New week, new month, new recipe!
So... after Halloween and Bonfire Night, we are now really on the countdown until Christmas! I'm aware there is still a Thanksgiving Day, for all of you on the other side of the pond, but since we don't have it in UK, Christmas is really the next big holiday on the horizon for us.
And I thought that slotting in a recipe for this roasted pumpkin salad with walnuts will be a good idea. Because, more-likely, we all have overdosed on the Halloween candy and toffee apples, and we will continue to do so in the festive season, which is just around the corner. So this roasted pumpkin salad will do nicely to keep a healthy balance of things, before over-indulging in the next few weeks.
I have spotted the recipe on Half Baked Harvest, and you can check the original version of this salad here. My version is vegan, with the vegan feta cheese replacement (I like the one from Sainsbury's FreeFrom range). I also added some toasted walnuts to give it that extra crunch.
Now, I know I said that October was the month for all things pumpkin (check out this post, which lists all the pumpkin creations from last month), but this recipe was just too good not to try it out! I'm a huge fan of warm, seasonal salads (you can also check this post for another roasted pumpkin salad I made last year), and this one is definitely a winner in my books! Roasted pumpkin has got this delicious, sweet flavour, which goes so well with these even sweeter, caramelised figs. Pomegranate seeds will not only add that juicy burst, but also look super pretty, however, you could also use some dried cranberries instead (I have tried both versions, and they are equally delicious).
I'm pretty sure this will be the last pumpkin recipe for a while, but I can't promise that, as I'm a sucker for all things pumpkin... so I may squeeze one or two more before the season ends.
Another great thing about this roasted pumpkin salad, is the fact that it's super easy to make, and it can be very easily customised, so feel free to swap the ingredients and replace them with your favourite type of salad, or nuts. But keep the figs, trust me, you don't want to substitute them! The combo of figs and thyme is absolutely heavenly, and I just love how fragrant and aromatic that little herb is.
Hope you will enjoy this roasted pumpkin salad with walnuts as much as I do! Thanks for stopping by today, enjoy your week ahead, and until next time!
Roasted Pumpkin and Walnut Salad
- ½ medium pumpkin or squash of choice (sliced)
- 6 tablespoon olive oil
- 4 tablespoon maple syrup
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 25 g walnut pieces
- 6-8 small figs (fresh or dried) halved
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ tablespoon orange zest
- ½ teaspoon black pepper
- 120 g wild rocket salad (1 pack)
- 60 g vegan feta cheese
- 4 tablespoon pomegranate seeds
- Heat the oven to 200 C. Place sliced pumpkin or squash on a baking tray, drizzle with 2 tablespoon olive oil and 2 tablespoon maple syrup. Sprinkle with salt and half of thyme leaves, toss together and place in the oven for about 20 minutes.
- Using a medium frying pan, toast your walnut pieces for a couple of minutes, until warm and fragrant.
- After 20 minutes, add halved figs into a baking tray, toss around some more, ensuring to cover figs in oil and maple syrup, and bake for another 10 minutes until the figs are soft.
- In a small jar or bowl, mix together remaining 4 tablespoon of olive oil, lemon juice, vinegar, orange zest and some salt and pepper.
- Mix roasted pumpkin and figs with rocket salad, top with vegan feta cheese, pomegranate seeds and toasted walnuts. Drizzle with some dressing, enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If using dried figs, reduce baking time to 5 minutes.