Pumpkin salad

This roasted chickpea and pumpkin salad is made with spinach, feta and a simple red wine dressing. Perfect as a side salad to any meal- easy nutritious and flavourful.

This Pumpkin Quinoa Salad is the perfect seasonal lunch or dinner recipe. It's packed with hearty ingredients like roasted pumpkin, warm quinoa, and crisp kale making it extra filling and delicious.

This roasted beetroot and pumpkin salad is made with lentils, feta, pumpkin seeds and a simple citrus dressing. It's a delicious hearty side salad that can be enjoyed warm or cold. Recipe is vegetarian, nut-free, and can be vegan.

This roasted pumpkin salad is such a stunning, delicious, healthy, fast and fresh warm salad with plenty of veg, healthy good fats and a whole lot of flavour!

This is a recipe inspired by the flavours of a Spiced Sweet Potato Lentil Salad from a cookbook called Community by Sydney local Hetty McKinnon. Lentils are tossed with cinnamon-perfumed, pan-roasted pumpkin, along with candied walnuts, a handful of greens and drizzle with a spiced Honey Dressing. SO MOUTH-WATERINGLY GOOD, this is definitely what I consider to be a Company-Worthy Salad: Filling, nutritious, and something different. It makes an excellent vegetable meal option or work lunch…

Roast Pumpkin and Lentil Salad is a rich, nutritious, and healthy fall dish that can be served warm or cold. Plant-Based & Gluten-Free.

Pumpkin Couscous Salad - sweet butternut squash salad with chargrilled capsicum, mint & couscous.

A quick, easy roast pumpkin salad recipe for quick week lunches. Super healthy and super delicious with bursts of sweet pomegranate and salty feta!

Brighten up your fall menu with this Roasted Pumpkin and Beetroot Salad! 🍂🥗 A delicious combination of tender roasted veggies and fresh greens, topped with a tangy dressing. Perfect for a nutritious lunch or festive side dish. 🎃🍴 #HealthyRecipes #PumpkinSeason #BeetrootSalad

Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss…