Roasted Pumpkin and Black Bean Salad
Embrace the rich, earthy flavors of autumn with this Roasted Pumpkin and Black Bean Salad—a wholesome, protein-packed dish bursting with warm spices and fresh greens. This salad combines roasted pumpkin’s caramelized sweetness, hearty black beans, and vibrant mixed greens for a dish that's perfect as a light meal or a nutritious side. With a simple olive oil dressing, this salad is both satisfying and easy to prepare.
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Ingredients
- 2 cup pumpkin peeled and cut into 1-inch cubes
- 1 can (15 oz ) black beans drained and rinsed
- 3 cup mixed greens (spinach, arugula, or romaine)
- 2 tbsp Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Chili powder (optional for heat)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the pumpkin: Toss the pumpkin cubes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder (if using), salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, salt, and black pepper.
- Assemble the salad: In a large bowl, combine the roasted pumpkin, black beans, and mixed greens. Drizzle with the olive oil dressing and toss gently.
- Serve immediately, or let it sit for 10 minutes to allow the flavors to blend.