What is the best way to roast pumpkin?

The best way to roast pumpkin is to cube it, toss it with olive oil and seasonings, and roast it at a high temperature (around 425°F) until golden and tender.

Can I make this salad vegan?

Yes, you can substitute the halloumi cheese for a vegan cheese alternative and omit the whipped ricotta for a plant-based option.

How should I store leftover salad?

Store the components of the salad separately in airtight containers. The roasted elements can be refrigerated for up to 3 days.

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin can be cubed and roasted just like the canned version, and it often has a sweeter flavor.

Golden Halloumi & Roasted Pumpkin Salad With Whipped Ricotta Clouds

Ingredients

Scale

2 cups pumpkin, peeled and cubed
1 cup canned chickpeas, drained and patted dry
1 tsp smoked paprika
200g halloumi cheese
1 cup ricotta cheese
2 tbsp olive oil
Salt and pepper to taste
Mixed greens for serving

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Instructions

Preheat the oven to 425°F (220°C).
Toss the cubed pumpkin and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
In the last 10 minutes of roasting, slice halloumi and add it to the baking sheet, allowing it to brown alongside the pumpkin and chickpeas.
Whip the ricotta cheese until smooth, creating a fluffy cloud-like texture.
To assemble, place a bed of mixed greens on a plate, add the roasted pumpkin and chickpeas, top with halloumi, and dollop with whipped ricotta.

Notes

Consider adding nuts or seeds for crunch. Store components separately to maintain freshness.

Author: Jordan Miles
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 15g
Cholesterol: 30mg