Description
Roasted Pumpkin Salad with Spiced Chickpeas is a vibrant and nourishing autumn dish combining sweet roasted pumpkin, crispy spiced chickpeas, smoky turkey bacon, fresh greens, and a tangy apple cider vinegar dressing. This flavorful salad is perfect as a healthy lunch or a colorful dinner side, elevating simple ingredients into a satisfying, wholesome meal.
Ingredients
Scale
Roasted Pumpkin
- 1 small firm, sweet pumpkin (such as sugar pumpkin), peeled and cubed
- 2 tablespoons olive oil
- Pinch of salt
- 1 teaspoon smoked paprika
Spiced Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Pinch of cayenne pepper (adjust to taste)
- Salt and pepper to taste
Smoked Turkey Bacon
- 4 slices smoked turkey bacon
Dressing
- 3 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Salad Assembly
- 4 cups fresh greens (spinach, arugula, or mixed salad greens)
- 1/2 cup shredded mozzarella cheese (vegetal)
Optional Garnishes
- Toasted pumpkin seeds
- Pomegranate arils
- Fresh parsley or cilantro, chopped
Instructions
- Roast the Pumpkin: Preheat the oven to 400°F (200°C). Peel and cube the pumpkin into evenly sized pieces. Toss the cubes with olive oil, a pinch of salt, and smoked paprika. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- Prepare the Spiced Chickpeas: While the pumpkin is roasting, drain and rinse the chickpeas thoroughly. Pat dry completely to ensure crispiness. In a bowl, toss chickpeas with olive oil, ground cumin, smoked paprika, coriander, cayenne, salt, and pepper. Spread on a separate baking tray and roast alongside the pumpkin for 20 minutes or until golden and crunchy.
- Cook Smoked Turkey Bacon: In a skillet over medium heat, cook smoked turkey bacon until crisp. Remove from heat and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, minced garlic, finely chopped shallots, olive oil, salt, and pepper until well combined and balanced in flavor.
- Assemble the Salad: In a large salad bowl, combine fresh greens, roasted pumpkin, spiced chickpeas, and smoked turkey bacon pieces. Drizzle dressing over and gently toss to coat evenly. Just before serving, sprinkle shredded mozzarella cheese (vegetal) on top.
Notes
- Pat chickpeas completely dry before roasting for maximum crispiness.
- Do not overcrowd the baking trays to ensure even roasting of pumpkin and chickpeas.
- Adjust the amount of cayenne pepper to control the spice level of the chickpeas.
- Allow the salad to rest for 5-10 minutes before serving to let flavors meld.
- Add fresh greens last to maintain their crispness and vibrant texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: pumpkin salad, spiced chickpeas, roasted pumpkin, smoked turkey bacon, autumn recipe, healthy salad, gluten free, vegetarian options