Roast Pumpkin Salad with Chorizo
This flavor sensation roast pumpkin salad is perfect tossed with quinoa, chorizo and kale and dressed in a delicious smoky dressing. The best salad for fall and winter and great served warm or cold!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: British
Servings: 6
Calories: 574kcal
Spices for roasting veg:
- 1 teaspoon smoked paprika
- ½ teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ pounds pumpkin or winter squash peeled and roughly chopped into medium large wedges (something firm like butternut works well, or use acorn squash, delicata squash or sugar pumpkin)
- 2 tablespoons olive oil divided
- 1 large red onion cut into wedges and broken into petals
- 1 15 ounce can chickpeas rinsed and drained and patted dry
- 250 g cooking chorizo chopped randomly
Smoky maple pumpkin seeds:
For the salad:
- 4 cups roughly chopped curly kale
- ½ cup fresh parsley roughly chopped
- 2 cups cooked quinoa
For the spice mix:
In a small bowl, mix together the smoked paprika, fennel seeds, red pepper flakes, fresh thyme leaves, salt and pepper.
1 teaspoon smoked paprika, ½ teaspoon fennel seeds, ½ teaspoon red pepper flakes, 2 tablespoons fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon black pepper
Roast the pumpkin:
In a large mixing bowl, toss the prepared pumpkin with 1 tablespoon of the oil and half of the prepared spice mixture. Spread out on a large baking sheet lined with parchment and roast for 20 minutes.
1 ½ pounds pumpkin or winter squash, 2 tablespoons olive oil
Roast the remaining veggies and chorizo:
To the bowl you mixed the pumpkin in, add the red onion, chickpeas and chorizo, followed by the remaining 1 tablespoon oil and the remaining half of the spice mixture. Toss well to combine. Add this to the baking sheet with the pumpkin and return to the oven for a further 20 minutes until the pumpkin is tender and everything is nicely golden and a little charred at the edges.
1 large red onion, 1 15 ounce can chickpeas, 250 g cooking chorizo
Make the dressing:
In a small bowl or jar with a lid, add the olive oil, apple cider vinegar, maple syrup, smoked paprika, salt and pepper. Whisk or shake well to combine. Taste and adjust seasoning if desired. Set aside.
¼ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 4 teaspoons maple syrup, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon black pepper
Make the smoky maple pumpkin seeds:
Add the pumpkin seeds to a small skillet and place over medium heat. Toast the seeds until they begin to pop, about 3-5 minutes, tossing regularly. Next, add the maple syrup, smoked paprika, red pepper flakes and salt and stir together. Pour onto a piece of parchment paper and leave to cool.
¼ cup pumpkin seeds, 1 tablespoon maple syrup, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, ¼ teaspoon flaky sea salt
Assemble the salad:
Add the roughly chopped kale to a large bowl with a pinch of salt and massage well with your hands for a minute or two until it begins to wilt. Toss through the chopped parsley and cooked quinoa.
4 cups roughly chopped curly kale, ½ cup fresh parsley, 2 cups cooked quinoa
- Keep an eye on the chorizo and pumpkin as it roasts as it can char quickly, toss if needed.
- This salad stores well and tastes great cold for lunches throughout the week, store in the fridge in an airtight container for 3 days.
Calories: 574kcal | Carbohydrates: 47.8g | Protein: 20.3g | Fat: 35.7g | Saturated Fat: 8.8g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 19.3g | Cholesterol: 36.7mg | Sodium: 1116.4mg | Potassium: 997.9mg | Fiber: 9.2g | Sugar: 9.3g | Vitamin A: 708.8IU | Vitamin C: 46.8mg | Calcium: 143.2mg | Iron: 4.7mg