Warm Pumpkin Salad with Caramelized Onion, Cashews, Cranberries & Goats Cheese
Pumpkin season? Yes, I’m in! I love this cosy vibe during autumn, the colourful leaves falling from the trees and gorgeous pumpkins being sold at the market. Pumpkin soup, pumpkin pie, pumpkin muffins, roasted pumpkin, boiled pumpkin, steamed pumpkin, pumpkin quiche – I EAT IT ALL! This beautifully colourful pumpkin salad consists of roasted pumpkin (duh), crunchy cashews, fruity cranberries, aromatic goats cheese, caramelized onion and fresh basil. What’s not to love? When it comes to roasting pumpkin, I always add a little bit of cinnamon. Why? Because that combination is incredibly tasty!
that pumpkin love is justified
Okay, okay, I know that Halloween is a thing, but let’s not waste our pumpkins for scary sculptures in our front yards. Instead, let’s extract as much nutrition as we can because these eatable basketballs are brilliant. Similarly to carrots, pumpkins are rich in beta-carotene, an antioxidant that helps to prevent chronic diseases such as cancer or cardiovascular conditions. In the body, beta-carotene is converted to vitamin A which is a healthy treat for your eyes! They also contain vitamin C which is a good boost for your immune system as well as vitamin E, folate and iron. Pumpkins are dense in nutrients yet low in calories as they mainly consist of water- more than 90% of it! 100 grams of pumpkin only contain 26 calories so dig in, my fellow foodies! Let’s fill this warm autumn salad with gorgeous pumpkin and cashews, shall we?
Prep Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
For this recipe you will need:
½ Hokkaido pumpkin
1 tbsp olive oil
¼ tsp cinnamon
salt and pepper
1 red onion
1 tbsp olive oil
1 tbsp maple syrup
½ cup cashews
½ cup cranberries
1 tsp dried thyme
100g soft goats cheese
handful of fresh basil, finely chopped
- Preheat the oven to 180ºC on fan mode.
- Cut the pumpkin into small cubes with the skin on.
- Put the cubes into a large bowl and add a tablespoon of olive oil, the cinnamon, salt and pepper. Place on a baking tray and roast in the oven for 30 minutes.
- In the meantime, slice the onion into thin rings. Heat the olive oil and caramelize the onion along with maple syrup and dried thyme. After the onions have turned soft, add the cashews and cranberries until gold-brown and crunchy.
- Combine the roasted pumpkin with the caramelized onion and cashews, add the goats cheese and finish it off with fresh basil.
- Enjoy, enjoy, enjoy and enjoy some more and join forces to show Starbucks that we don’t need pumpkin spiced lattes in order to embrace autumn!