New week, new month, and a delightful new recipe to brighten your table!
As the crisp autumn air settles in, and the last echoes of Halloween and Bonfire Night fade, our thoughts inevitably turn towards the festive season. For those of us in the UK, Christmas is rapidly approaching as the next major celebration. While our friends across the pond in the US still have Thanksgiving to look forward to, here, the countdown to Christmas has truly begun!
Amidst the tempting array of holiday treats that are just around the corner, it’s the perfect time to introduce a recipe that offers a delicious yet healthy balance. This roasted pumpkin and walnut salad is not just a dish; it’s a vibrant ode to autumn, designed to nourish and delight before the inevitable indulgence of the festive period.
Embrace the Season: Why This Roasted Pumpkin & Walnut Salad is a Must-Try
After a season of Halloween candies and sticky toffee apples, our palates, and perhaps our waistlines, are craving something fresh and wholesome. This roasted pumpkin salad with toasted walnuts and sweet figs offers exactly that – a perfect harmony of flavors and textures that feels both comforting and light. It’s an ideal choice to maintain a healthy equilibrium as we approach the joyful, but often calorie-dense, holiday weeks.
This recipe is a thoughtful adaptation of a wonderful creation I discovered on Half Baked Harvest. While their original version features roasted squash, caramelized figs, and feta, my take on this incredible salad is entirely vegan. I’ve successfully swapped traditional feta for a delicious vegan alternative (the Sainsbury’s FreeFrom range offers an excellent option) and enhanced the texture with the delightful crunch of toasted walnuts.
I know, I know! I previously declared October the month for all things pumpkin (and if you’re still craving more, check out this post for a roundup of last month’s pumpkin delights). However, this particular recipe was simply too exquisite not to share. My love for warm, seasonal salads runs deep, especially during the cooler months. If you enjoyed my previous roasted pumpkin salad from last year, you’ll find this new creation an absolute winner!
A Symphony of Flavors and Textures
What makes this salad truly stand out is the interplay of its star ingredients. Roasted pumpkin develops an irresistible natural sweetness, perfectly complemented by the even sweeter, almost jam-like caramelized figs. These two elements create a foundation of deep, warm flavors that are utterly comforting. To cut through this sweetness and add a burst of freshness, vibrant pomegranate seeds are scattered generously over the top. Not only do they provide a juicy, tangy pop with every bite, but their jewel-like appearance also elevates the visual appeal of the dish. If pomegranates aren’t readily available, dried cranberries make a fantastic substitute, offering a similar tart-sweet contrast (I’ve tried both, and both are equally delicious!).
While I’m fairly certain this will be my final pumpkin recipe for the immediate future, I can’t make any definitive promises! As a self-confessed “sucker for all things pumpkin,” there’s always a chance I might squeeze in one or two more delightful pumpkin creations before the season truly ends. The versatility and comforting flavor of pumpkin are simply too good to resist!
Effortless Elegance: Easy Customization for Every Palate
Beyond its incredible taste, another fantastic aspect of this roasted pumpkin salad is its sheer simplicity and adaptability. It’s incredibly easy to prepare, making it a perfect candidate for a quick weeknight meal or an impressive side dish for entertaining. The recipe is also highly customizable, allowing you to tailor it to your personal preferences or whatever ingredients you have on hand. Feel free to experiment with different types of salad greens – perhaps a mixed leaf blend or tender spinach – or swap out the walnuts for other nuts like pecans or almonds to vary the crunch and flavor profile.
However, there’s one ingredient I implore you not to substitute: the figs. Trust me on this! The combination of sweet, caramelized figs with the earthy, aromatic fresh thyme is nothing short of heavenly. The subtle yet distinct fragrance of thyme elevates the entire dish, creating a culinary experience that is truly unforgettable. This delightful pairing is the secret to the salad’s unique charm, so be sure to include it for the full, exquisite flavor.
Whether you’re looking for a healthy lunch, a light dinner, or a vibrant side dish, this roasted pumpkin and walnut salad is guaranteed to impress. Its blend of sweet, savory, and tangy notes, coupled with a satisfying mix of textures, makes it a truly wholesome and satisfying meal. It celebrates the best of autumn produce while providing a much-needed nutritional boost.
I truly hope you will enjoy this delightful roasted pumpkin salad with walnuts as much as I do! It’s a recipe that captures the essence of the season and offers a refreshing take on healthy eating. Thanks for stopping by today; I appreciate you spending your time here. Enjoy your week ahead, savor every delicious bite, and until next time!
A.
📖 Recipe: Roasted Pumpkin and Walnut Salad
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Roasted Pumpkin and Walnut Salad
15
30
45
2 people
437kcal
Ingredients
- ½ medium pumpkin or squash of choice (sliced)
- 6 tablespoon olive oil
- 4 tablespoon maple syrup
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 25 g walnut pieces
- 6-8 small figs (fresh or dried) halved
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ tablespoon orange zest
- ½ teaspoon black pepper
- 120 g wild rocket salad (1 pack)
- 60 g vegan feta cheese
- 4 tablespoon pomegranate seeds
Instructions
- Preheat your oven to 200°C (400°F). Arrange your sliced pumpkin or squash on a baking tray. Drizzle evenly with 2 tablespoons of olive oil and 2 tablespoons of maple syrup. Sprinkle with sea salt and half of the fresh thyme leaves. Toss gently to ensure everything is well coated, then roast in the oven for approximately 20 minutes until the pumpkin begins to soften and caramelize.
- While the pumpkin is roasting, heat a medium frying pan over medium heat. Add the walnut pieces and toast for a couple of minutes, stirring occasionally, until they are fragrant and lightly golden. Be careful not to burn them. Set aside.
- After the pumpkin has roasted for 20 minutes, add the halved figs to the same baking tray. Toss them with the pumpkin, making sure they are lightly coated in the oil and maple syrup. Return the tray to the oven and bake for an additional 10 minutes, or until the figs are tender and slightly caramelized, bursting with sweet juiciness.
- Prepare your dressing: In a small jar or bowl, combine the remaining 4 tablespoons of olive oil, lemon juice, apple cider vinegar, orange zest, and a pinch of salt and black pepper. Whisk or shake vigorously until well combined.
- To assemble the salad, gently mix the warm roasted pumpkin and figs with the fresh wild rocket salad in a large bowl. Transfer to serving plates, then crumble the vegan feta cheese over the top, followed by the pomegranate seeds and the toasted walnuts. Drizzle generously with your prepared dressing and serve immediately. Enjoy the harmonious blend of flavors and textures!
Please note that all my recipes are developed and tested using metric grams for accuracy. I highly recommend using digital scales for the best results. While I have provided a conversion to US customary measurements in the recipe, please be aware that I have not personally tested the recipe using these conversions.
Notes
- If you are using dried figs instead of fresh, reduce their baking time to approximately 5 minutes to prevent them from becoming too tough.