Description
A vibrant and nutrient-packed salad that balances the earthy sweetness of roasted Hokkaido pumpkin and pears with the sharp, salty tang of feta and fresh peppery greens. This dish is a perfect cozy centerpiece, offering an addictive blend of soft and crunchy textures. Topped with toasted walnuts and pomegranate seeds, it is a wholesome, beautiful meal that proves simple, seasonal ingredients can create a culinary masterpiece.
Ingredients
1 medium Hokkaido pumpkin, sliced
2 red onions, cut into wedges
2 ripe pears, cut into wedges
3/4 cup vegan feta, crumbled
5 cups fresh spinach
1 cup fresh arugula
1/2 cup walnuts, toasted
1/2 pomegranate, seeds only
Small handful of fresh mint leaves
Vegan honey mustard dressing to taste
Instructions
Preheat your oven to 400°F (200°C).
Arrange the pumpkin slices, red onion wedges, and pear wedges on a lined baking sheet.
Drizzle with a little olive oil if desired and roast until the pumpkin is tender and caramelized, about 25-30 minutes.
While roasting, wash and dry the spinach and arugula, then place them in a large serving bowl.
Remove the roasted vegetables from the oven and let them cool slightly.
Layer the roasted pumpkin, onions, and pears over the bed of greens.
Top with the crumbled vegan feta, toasted walnuts, and fresh pomegranate seeds.
Garnish with fresh mint leaves.
Drizzle with your preferred vegan honey mustard dressing before serving.
Notes
Add chickpeas or white beans to transform this into a hearty main course. Store any leftovers in an airtight container in the fridge for up to 2 days, but add the nuts and dressing just before serving to maintain freshness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg