Description
A vibrant and nutritious Roasted Pumpkin Salad with Spiced Chickpeas featuring the natural sweetness of roasted pumpkin, crispy smoky turkey bacon, spiced chickpeas, and creamy shredded mozzarella cheese (vegetal). Perfect for a wholesome light lunch or a satisfying dinner, this versatile salad can be enjoyed warm or cold and is filled with bold flavors and beautiful textures.
Ingredients
Scale
Vegetables and Greens
- 1 medium pumpkin, peeled and cut into bite-sized cubes
- 2 cups fresh greens (spinach or arugula)
- 1 clove garlic, minced
Spiced Chickpeas
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
Smoky Protein
- 4 slices smoked turkey bacon
Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste
Finishing Touch
- 1/2 cup shredded mozzarella cheese (vegetal)
Instructions
- Prepare the Pumpkin: Peel and cut the pumpkin into bite-sized cubes. Toss gently with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized on the edges.
- Roast the Spiced Chickpeas: Drain and rinse chickpeas thoroughly. Pat dry and toss with olive oil, ground cumin, paprika, salt, and pepper. Spread on a separate baking sheet and roast at 400°F (200°C) for 20-25 minutes until crispy and golden, shaking the pan halfway through for even cooking.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook smoked turkey bacon until crisp but not burnt. Drain on paper towels and chop into bite-sized pieces.
- Combine the Salad Base: In a large bowl, toss fresh greens with olive oil, apple cider vinegar, minced garlic, salt, and pepper to create a fresh, zesty dressing as a base for the salad.
- Assemble the Salad: Add roasted pumpkin, crispy spiced chickpeas, and chopped smoked turkey bacon to the greens. Toss gently to combine. Finish by sprinkling shredded mozzarella cheese (vegetal) on top for a creamy and luscious touch.
Notes
- Cut pumpkin pieces uniformly to ensure even roasting and caramelization.
- Dry chickpeas well before roasting to achieve a crisp texture.
- Use mild greens like spinach or mixed baby greens to complement rich ingredients.
- Adjust cumin and paprika to suit your preferred spice level.
- Serve salad warm or cold according to preference.
- Store roasted chickpeas separately to maintain crunchiness when storing leftovers.
- This salad can be made vegan by omitting smoked turkey bacon and shredded mozzarella cheese (vegetal) and substituting crispy roasted tofu or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg
Keywords: roasted pumpkin salad, spiced chickpeas, smoked turkey bacon, vegetarian mozzarella, healthy salad, gluten free salad, warm salad, autumn salad