Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Pumpkin Salad Recipe
    Lost? Site Map

    Roasted Pumpkin Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    urbanhippiemama's Note:

    I had this at a party, and it was SO delicious!! I made it myself one day, and used what I had: delicata squash instead of pumpkin, and feta instead of goat cheese. We ate it with tortilla chips, and it was so good. Hope you enjoy.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered. Add half the olive oil and shake again.
    2. 2
      Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base. Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork. Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.
    3. 3
      Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split. Continue roasting until the onions and pumpkin or butternut are tender.
    4. 4
      Remove from the oven and divide between 4 salad plates. To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese. Sprinkle with lemon juice and about 2-4 teaspoons olive oil.

    Ratings & Reviews:


    Nutritional Facts for Roasted Pumpkin Salad

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 383.6
    Calories from Fat 244
    Total Fat 27.1 g
    Saturated Fat 8.4 g
    Cholesterol 22.4 mg
    Sodium 737.6 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 7.1 g
    Sugars 8.3 g
    Protein 12.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes