Roast Pumpkin Salad with Lemon Yogurt
A deliciously easy Roast Pumpkin Salad that everyone will love. A vibrant low carb ketogenic side dish that you can enjoy hot or cold.
Servings: 4 Serves
Calories: 107kcal
Ingredients
- 300 g pumpkin I use Jap pumpkin, seeds and pulp removed, see notes
- 1 tablespoon pine nuts
- 2 tablespoons avocado oil
- 2 teaspoons Za’atar Seasoning click to make your own
- 2 cups baby spinach leaves
- Crumbled feta or goat cheese optional
- 1 tablespoon pomegranate seeds to serve
POPPYSEED YOGURT DRESSING
- 1/2 cup sour cream or yoghurt 120g or yoghurt 120g
- 1 teaspoon red wine vinegar
- Zest and juice of half a lemon or lime
- 1/4 teaspoon poppy seeds
- Salt and pepper to taste
Instructions
CONVENTIONAL METHOD
- Preheat oven to 200°C fan/220°C fan/400°F. Line a large tray with baking paper.
- Cut pumpkin into large chunks roughly 4-5cm wide. I prefer to leave the skin on, but you can remove if you like. Place onto the baking tray. Sprinkle with avocado oil and Za'atar seasoning. Toss to coat.
- Bake 20-25 minutes turning halfway through the cooking time. Add the pine nuts in the last 3 minutes of baking time to toast lightly. Remove when lightly golden and cooked through.
- Meanwhile, make the dressing. In a small bowl combine sour cream, red wine vinegar, zest, lemon juice, poppy seeds, and season to taste. Add a little water if dressing is too thick. Place into the refrigerator to chill.
- When the pumpkin is baked prepare the serving platter or 4 individual bowls. Lay the spinach leaves on the bottom and top with the roasted pumpkin. Top with crumbled feta, dressing and pomegranate seeds. Sprinkle over fresh microherbs or parsley and season to taste.
THERMAL METHOD
- Preheat oven to 200°C fan/220°C fan/400°F. Line a large tray with baking paper.
- Cut pumpkin into large chunks roughly 4-5cm wide. I prefer to leave the skin on, but you can remove if you like. Place onto the baking tray. Sprinkle with avocado oil and Za'atar seasoning. Toss to coat.
- Bake 20-25 minutes turning halfway through the cooking time. Add the pine nuts in the last 3 minutes of baking time to toast lightly. Remove when lightly golden and cooked through.
- Place sour cream, red wine vinegar, zest, lemon juice, poppy seeds into the mixer bowl. Mix 10 sec/speed 3. Add a little water if the dressing is too thick. Season to taste and set aside.
- When the pumpkin is baked prepare the serving platter or 4 individual bowls. Lay the spinach leaves on the bottom and top with the roasted pumpkin. Top with crumbled feta, dressing and pomegranate seeds. Sprinkle over fresh micro herbs or parsley and season to taste.
Notes
SUBSTITUTES
Swap cauliflower, Brussels sprouts, broccoli, or turnips for the pumpkin for a lower carb meal.
Any seasoning can be used in place of Za’atar seasoning.
Fried halloumi is a great swap for goat cheese or feta.
Any nuts such as roasted hazelnuts, slivered almonds, or pecans can be used in place. For a nut free version swap the nuts for pepitas or hemp seeds.
STORAGE
Can be kept in the fridge for up to 4 days before or after baking.
ALTERNATIVE COOKING
Pumpkin can be pan fried, boiled, or steamed instead of baking. This recipe can also be baked in the air fryer at 200°C for 15-20 minutes.
Swap cauliflower, Brussels sprouts, broccoli, or turnips for the pumpkin for a lower carb meal.
Any seasoning can be used in place of Za’atar seasoning.
Fried halloumi is a great swap for goat cheese or feta.
Any nuts such as roasted hazelnuts, slivered almonds, or pecans can be used in place. For a nut free version swap the nuts for pepitas or hemp seeds.
STORAGE
Can be kept in the fridge for up to 4 days before or after baking.
ALTERNATIVE COOKING
Pumpkin can be pan fried, boiled, or steamed instead of baking. This recipe can also be baked in the air fryer at 200°C for 15-20 minutes.
Nutrition
Serving: 1Serve | Calories: 107kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7811IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg | Magnesium: 29mg | Net Carbs: 6g