Roast pumpkin salad

Roast pumpkin salad

Autumn is the perfect time of year to enjoy the spectacular British outdoors. As the countryside transforms into a beautiful tapestry of reds and oranges, and the crisp autumnal air enhances your country pursuits- why not take your autumnal outdoor adventures to the next level by bringing a delicious seasonal picnic with you?

If you’re looking for some inspiration, country living experts Humes Outfitters would be delighted to share their favourite seasonal picnic staples.

Roast pumpkin salad  

Looking for a light and nutritious side to round off the savoury portion of your seasonal picnic? Add a delicious salad to your basket to perfect your set-up. Contrary to what you may think, salads aren’t just for the summer months — there are plenty of autumnal vegetables which make perfect additions to a leafy dish.

To make this salad as a main dish for four or a side dish for six–eight, gather the ingredients below:

  • 1 small pumpkin (about a kilogram), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 500g mixed salad greens
  • 150g crumbled feta cheese
  • 100g dried cranberries or raisins
  • 60g pumpkin seeds
  • Half a red onion, finely chopped
  • Balsamic vinaigrette dressing

Follow the steps below to make a roast pumpkin salad for your autumnal picnic:

  1. Preheat your oven to 200°C (180°C for fan ovens).
  2. In a large bowl, toss the pumpkin cubes with olive oil, dried thyme, salt, and pepper until they’re evenly coated.
  3. Spread the seasoned pumpkin cubes in a single layer on a baking tray.
  4. Roast in the preheated oven for about half an hour, or until the pumpkin is tender and slightly caramelised.
  5. Remove the roasted pumpkin from the oven and allow it to cool to room temperature.
  6. While the pumpkin is cooling, assemble your salad by combining the mixed greens, crumbled feta cheese, dried cranberries, or raisins, toasted pumpkin seeds, and sliced red onion in a large storage container.
  7. Add the cooled roast pumpkin to the salad and drizzle balsamic vinaigrette dressing on top.
  8. Gently toss the salad to combine all the ingredients and coat them with the dressing.
  9. Place the lid on your container and store it in the fridge until you’re ready to set off for your picnic.

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