This must be the 10th pumpkin recipe that I’m making in 2 weeks time.
And today I think it’s time for a highly delicious roasted pumpkin salad! Because that’s what happens when you buy one huge pumpkin one day at the supermarket without realising in time it’s only the hubs and me at home really.
Anyway, the pumpkin looked massive. But I have to say that we didn’t have a lot of trouble eating our way through it. I like a good old fashioned challenge in the kitchen. I’m all in for this one.
Let the pumpkin brainstorm begin!
Roasted Pumpkin Salad Recipe
Well if you ask me I think that pumpkin is quite an amazing but underrated vegetable. You can now get it (almost) all year round but I prefer to keep it as a treat for the colder darker autumn days. It’s fantastic hearty comfort food. But I guess I’ll go for a smaller one next time. The one I bought was huge.
I went for a chunky salad this time because I wanted the pumpkin to be the star of our dinner! Roasted pumpkin with red onions, arugula and pearl couscous. That sounds just perfect to me. All in all a wholesome, filling, rustic but still quite a light salad!
Are you looking for more winter pumpkin recipes?
Then also check out my pumpkin and carrot soup with crunchy ham and cheese grilled sandwiches! The perfect treat for a cold autumn or winter day.
Roasted pumpkin salad with red onion, arugula and pearl couscous...
- 1 lb fresh pumpkin (450 g)
- 2 handfuls fresh arugula
- a handful pumpkin seeds
- 1 medium red onion peeled
- 6 oz pearl couscous (170 g)
- 1 tbsp lemon juice
- 1 ¼ cups vegetable stock (300 ml)
- olive oil
- ground cinnamon
- ground cumin
- Slice the pumpkin into pieces. Chop the red onion roughly. Then add both to a mixing bowl.
Season with a sprinkle of pepper and salt, cumin and cinnamon. Drizzle with some olive oil also. Give the ingredients a good stir.
- Then pour the vegetables on a baking tray. Place the tray in a preheated oven at 430°F (220°C).
Bake the pumpkin and red onion for 20 minutes until soft. Once cooked through, remove the tray from the oven and then let the roasted pumpkin and onion rest at room temperature until cooled down. In the meantime prepare the pearl couscous. Pour the vegetable stock in a small saucepan. Place it over high heat until boiling. Then add the couscous.
Turn the heat low and cover the pan. Let the couscous swell in the hot stock for about 7 minutes or until tender. Don't add butter or olive oil. Once cooked, let the couscous cool down.
Transfer the cooled pumpkin and onion to a bowl, add with lemon juice and arugula. Check the seasoning and add extra pepper or salt to taste.
- Then divide the couscous over deep plates (if the couscous is too sticky, rinse it under cold water in a sieve) and top with the pumpkin salad. Sprinkle with pumpkin seeds. Serve.