Roasted Pumpkin and Cheddar Salad

Roasted Pumpkin and Cheddar Salad

prep time

minutes
cook time

minute
servings
8

Ingredients










Cooking Instructions

1

Heat oven to 350°F. Cut off top of pumpkin and scrape out seeds (reserve) and stringy pulp. Set aside. Toss seeds with olive oil to coat, salt, pepper and chili powder. Spread onto baking sheet and bake 25 minutes, or until golden brown.


2

Increase oven temperature to 400°F. Slice pumpkin into 1/2-inch-thick slices (do not peel). Drizzle with olive oil and season with salt and pepper. Place on baking sheet and bake 15-20 minutes, until browned and cooked through.


3

To assemble salad, place kale in large bowl. Top with roasted pumpkin slices, red onion, crumbled cheddar, cranberries and roasted pumpkin seeds. Drizzle with olive oil and red wine vinegar. Adjust seasonings to taste.


Ingredients










Cooking Instructions

1

Heat oven to 350°F. Cut off top of pumpkin and scrape out seeds (reserve) and stringy pulp. Set aside. Toss seeds with olive oil to coat, salt, pepper and chili powder. Spread onto baking sheet and bake 25 minutes, or until golden brown.


2

Increase oven temperature to 400°F. Slice pumpkin into 1/2-inch-thick slices (do not peel). Drizzle with olive oil and season with salt and pepper. Place on baking sheet and bake 15-20 minutes, until browned and cooked through.


3

To assemble salad, place kale in large bowl. Top with roasted pumpkin slices, red onion, crumbled cheddar, cranberries and roasted pumpkin seeds. Drizzle with olive oil and red wine vinegar. Adjust seasonings to taste.


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