Roasted Pumpkin Salad with Chickpea and Feta

Roasted Pumpkin Salad is a delicious bowl of fresh warm salad loaded with pumpkins, bell peppers, carrots, chickpeas, and salty feta. All this goodness is dressed in Maple Chili Dressing.

About Roasted Pumpkin Salad

A combination of these roasted vegetables with slightly sweet and tangy spiced maple dressing and topped with salty feta cheese for that extra creaminess creates just a mind-blowing experience for your taste buds! 

Pumpkins are definitely one of the most popular dishes for Halloween or Thanksgiving, however, you shouldn’t restrict yourself from preparing pumpkin or other squash recipes all year round.

Depending on where you are located there are always different pumpkins/squash types available.

And there are so many recipes you can make out of them! Pumpkin soup, pumpkin casseroles, pumpkin fries, pumpkin salad, pumpkin pancakes, and so on...

Instructions

STEP 1

Preheat oven to 390F.

Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin). 

STEP 2

Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the veggies are evenly coated in oil.

STEP 3

Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.

STEP 4

While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a mason jar, secure the lid, and shake well. 

STEP 5

When veggies are cooked you can start preparing your salad for serving.

In a salad bowl,  arrange the lettuce leaves (pro tip: use a salad spinner to wash and dry salad leaves quickly!) around the plate or on one side (personal preference).

Then, add one layer of chickpeas to the bottom, top up with cooked veggies and add one more layer of chickpeas on top. 

Drizzle your salad with dressing and lightly toss. 

Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

PRO TIP: Don’t cut your veggies too thin and don’t overbake the veggies, otherwise, your salad can turn into a puree.

Note: If you’re not a parsley lover, cilantro works also amazing in this salad.

This salad is served warm, but totally fine to serve it cold. I personally like the taste of roasted pumpkin when it’s warm rather than cold.

Store: refrigerated for up to 2 days. Feel free to prep roasted pumpkin ahead and keep it in the fridge for 2-3 days before use. 

Variations

• Lettuce - In this recipe, I’ve used frisee lettuce, but another great option is to use spinach instead.
• Protein - For a wholesome meal add grilled or cooked chicken on top of the salad.
• Flavorful Toppings - For toppings add dried fruits like cranberries or cherries. Pecans, almonds, or your favorite nuts will also work well combined with roasted pumpkin and sweet Maple Chili Dressing. 

Recipe

Roast Pumpkin Chickpea And Feta Salad

Julia | The Yummy Bowl

Roasted Pumpkin Chickpea and feta salad - A Delicious bowl of salad loaded with Pumpkins, bell peppers, carrots, Chickpeas, and salty Feta. All this goodness is dressed in Maple Chili Dressing to add that little extra touch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American, international

Servings 2 portions

Calories 576 kcal

INGREDIENTS

  

1x2x3x

For Salad

• 10 oz fresh pumpkin, cut into strips
• 2 small carrots, cut into strips
• 1 bell pepper, cut into strips
• 1 can chickpea
• 1 tablespoon sesame oil
• Pinch of salt
• Frisee lettuce , 5 leaves
• 1 oz feta cheese
• parsley, or cilantro

For Maple Chili Dressing

• ½ teaspoon chili flakes
• ½ teaspoon ginger powder
• ½ teaspoon curry powder
• 2 tablespoon sesame oil
• 1 teaspoon lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon dry garlic powder
• Pinch of salt
• ¼ teaspoon pepper

INSTRUCTIONS

 

• Preheat oven to 390F.
• Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).
• Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the strips are evenly coated in oil.
• Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.
• While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a jar, secure the lid and shake well.
• When veggies are cooked you can start preparing your salad for serving. In a salad bowl, arrange the lettuce leaves around the plate or on one side (personal preference). Then, add one layer of chickpeas in the bottom, top up with cooked veggies and add one more layer of chickpeas on top.
• Drizzle your salad with dressing and lightly toss.
• Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

NOTES

• If you’re not parsley lover, cilantro works also amazing in this salad.
• This salad is served warm, but totally fine to serve it as a cold salad as well. I personally like the taste of roasted pumpkin when it’s warm rather than cold.
• Store: refrigerated for up to 2 days. Feel free to meal prep roasted pumpkin ahead and keep it in the fridge for 2-3 days before use.
• PRO TIP: Don’t cut your veggies too thin and don’t over bake the veggies, otherwise, your salad can turn into a puree.

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NUTRITION

Calories: 576kcal

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.