Backyard Pumpkin Salad Recipe
A tribute to local pumpkin: mixed greens, roasted pumpkin, and pumpkin seeds all tossed in house made jalapeño ranch
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Ingredients
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Mixed Greens
Roasted Pumpkin
Pumpkin Seeds
Jalapeño Ranch Dressing
Method
Prepare Roasted Pumpkin
- 1
Roast the Pumpkin
Preheat the oven to 400°F (200°C). Cut the pumpkin into small cubes, approximately 1-inch in size.
- 2
Season the Pumpkin
In a large bowl, toss the pumpkin cubes with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
- 3
Bake the Pumpkin
Spread the seasoned pumpkin on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through cooking.
Prepare Pumpkin Seeds
- 4
Season Pumpkin Seeds
In a small bowl, toss the pumpkin seeds with olive oil and salt until well coated.
- 5
Roast Pumpkin Seeds
Spread the pumpkin seeds on a baking sheet and roast for 10-15 minutes at 400°F (200°C) until golden and crunchy, stirring occasionally.
Make Jalapeño Ranch Dressing
- 6
Mix the Dressing Ingredients
In a mixing bowl, combine Greek yogurt, diced jalapeño, lime juice, garlic powder, onion powder, salt, and black pepper.
- 7
Blend the Dressing
Whisk together until smooth and creamy. Adjust seasoning as needed.
Assemble the Salad
- 8
Combine Salad Greens
In a large salad bowl, add the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 9
Add Roasted Ingredients
Once the roasted pumpkin has cooled slightly, add it to the salad along with the roasted pumpkin seeds.
- 10
Dress the Salad
Drizzle the jalapeño ranch dressing over the salad and toss gently to combine all ingredients.
