Autumn Harvest Roasted Pumpkin Salad with Lemon & Green Beans
Town and Country Roasted Pumpkin Salad
A delightful autumn salad that celebrates the rich flavors and vibrant colors of the season. This Roasted Pumpkin Salad, brought to you by Town and Country Markets, combines the sweetness of roasted pumpkin with the crispness of green beans, the freshness of green onions, and the tang of lemon. Perfect as a side dish or a light main course, it’s a healthy and quick option for your fall meals. 🥗🍂
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 3/4 pound fresh pumpkin, peeled and cut into chunks
- 1 tablespoon olive oil (for roasting pumpkin)
- 1 cup green beans, trimmed and cut in half lengthwise
- 1/4 cup green onion, thinly sliced
- 1 tablespoon fresh chives, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Zest of 1 lemon (for garnish)
- 1 1/2 tablespoons olive oil (for dressing)
- Fresh ground black pepper, to taste
Instructions:
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Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that the pumpkin roasts to a perfect golden brown, with edges that are slightly caramelized.
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Prepare the Pumpkin: Toss the fresh pumpkin chunks with 1 tablespoon of olive oil until they are evenly coated. Spread the pumpkin chunks in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and the edges are lightly browned. Make sure to turn the chunks halfway through the roasting time for even browning.
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Blanch the Green Beans: While the pumpkin is roasting, prepare the green beans. Bring a pot of salted water to a boil. Add the trimmed green beans and blanch them for 2 minutes, just until they are bright green and slightly tender but still crisp. Immediately drain the beans and plunge them into a bowl of ice-cold water to stop the cooking process. Drain the beans again and pat them dry with paper towels.
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Make the Dressing: In a jar or small bowl, combine the lemon juice, 1 1/2 tablespoons of olive oil, and a generous pinch of fresh ground black pepper. Shake or whisk well to blend the ingredients together into a smooth dressing.
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Assemble the Salad: In a large mixing bowl, combine the warm roasted pumpkin, blanched green beans, and sliced green onions. Drizzle the prepared dressing over the salad and toss gently to coat everything evenly.
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Garnish and Serve: Garnish the salad with fresh chopped chives and additional lemon zest. The lemon zest adds a burst of citrusy fragrance that complements the sweetness of the pumpkin and the crunch of the green beans.
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Enjoy: Serve the salad warm or at room temperature. It makes a wonderful side dish for any fall meal or a satisfying light main course.
Nutritional Information (Per Serving):
- Calories: 106.3 kcal
- Fat: 8.6 g
- Saturated Fat: 1.2 g
- Cholesterol: 0 mg
- Sodium: 16.1 mg
- Carbohydrates: 7.7 g
- Fiber: 2.1 g
- Sugar: 1.8 g
- Protein: 1.6 g
Keywords:
Vegetable, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Inexpensive
Embrace the autumnal spirit with this vibrant and nourishing salad. Whether you’re enjoying a cozy dinner or preparing for a festive gathering, this Roasted Pumpkin Salad is sure to delight your taste buds and warm your soul. 🌟🍂
