°F (204°C).
02 -
Place peeled and diced pumpkin in a large baking sheet. Drizzle 2 tablespoons olive oil over pumpkin and toss to coat evenly.
03 -
Sprinkle garlic powder, smoked paprika, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper over the pumpkin. Toss thoroughly to ensure uniform seasoning.
04 -
Roast pumpkin in the preheated oven for 22 to 24 minutes until tender but not mushy, testing with a fork for doneness. Remove and allow to cool.
05 -
Mince garlic cloves finely. In a small bowl, whisk together ¼ cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified.
06 -
In a large mixing bowl, combine cooled roasted pumpkin, drained chickpeas, and mixed leafy greens.
07 -
Pour balsamic vinaigrette over the pumpkin mixture and toss gently to coat all ingredients evenly.
08 -
Transfer salad to serving dish and sprinkle crumbled feta cheese on top before serving.
# Additional Suggestions:
01 -
Use smaller sugar pumpkins for roasting as they yield tender flesh and sweeter flavor.
02 -
Peel pumpkin carefully on a stable cutting surface to avoid slipping.
03 -
Leftover salad can be refrigerated for 1 to 2 days, though greens may wilt over time.