Vegan Roasted Pumpkin Salad with Feta and Arugula
Elevate your salad game with this vibrant and nutrient-packed Vegan Roasted Pumpkin Salad with Feta and Arugula! Featuring tender, caramelized pumpkin cubes seasoned with cumin, crispy pecan nuts, and juicy pomegranate seeds, this recipe is a feast for both the eyes and the palate. Tossed with peppery arugula, crumbled vegan feta cheese, and a tangy maple-lemon dressing, this salad strikes a perfect balance of earthy, sweet, and zesty flavors. Ready in just 40 minutes, it’s an ideal centerpiece for gatherings or a wholesome lunch option. Indulge in this satisfying blend of textures and tastes that’s entirely plant-based, perfect for vegans and anyone craving a healthy yet indulgent dish!
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Recipe Information
Ingredients
- 600 grams Pumpkin
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 100 grams Arugula
- 150 grams Vegan feta cheese
- 50 grams Pecan nuts
- 70 grams Pomegranate seeds
- 1 tablespoon Lemon juice
- 1 teaspoon Maple syrup
Instructions
Preheat the oven to 200°C (390°F).
Peel the pumpkin, remove the seeds, and cut it into 1-inch cubes.
Place the pumpkin cubes on a baking sheet and drizzle with 1 tablespoon of olive oil.
Sprinkle the pumpkin with salt, black pepper, and ground cumin. Toss to coat evenly.
Roast the pumpkin in the preheated oven for 20-25 minutes or until tender and caramelized, stirring halfway through.
While the pumpkin is roasting, prepare the other salad ingredients.
Wash and dry the arugula, then place it in a large salad bowl.
Crumble the vegan feta cheese and set aside.
Roughly chop the pecan nuts and set aside.
Once the pumpkin is ready, let it cool slightly before adding it to the arugula in the salad bowl.
Scatter the crumbled vegan feta cheese and pecan nuts over the salad.
Add the pomegranate seeds for a burst of sweetness and color.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and maple syrup.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Serve immediately and enjoy your Vegan Roasted Pumpkin Salad with Feta and Arugula.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 35.3 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2843 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
