Delicious Roasted Hokkaido Pumpkin Salad

Whenever people ask me what my favorite food is I can’t help and answer “salad”. They give me strange looks! But honestly, what’s better and more versatile than a salad? You can have them summer-y like the watermelon-feta salad, you can have them winter-ish, you can have light and fresh ones but you can also make rich and heavy ones. Name one other food that can do the same? Yeah, thought so :D So today I’m showing you one of my favorite salads for autumn: a delicious pumpkin salad!

Smooth transition from summer to autumn

When eating this yummy pumpkin salad you can still taste summer because of the fresh field salad parts, the feta crumbs and the sweet cherry tomatoes – but at the same time you can taste the first signs of autumn when you bite into one of the amazing roasted pumpkin pieces. I topped my salad with balsamic vinegar and olive oil but you can go for whatever dressing you want.

Seriously, I love how amazing this combination of pumpkin and a summer-y salad taste. Definitely one of my new favorites!

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How to make a yummy roasted hokkaido pumpkin salad

All you need for this easy recipe is:

  • 1/4 hokkaido squash
  • field salad
  • 100g feta
  • some tomatoes
  • balsamic vinegar
  • olive oil
  • some herbs, salt & pepper

First of all you have to roast the pumpkin. For this you have to carve out the hokkaido squash and get rid of the gross inner part with the seeds. Then just slice it into little cubes and put it into a pan with some olive oil. Now you want to roast the little cubes until they’re soft and a little brownish on the outside. I usually do that on medium temperature in order not to burn them – we don’t want a burned black pumpkin salad :D Next step: you just have to put all ingredients into a bowl or on a plate and top it with your dressing! Salads are so easy to make – how can you not love them?

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What’s your favorite food? Do you love salad as much as I do?

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