Description
A colourful, satisfying salad packed with caramelised roasted pumpkin and sweet potato, crispy seasoned black beans, juicy pomegranate, creamy feta, fresh greens, and a bright chilli lime dressing.
Ingredients
For the Roasted Vegetables:
3 cups pumpkin or butternut squash, peeled and cubed (420 g)
2 cups sweet potato, peeled and cubed (300 g)
2 tbsp olive oil (30 ml)
1 tsp smoked paprika (2 g)
1 tsp garlic powder (3 g)
½ tsp ground cumin (1 g)
½ tsp dried oregano (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Black Beans:
1 can black beans, drained and rinsed (400 g)
1 tsp olive oil (5 ml)
½ tsp smoked paprika (1 g)
¼ tsp ground cumin (0.5 g)
¼ tsp kosher salt (1.5 g)
For the Chilli Lime Dressing:
3 tbsp extra-virgin olive oil (45 ml)
2 tbsp fresh lime juice (30 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 small garlic clove, minced (3 g)
½ tsp chilli flakes (1 g)
½ tsp ground cumin (1 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Salad:
3 cups mixed greens or baby spinach (90 g)
½ small red onion, thinly sliced (60 g)
½ cup pomegranate arils (80 g)
¾ cup crumbled feta cheese (110 g)
¼ cup fresh cilantro, chopped (15 g)
For Garnish (optional):
1 tbsp pumpkin seeds (10 g)
1 tbsp fresh cilantro leaves (4 g)
1 lime, cut into wedges (70 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the cubed pumpkin or butternut squash and sweet potato to a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, cumin, oregano, salt, and black pepper. Toss well until evenly coated.
3. Spread the seasoned vegetables evenly over the prepared baking sheet, leaving space between the pieces. Roast for 30–35 minutes, turning halfway through, until tender, deeply caramelised, and crisp around the edges.
4. While the vegetables are roasting, drain and rinse the black beans. Pat them thoroughly dry with paper towels to remove excess moisture.
5. Toss the dry black beans with olive oil, smoked paprika, ground cumin, and kosher salt.
6. Add the seasoned black beans to the baking sheet during the final 15 minutes of roasting. Spread them around the vegetables so they have room to roast. Continue cooking until the beans are slightly crisp and the vegetables are fully caramelised.
7. While everything roasts, whisk together the extra-virgin olive oil, fresh lime juice, honey, Dijon mustard, minced garlic, chilli flakes, cumin, salt, and black pepper until smooth and well combined.
8. Place the mixed greens or baby spinach on a large serving platter. Scatter the sliced red onion and chopped fresh cilantro over the greens.
9. Add the warm roasted pumpkin, sweet potato, and crispy black beans to the salad.
10. Scatter the pomegranate arils and crumbled feta evenly over the roasted vegetables and greens.
11. Drizzle the chilli lime dressing over the salad and gently toss just before serving.
12. Garnish with pumpkin seeds, fresh cilantro leaves, and lime wedges if desired. Serve warm or at room temperature.
Notes
Spread the pumpkin and sweet potato in a single layer with space between the pieces so they roast and caramelise instead of steaming. Pat the black beans thoroughly dry before seasoning to help them become slightly crisp during roasting. Cut the pumpkin and sweet potato into similar-sized cubes so they cook at roughly the same rate. Turn the vegetables halfway through roasting to help them brown evenly. Dress the salad just before serving to keep the greens fresh and preserve the contrast between the warm roasted ingredients and crisp salad leaves. Increase or reduce the chilli flakes according to your preferred level of heat. Butternut squash can be used instead of pumpkin in the same quantity. The dressing can be prepared ahead and kept separately. The roasted vegetables and black beans can also be prepared in advance, although they have the best texture when served warm or freshly roasted. Another crumbly cheese can be used instead of feta if preferred. Serve with grilled chicken, roasted fish, or another favourite protein for a more substantial meal. This salad can be served warm or at room temperature. Add the dressing shortly before serving for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean