Warm Lamb Pumpkin and Pesto Salad
Elevate your salad game with this Warm Lamb, Pumpkin, and Pesto Salad, a hearty and wholesome dish bursting with flavor and texture. Succulent seared lamb backstrap pairs perfectly with caramelized roasted butternut pumpkin, while a medley of fresh mixed greens, sweet cherry tomatoes, and zesty red onion adds vibrancy to every bite. The star of the show is a zippy basil pesto and lemon dressing, which ties everything together with its herby, tangy charm. Optionally topped with creamy crumbled feta for an extra layer of indulgence, this salad is satisfying enough to serve as a complete meal yet light and fresh. Ready in just 40 minutes, it’s an ideal blend of savory, sweet, and earthy flavors that’s perfect for a comforting weeknight dinner or an impressive entertaining dish.
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Recipe Information
Ingredients
- 400 grams Lamb backstrap or loin
- 500 grams Butternut pumpkin
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 4 cups Mixed salad greens
- 200 grams Cherry tomatoes
- 1 small Red onion
- 4 tablespoons Basil pesto
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Feta cheese (optional)
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Peel and deseed the butternut pumpkin, then cut it into bite-sized cubes (approximately 2 cm).
Place the pumpkin cubes on the prepared baking tray, drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt, black pepper, and garlic powder. Toss to coat evenly.
Roast the pumpkin in the oven for 20 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
While the pumpkin is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the lamb backstrap with salt and black pepper, then sear it in the skillet for 3-4 minutes on each side until cooked to your liking (medium-rare recommended).
Remove the lamb from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
Meanwhile, halve the cherry tomatoes and thinly slice the red onion.
In a large bowl, combine the mixed salad greens, roasted pumpkin, cherry tomatoes, and red onion.
In a small bowl, whisk together the basil pesto, lemon juice, and the remaining 1 tablespoon of olive oil to create the dressing.
Add the sliced lamb to the salad bowl, then drizzle the pesto dressing over the top. Gently toss to combine.
If desired, crumble feta cheese over the salad for added creaminess.
Serve the salad warm and enjoy your flavorful creation!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1116 mg | 24% | |
*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.
