A few weeks ago, while browsing the menu at a restaurant I cannot for the life of me remember the name of, my eyes gazed upon three words that rocked my world: roasted pumpkin salad.
Roasted pumpkin. Duh. Why had I never thought of that?
Am I the only one who figured the only way to get your pumpkin fix was out of a can?
I can’t be. Right…? How was I to know all those adorable pumpkins decorating my apartment could have been dinner? Because they can so be dinner.
Dinner time usually finds me feeling more lazy than ambitious, so roasting is the way to go when you want minimum work and maximum flavor. All these adorable little pumpkins needed was a quick slicing, de-seeding, and a toss in olive oil before heading to the oven to do their business. Easy, easy!
While the pumpkins were busy getting soft and creamy in the oven, I chopped up some kale and fresh mozzarella so they’d be ready to jump into the roasted pumpkin party once it was ready; an easy shallot vinaigrette was also quickly whipped up and waiting near by.
Now. This was my first time eating kale raw, so I was a bit skeptical on how this would all turn out. I always imagined raw kale tasting a bit like grass… or leaves or something way too earthy for a girl like me, but tangled between chewy bites of mozzarella and creamy roasted pumpkin, the crunch of the raw leafy green was much welcomed.
In short, this salad was Ah-maze-ing. And when I say amazing, I mean, like, I passed on going out for doughnuts the day I made this because I had leftover salad I was going to snack on instead. That kind of amazing. C-r-a-z-y.
This is so my new go-to recipe when I’m in need of a salad fix , because tomatoes and basil are quickly becoming extinct locally in these parts (boo!), and this girl welcomes any excuse to eat giant chunks of cheese and call it salad.
Roasted Pumpkin, Kale, and Mozzarella Salad with Shallot Vinaigrette - Baker by Nature
2 pounds of pumpkin (I used jack be little pumpkins I had laying around the apartment), seeded and sliced into large pieces (about 1 inch thick)
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound kale (I used black tuscan kale), stems and center ribs discarded and chopped into bite sized pieces
4 ounces fresh mozzarella cheese, diced into small (about a 1/2 inch) cubes
Preheat oven to 425 degrees (F). In a large bowl toss sliced pumpkin with olive oil, salt, and pepper. Spread pumpkin in a single layer on a parchment paper lined baking sheet and bake for 35-40 minutes, flipping pumpkin pieces half way through to ensure even baking. Once pumpkin is cooked, immediately remove it from the baking sheet and in a large bowl toss with kale, cheese, and vinaigrette (recipe below). Serve salad as soon as possible, as the warm pumpkin slightly melts the cheese and wilts the kale making this extra tasty. But honestly, I ate the leftovers happy as a clam.
Shallot Vinaigrette - Baker by Nature
2 tablespoons finely chopped shallot
juice of one lemon
1/4 cup olive oil
1/8 cup balsamic vinegar
salt & fresh ground pepper to taste
In a small bowl whisk shallots, lemon juice, balsamic vinegar, salt and pepper together, once combined add olive oil in a slow stream, whisking until well combined.
It’s springtime down here now but I would LOVE this salad. I can see how you’d prefer this over a donut.
This sounds lovely! I’ve eaten all these ingredients separately, but never together – i bet the flavor combo is just amazing. Will have to try soon!
This salad sounds amazing! And you’re pictures are lovely.
I love the idea of roasted pumpkin in my salad and I love that you made a shallot vinaigrette to go with it.
The vinaigrette might have been my favorite part – so tangy and full of flavor!
This salad looks absolutely incredible! And I would definitely have to say that us pumpkin lovers gotta stick together. I love using fresh pumpkin- good riddance to the canned stuff!
Fresh pumpkin is my go-to now for salads/ and roasted veggies, but I’m still guilty of using the canned stuff when it comes to baking – it’s just so convenient!
Oh wow, I love this! I also tend to shy away from raw kale, but I might have to make an exception here…
Try it! It’s not as “raw” tasting as you think it’ll be – promise!
