The roasted pumpkin and asparagus in this colorful salad are both sweet and earthy, and the hazelnut cranberry dressing on top makes it extra tangy. It's a great mix of tastes and textures that would be great as a light lunch or as a side dish.
Ingredients: 1 small pumpkin, peeled and cubed. 1 bunch asparagus, trimmed. 1 cup fresh cranberries. 1/2 cup hazelnuts, chopped. 4 cups mixed salad greens. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Put pumpkin cubes on a baking sheet and season them with salt, pepper, and olive oil. Roast for 25 to 30 minutes, or until soft and slightly caramelized. Put the cranberries, maple syrup, and a little water in a small saucepan. Keep cooking on medium-low heat for about 5 minutes, or until the cranberries pop. Take it off the heat and let it cool down a bit. Put cooked cranberries, hazelnuts, olive oil, balsamic vinegar, mustard, salt, and pepper in a blender. So that the dressing is smooth, blend until it is. Meanwhile, steam the asparagus for about 5 minutes, or until it's just barely soft. Remove the water and set it aside. Cook the pumpkin and asparagus, then add the mixed greens to a large bowl and toss them together. Add the hazelnut cranberry dressing to the salad and gently toss it to coat. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
21 Hetherington
