This Roasted Pumpkin Salad is made with a handful of simple ingredients and a honey balsamic vinaigrette for a tasty salad that is perfect for the winter!
Ingredients
4 cups pumpkin, cut into cubes
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 cups chopped kale or spinach
1/4 cup crumbled feta cheese
1/4 cup pomegranate seeds
3 tbsp walnuts, chopped
2 tbsp mint, chopped
DRESSING
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
salt & pepper to taste
Directions:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the cubed pumpkin in a bowl with olive oil, salt and pepper.
- Spread the pumpkin onto the baking and roast in the oven for 25-30 minutes. Remove and let cool.
- In a large mixing bowl toss together the pumpkin, leafy greens you choose, feta, pomegranate, walnuts, and mint.
- To make the dressing, mix the olive oil, balsamic vinegar, honey, salt and pepper together in a cup or a jar.
- Pour the dressing onto the salad and toss it together. Season with additional salt and pepper if desired.