For the last few years, I’ve been trying so hard to convince myself to love salad as much as everyone else seems to. I’m still working on that. Strangely, though, kale salads seem to be something I like a lot more than traditional salads. Shocking, right? But they can be delicious. And your version here, with pumpkin and mozzarella and a shallot dressing, looks incredible. I can’t wait to try!
I’m not salad crazy either, but when you throw the right ingredients together, it can be a beautiful thing!
Nothing wrong with giant chunks of cheese in a salad in my book! This looks delicious! I’m glad you described the kale flavor too because like you I would have guessed it wouldn’t taste great raw. I know I would love this salad. And do you know I still make your butternut squash and shallot recipe from last year. You know your squash girl!
I love that squash recipe! I’m so happy you still make it
This sounds so good! I am not a huge fan of raw kale either (I pretty much just will myself to eat it because, you know, health and whatnot), but I find it’s PERFECT when you let it sit in the vinaigrette for a few minutes before pairing it with warm salad ingredients so it gets a little wilted. This salad sounds like you’ve perfected just that!
Thanks, Katie! I eat raw kale for the same reasons… health and whatnot
Wow, this looks SO good–I love this idea! And I say this as someone who doesn’t normally enjoy salad. I’m totally going to make this with the pumpkin I have sitting on my counter!
Yay! Let me know if you do make it!
Maybe it’s not the prettiest dish, but I KNOW it is yummy. Thanks for a fantastic idea! Comforting, hot and yummy salad for Fall.
I suppose beauty is in the eye of the beholder; But I found this salad quite pretty.
you are the BEST and that sounds yummy. I hate cutting pumpkins tho – and I chop waaaay too many of them at work! Will you come to england and make it for me and drink wine and gossip with me plz?
What a beautiful salad, the flavours must be so comforting and delicious! I’ve been wanting to buy pumpkin for quite some time, and kale too. Would love to make this soon!
Beautiful! I love the photos. I’m a big fan of kale and roasted pumpkins. I actually make Caesar salad with Kale instead of romaine.
What an elegant salad! Perfect for the chilly months. I love kale in my salads, but have never paired it with pumpkin before! I once roasted my own pumpkin but have been too lazy to do it myself in ages. I need to try it again because this salad is screaming out my name! So many of my favorites on one plate.
omg . . . this makes my mouth water. What a great fall-time salad. I love it.
Can you believe I’ve never had kale? I am obviously deranged.
But besides that, this salad looks delicious! I love the unique combination of flavors. And those roasted pumpkins look to-die for! Also, beautiful pictures!!
This salad looks so good.. i’m trying to get better with my eating habits and eat more salads!
This salad was a winner for me – hope you give it a try
This is beautiful! I love the big chunks of mozzarella!
Thank you, Cassie! I’m guilty of eating almost all of the cheese first
What great flavors in this salad, and PACKED with nutrients too!
Looks great! I’ve never roasted pumpkin before… I usually just eat it fresh right after carving! Lol. I think I might be the only one that likes that!
I simply love your salad my friend, there are so many delicious components
Cheers
Choc Chip Uru
This is a really lovely salad. First of all I love anything roasted – I can’t describe how delicious food becomes by simply putting in the oven. And I really like that you tossed the roasted pumpkin with kale. I have to try this. The dressing is simple too. I’m looking forward to this salad already!
I just bought pumpkins to try the very same thing too. I had seen a recipe for a roasted salad and was intrigued by it and now I’m glad to see you doing one too. Love your dressing and salad. I hope I don’t chicken out on trying the salad.
Woo hoo! Glad you discovered the joys of pumpkin guts! I never knew just how delicious these beauties could be until I moved to the Caribbean where savory pumpkin is a dish for every day
This salad is perfect for down here!
I don’t know – I’ve never quite been able to get on board with pumpkin, but the odd bit now and again isn’t too bed. The rest of the ingredients here I’d definitely be all over! I had my first spaghetti squash today too – man those are good!!! And so cool too, how they’re all… stringy!
Kale AND roasted pumpkin?? Love this!! I am totally the person who thinks you can only get your fix from a can – love that this proves me wrong!!
I would never have thought of using the little pumpkins that way. You are so creative!
Pumpkin, kale and mozzarella — all my favorite ingredients in one plate!!