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.
Kiersten @ Oh My Veggies says
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!
bakerbynature says
Yay! Let me know if you do make it!
Katie @ Blonde Ambition says
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!
bakerbynature says
Thanks, Katie! I eat raw kale for the same reasons… health and whatnot 😉
kristy says
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!
bakerbynature says
I love that squash recipe! I’m so happy you still make it 😉
Ashley says
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!
bakerbynature says
I’m not salad crazy either, but when you throw the right ingredients together, it can be a beautiful thing!
Ashley Bee says
Oh wow, I love this! I also tend to shy away from raw kale, but I might have to make an exception here…
bakerbynature says
Try it! It’s not as “raw” tasting as you think it’ll be – promise!
Tina @ MorePleaseRecipes says
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!
bakerbynature says
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!
baker street says
I love the idea of roasted pumpkin in my salad and I love that you made a shallot vinaigrette to go with it. 🙂
bakerbynature says
The vinaigrette might have been my favorite part – so tangy and full of flavor!
Nicole @ Lapetitebaker says
This salad sounds amazing! And you’re pictures are lovely.
amy @ fearless homemaker says
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!
Maureen | Orgasmic Chef says
It’s springtime down here now but I would LOVE this salad. I can see how you’d prefer this over a donut. 🙂