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.
Kari@Loaves and Dishes says
What great flavors in this salad, and PACKED with nutrients too!
Cassie says
This is beautiful! I love the big chunks of mozzarella!
bakerbynature says
Thank you, Cassie! I’m guilty of eating almost all of the cheese first 😉
Ashley @ Wishes and Dishes says
This salad looks so good.. i’m trying to get better with my eating habits and eat more salads!
bakerbynature says
This salad was a winner for me – hope you give it a try 😉
Hayley @ The Domestic Rebel says
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!! 🙂
Michelle @ Eat Move Balance says
omg . . . this makes my mouth water. What a great fall-time salad. I love it.
sally @ sallys baking addiction says
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. 🙂
Jackie @ The Beeroness says
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.
Jenny @ Ichigo Shortcake says
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!
Em (Wine and Butter) says
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?
Piper @ Got it Cook it says
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.
bakerbynature says
I suppose beauty is in the eye of the beholder; But I found this salad quite pretty.