Roast Pumpkin Spinach Salad With Sesame- Fall Salad
Make this fall Special with this Roast Pumpkin Spinach Salad that is incredibly tasty and flavorful!! Could you resist a palatable Pumpkin Salad garnished with peanuts and sesame? Trust me, this healthy vegan Pumpkin Salad is going to be a hit in the family!!
Equipment
- Chopping board
- OTG/Oven
- Mixing bowl
Ingredients
- 250 gm Orange peel Pumpkin can use any pumpkin that is locally available
- 1 cup sorted, chopped, washed spinach Kale is a substitute
- 1 large red bell pepper use any bell pepper
- 1 large radish
- 1 medium onion
- 2 teaspoon Sesame
- 8-10 piece peanuts can use pecan/walnut/almonds
- ½ teaspoon mustard oil Can use olive oil
- a pinch salt
- 1 teaspoon lemon juice
- 1 teaspoon black pepper
Instructions
- Gather all the veggies. Make sure to wash them under running water.
- Chop the pumpkin and bell peppers in small and thin wedges, onion and radish in long slices, Spinach in long thin strands. Place them on baking tray with gap and apply little oil and spread sesame over it.
- I roasted in preheated (10 min at 200℃) OTG at 250℃ for 10 min. Since I had one tray and the small one, I had baked in two batches. You may do it in one go. Just be careful with spinach as it would be done sooner than others. You may take it out after 5 min.The Oven might take a bit longer than OTG. (May be around 15 min more)
- The pumpkin and onion would be a bit soft after roasting.
- The bell peppers are a bit crunchy after roasting. Spinach has lost some water and appears dark. You may have it raw if you like it that way.
- Take a large bowl and start adding roasted veggies to it. Top them with sesame, peanuts, lemon juice, and a little salt.
- If you wish to add maple syrup or honey, add it here. Remember to add honey when the salad is not so hot and has attained room temperature.Enjoy this crunchy nutty Roasted Pumpkin Spinach Salad!
Notes
- While roasting the veggies, keep an eye that they don't overcook and flip them once.
- Grease the baking tray with oil before placing the veggies.
- Preheated OTG takes less time to roast vegetables as compared to an oven or air fryer. The time mentioned may vary if you are using those for roasting.
- The bell peppers and radish are a bit crunchy. If you don't like them crisp, roast more for about 5 min or till soft.
- If you wish to add spinach raw, you may wash it thoroughly and keep it in a colander for draining excess water, or else the salad would be runny. When I baked spinach, it did leave the water and I avoided it adding to the mixing bowl.
| Nutrition Facts | |
|---|---|
| Serving size: 1 small bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 119 |
| % Daily Value* | |
| Total Fat 4.8g | 6% |
| Saturated Fat 0.7g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Total Carbohydrate 17.6g | 6% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 6.3g | |
| Protein 5.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 89mg | 7% |
| Iron 2mg | 13% |
| Potassium 611mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
- You may add raw spinach, raw radish to this recipe. Make sure to wash spinach thoroughly.
- If Oven is to be used, increase the time by 5-10 minutes for those steps where OTG is mentioned.
- This recipe can be easily scaled up to double or triple.