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    You are in: Home / Recipes / Roasted Pumpkin Salad Recipe
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    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

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    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
    63%
    Total Fat 27.1 g
    41%
    Saturated Fat 8.4 g
    42%
    Cholesterol 22.4 mg
    7%
    Sodium 737.6 mg
    30%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 7.1 g
    28%
    Sugars 8.3 g
    33%
    Protein 12.9 g
    25%

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