Roasted Pumpkin Salad

This Roasted Pumpkin Salad is the perfect seasonal dish to serve to family and friends. Made with butternut squash and a balsamic garlic dressing, it's quick, easy, and full of flavor.

Course Salad

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 157kcal

Author Tania Sheff

Ingredients

1 medium butternut squash, peeled and cut into thin half circles
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 garlic clove, minced
¼ tsp. sea salt or to taste

Instructions

Heat up a large, non-stick skillet or cast iron griddle over medium-high heat. Fry the pumpkin without any oil, for about 3 minutes on each side, until it gets brown marks and softens.
In the meantime, prepare the dressing by shaking the oil, vinegar, garlic, and salt in a small jar.
Arrange the roasted pumpkin on a serving platter and pour the dressing on top. Serve warm or cold.

Video

Notes

Tips for the best Roasted Pumpkin Salad

Choose the right pumpkin. When buying winter squash, choose one that feels heavy for its size. Avoid bruises and mold, and look for one with a small bulb, indicating less seeds and more meat.
Slice the butternut squash thinly. To be able to roast the pumpkin quickly, cut it into thin pieces. This way it will be softened by the time the browning has started.
Use fresh garlic. Fresh ingredients always have better flavor, so for a salad like this with only a few simple ingredients, using freshly minced garlic is a must.
Use good quality balsamic vinegar. For the right blend of rich sweet flavor and acidity, choose a high quality balsamic vinegar. It will make a big difference.

How to Store

Store this Roasted Pumpkin Salad in the refrigerator in an airtight container. If possible, store the pumpkin separately from the dressing or it will absorb as it sits. The salad will last for up to 5 days. You can also freeze the pumpkin once it has cooled. Keep it in a freezer-safe ziplock bag and allow to thaw overnight before serving.

Nutrition