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roasted pumpkin black bean salad recipe

Roasted Pumpkin Black Bean Salad

Fork And Fry Editorial
A vibrant and hearty salad perfect for fall, combining the sweetness of roasted pumpkin with the creaminess of black beans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 220 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Large mixing bowl
  • 1 Whisk

Ingredients
  

Salad Ingredients

  • 3 cups diced pumpkin peeled and cubed
  • 2 tablespoons olive oil
  • 1 can 15 oz black beans, rinsed and drained
  • 1/2 red onion finely diced
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pumpkin seeds
  • Juice of 1 lime

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

Preparation

  • Preheat the oven to 400°F. Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them out on a lined baking sheet and roast for 25-30 minutes until golden and tender.
  • In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  • In a large mixing bowl, combine the roasted pumpkin, black beans, red onion, and cilantro. Drizzle with the dressing and toss to combine.
  • Gently fold in the feta cheese, toasted pumpkin seeds, and lime juice. Toss once more to ensure everything is evenly distributed.

Serving

  • Transfer the salad to a serving platter or individual bowls. Garnish with additional cilantro or pumpkin seeds, if desired.

Storage

  • Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For best taste, keep the dressing separate if you plan to store it.

Notes

Pro Tips: Ensure the pumpkin is evenly coated in oil for a perfect roast.
Ingredient Substitutions: Swap pumpkin with butternut squash if desired.
How to Serve: Serve as a side dish or a light main course.
Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Roast the pumpkin ahead of time and assemble the salad just before serving.
Keyword fall salad, Healthy Salad, roasted pumpkin