Halloween Salad
A vibrant and festive salad featuring roasted pumpkin, colorful veggies, and a delicious dressing, perfect for the spooky season.
Ingredients
For the Salad
- 2 cups pumpkin, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup canned black beans, drained and rinsed
- 1 cup purple cabbage, shredded
- 1/2 red onion, thinly sliced
- 2 cups mixed salad greens
- 1/4 cup roasted pumpkin seeds
- 1/4 cup feta cheese (optional) Can be omitted for a vegan variation
For the Dressing
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 3 tablespoons olive oil (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
Preparation
- Preheat oven to 200°C (400°F).
- Toss pumpkin cubes with olive oil, smoked paprika, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, until tender and golden.
- In a large salad bowl, combine salad greens, shredded cabbage, black beans, red onion, and roasted pumpkin.
Making the Dressing
- In a small jar or bowl, whisk together orange juice, apple cider vinegar, honey or maple syrup, olive oil, salt, and pepper until emulsified.
Assembly
- Drizzle dressing over the salad and toss gently to coat.
- Top with roasted pumpkin seeds and crumbled feta if using.
- Serve immediately.
Notes
This salad can be served as a main dish or as a side to grilled chicken or fish. Store in an airtight container in the fridge for up to 3 days. Keep dressing separate for best results.