Autumn is the season of the pumpkin - in all its shapes, colors, and flavors. In this recipe, we opt for a gently warm, vegetarian salad starring roasted Hokkaido pumpkin. Roasting gives it a lightly caramelized touch and a nutty depth that perfectly suits the season. Chickpeas and feta provide a hearty, protein-rich base that makes you forget all about meat. Sun-dried tomatoes add a concentrated savoriness that completes the flavor composition. This lukewarm pumpkin salad is satisfying, nourishing, and heartwarming - ideal for a cozy autumn lunch.
Lukewarm pumpkin salad
Ingredients
For the roasted pumpkin
- 700 grams pumpkin 1 small Hokkaido
- 4 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon fennel seeds crushed
- 1 teaspoon nutmeg
Other ingredients
- 240 grams chickpeas 1 can
- 150 grams feta cheese
- 50 grams sun-dried tomatoes in oil
- 2 cloves garlic
- 1 red onion
- 1 handful fresh mint leaves
Instructions
Preparing the pumpkin
- Halve the pumpkin and remove the seeds. Cut the pumpkin into small pieces.
- Arrange the pumpkin pieces on a baking sheet lined with parchment paper. Then drizzle with the olive oil and herbs. Mix everything well.
- Bake the pumpkin in a preheated oven at 180°C (350°F) for 35 minutes
Preparing the remaining ingredients
- Remove the ends of the onion and halve it. Peel and slice the red onion into rings.
- Crush the garlic cloves with the blade of a kitchen knife. Then peel and cut them into small pieces.
- Chop the sun-dried tomatoes into small pieces.
- Open the can of chickpeas and rinse them under cold water.
- Chop the fresh mint into small pieces.
- Cut the feta into small cubes.
Making the lukewarm pumpkin salad
- Heat some olive oil in a large pan or wok. Sauté the onion and garlic for a few minutes. Then reduce the heat and add the sun-dried tomatoes and chickpeas. Let this warm through thoroughly.
- Remove the roasted pumpkin from the oven and mix it with the remaining ingredients.
- Finally, add the feta.
- Spoon this mixture into deep plates and garnish with some finely chopped mint leaves.
Nutrition
How to make lukewarm pumpkin salad
This vegetarian warm pumpkin salad is prepared in two phases. First, we prep the pumpkin, which then goes into the oven for a good half hour. While it roasts, we chop and prepare the remaining ingredients. After that, it's just mixing, serving, and enjoying.
Preparing the pumpkin
For this lukewarm pumpkin salad, you can use either butternut or Hokkaido squash. There's a key difference: butternut needs peeling, while Hokkaido's skin can be left on. In fact, keeping the skin adds extra flavor - which is why I choose Hokkaido.
Start by slicing the pumpkin in half next to the stem. Scoop out the seeds from both halves. Also remove the stem attachment and the tough bottom part.
Next, cut the halves into rings, then chop those into small pieces.
Line a baking tray with parchment paper and preheat the oven to 180°C (356°F). Spread the pumpkin pieces out on the tray.
Drizzle with olive oil and sprinkle with herbs - for example: thyme, nutmeg, crushed fennel seeds, sage. Mix everything well so the oil and herbs coat the pumpkin evenly. Feel free to use other spices to taste.
Roast the pumpkins in the oven for 35 minutes.
Preparing the Other Ingredients
While the pumpkin is roasting, we move on to the rest.
Start with the red onion: trim the ends, halve it, peel off the tough outer layer, and slice into rings.
Next, the garlic cloves: crush them with the flat side of a kitchen knife, peel, and finely chop.
Chop the sun-dried tomatoes into small pieces. Use the kind preserved in oil - they're easy to work with and full of flavor.
Open the can of chickpeas and rinse them well under cold water.
Cut or crumble the feta cheese into small chunks.
Finally, finely chop a few fresh mint leaves for garnish.
Making the lukewarm pumpkin salad
Heat a bit of olive oil in a large pan or wok. Sauté the onion and garlic for a few minutes.
Then add the sun-dried tomatoes and chickpeas. Let everything warm through gently over low heat.
Once the pumpkin is ready, take it out of the oven and mix it into the chickpea and sun-dried tomatoes mixture.
Lastly, fold in the feta. Serve the salad immediately in deep plates and finish with the chopped fresh mint.
More surprising.pumpkin
The ultimate autumn vegetable is undoubtedly the pumpkin. They're abundantly available and easy to find everywhere. Here you'll discover more delicious pumpkin dishes - from savory to sweet:
- Spicy curry pumpkin soup.
- Spicy pumpkin soup with wild rice.
- Stew of chicken hearts with pumpkin.
- Delicious filled pumpkin from the oven.
- Thai curry with pork and pumpkin.
- Biscoff pumpkin pie.
- Pumpkin cake with raisins.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
My favorite vegetarian lunch in autumn