11/05/2026
Roasted Pumpkin and Tomato Salad Recipe Video - What to Eat Today?🫤Here's a simple plant-based recipe idea to squeeze into your meal plan from Clean Eats Street.
Roasted Pumpkin and Tomato Salad Recipe
Ingredients
For the Salad
10½ oz. (300 g) pumpkin, peeled and cubed
1 tbsp. (15 ml) olive oil
Salt, to taste
Black pepper, to taste
4 tomatoes, chopped
8 gherkins (small pickles), chopped
ÂĽ cup (about 35 g) vegan feta cheese, cubed
Toasted pumpkin seeds, to taste
Toasted pine nuts, to taste
Toasted sliced almonds, to taste
For the Dressing
2 tbsp. (30 ml) olive oil
1 tbsp. (15 ml) maple syrup
1 tbsp. (15 ml) whole-grain mustard
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cubed pumpkin in a mixing bowl. Add 1 tbsp. (15 ml) olive oil and season with salt and black pepper. Toss until evenly coated.
Spread the pumpkin in a single layer on the prepared baking sheet. Roast for 30 minutes, or until lightly browned and cooked through. Allow to cool slightly.
In a small bowl, whisk together the olive oil, maple syrup, and whole-grain mustard until combined. Set aside.
Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until lightly golden. Remove from the skillet and set aside.
Add the pine nuts to the skillet and toast until lightly golden. Remove and set aside. Repeat with the sliced almonds.
Place the roasted pumpkin, chopped tomatoes, gherkins, and vegan feta cheese in a large mixing bowl.
Add the toasted pumpkin seeds, pine nuts, and sliced almonds.
Drizzle the dressing over the salad and gently toss until everything is evenly coated. Transfer to a serving dish.
