Irresistible Roast Pumpkin Salad with Chorizo Recipe

Roast Pumpkin Salad with Chorizo is a culinary adventure that combines the sweetness of roasted pumpkin, the smoky richness of chorizo, and a delightful crunch from fresh greens. Picture the warm aroma wafting through your kitchen as the pumpkin caramelizes in the oven, mingling with spices that transport you straight to a cozy café on a crisp autumn day.

As you prepare this dish, memories flood back of family gatherings where laughter and delicious food united us at the table. Whether it’s a festive potluck or a casual weeknight dinner, this salad promises to elevate any occasion, tantalizing your taste buds with every bite.

I still remember the first time I made this salad; my friends devoured it in minutes and asked for the recipe before dessert even hit the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin: Choose a firm, heavy pumpkin for roasting; it should feel dense and have a rich color.

• Chorizo: Look for spicy or mild varieties based on your preference; both add wonderful flavor.

• Mixed Greens: Use a blend of arugula and spinach for peppery notes and freshness.

• Feta Cheese: Crumbled feta adds creaminess and tang; opt for high-quality cheese when possible.

• Olive Oil: Extra virgin olive oil enhances both flavor and health benefits; don’t skimp on quality here.

• Balsamic Vinegar: A drizzle of balsamic adds sweetness and acidity to balance the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roast Pumpkin Salad with Chorizo

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures that the pumpkin roasts evenly and caramelizes beautifully.

Prepare the Pumpkin: Cut your pumpkin into cubes, about 1-inch thick. Toss them in olive oil, salt, and pepper until well-coated; this step brings out their natural sweetness.

Roast the Pumpkin: Spread the pumpkin cubes on a baking sheet in a single layer. Roast in your preheated oven for about 25-30 minutes until golden brown and tender; you’ll know they’re ready when they smell heavenly.

Cook the Chorizo: While your pumpkin is roasting, heat a skillet over medium heat. Add sliced chorizo and cook until crispy and fragrant, about 5-7 minutes; this step will fill your kitchen with an irresistible aroma.

Combine Ingredients: In a large bowl, mix roasted pumpkin, cooked chorizo, mixed greens, and crumbled feta. Drizzle with balsamic vinegar and olive oil; toss gently to combine all those fantastic flavors.

Serve It Up!: Plate your salad while it’s still warm or allow it to cool slightly before serving. It looks stunning garnished with extra feta crumbles and freshly cracked black pepper.

With each bite of this Roast Pumpkin Salad with Chorizo, you’ll experience layers of flavor that dance together harmoniously—sweetness from the pumpkin meets spice from the chorizo! Enjoy every moment as you share it with family and friends!

Perfecting the Cooking Process

Start by roasting the pumpkin until golden brown, then cook the chorizo until crispy while prepping the greens. This sequence maximizes flavor and ensures everything is ready at the same time.

Add Your Touch

Feel free to swap pumpkin for sweet potatoes or use different nuts for added crunch. Toss in some feta cheese for extra creaminess, or drizzle balsamic glaze for a tangy twist.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Reheat gently in the oven to preserve texture, avoiding sogginess from microwaving.

Sometimes, I whip up this roast pumpkin salad with chorizo for friends and family gatherings, and it never fails to impress them with its vibrant colors and delightful flavors.

FAQ

What can I substitute for chorizo in this recipe?

Try using turkey sausage or even grilled halloumi cheese for a vegetarian option.

Can I make this salad ahead of time?

Yes, you can roast the pumpkin and chorizo ahead; just assemble everything right before serving.

Is this salad suitable for meal prep?

Absolutely! It stores well and tastes even better after flavors meld in the fridge overnight.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Roast Pumpkin Salad with Chorizo

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roast Pumpkin Salad with Chorizo is a vibrant and flavorful dish that perfectly marries the sweetness of caramelized pumpkin with the smoky richness of chorizo. Topped with fresh greens and creamy feta, this salad is ideal for any occasion—whether it’s a festive gathering or a cozy weeknight dinner. Enjoy each bite as it tantalizes your taste buds with layers of flavor, making it a crowd-pleaser that’s sure to impress.

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Ingredients

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• 2 cups pumpkin, cubed
• 150g chorizo, sliced
• 4 cups mixed greens (arugula and spinach)
• 100g feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss pumpkin cubes in 2 tablespoons of olive oil, salt, and pepper until well-coated. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
3. In a skillet over medium heat, cook chorizo slices for about 5-7 minutes until crispy.
4. In a large bowl, combine roasted pumpkin, cooked chorizo, mixed greens, and crumbled feta. Drizzle with remaining olive oil and balsamic vinegar; toss gently to mix.
5. Serve warm or let cool slightly before plating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Fusion

Nutrition

• Serving Size: 1 plate (approximately 250g)
• Calories: 380
• Sugar: 5g
• Sodium: 680mg
• Fat: 26g
• Saturated Fat: 8g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 14g
• Cholesterol: 35mg