Jewelled Pumpkin And Pistachio Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a bowl, toss pumpkin cubes with olive oil, salt, and pepper.
• STEP 3.Spread the pumpkin cubes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
• STEP 4.In a large bowl, combine the roasted pumpkin cubes, pomegranate seeds, pistachios, chopped parsley, and mint leaves.
• STEP 5.In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper to make the dressing.
• STEP 6.Drizzle the dressing over the salad and toss to combine.
• STEP 7.Serve the jewelled pumpkin and pistachio salad.
• STEP 8.Enjoy!

Cooking Tips

• You can use butternut squash or sweet potatoes instead of pumpkin.
• Feel free to add crumbled feta cheese or goat cheese for extra creaminess.
• Garnish the salad with additional pomegranate seeds, pistachios, and herbs for presentation.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• The salad is best served fresh, but you can refresh it by adding some fresh herbs and a drizzle of dressing before serving.
• Serve the salad as a side dish or add grilled chicken or tofu for a complete meal.