Roasted Pumpkin, Cauliflower and Mushroom Salad

Elena Butuc

I really like raw cauliflower in salads, I think it's brilliant - crunchy, full of vitamins, with a very good and sweet taste when in season. I used it successfully in the raw cauliflower couscous and in Raw Cauliflower Salad with Apples. Now I suggest this wonderful salad with roasted pumpkin and mushrooms. This one too is extraordinary, I would say it's number one in the top of my preferences. I discovered another texture and a new taste of the pumpkin, very similar to the taste of potatoes, but a little sweeter.

The salad has a crunchy texture thanks to the fresh vegetables and another, softer texture, thanks to the pumpkin and the mushrooms - I can guarantee they combine perfectly and you can follow my recommendation with confidence. You have it all here - taste, color, texture, vitamins. It's interesting and you can serve it as a salad or even as a healthy garnish.

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Ingredients

Metric US

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Cauliflower

1 kg

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Pumpkin

500 g

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White mushrooms

500 g

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Red peppers

1 piece

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Spinach

50 g

a handful of baby spinach or any other favorite greens - arugula, valerian, kale etc.

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Fresh parsley

1 bunch

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Green onions

1 piece

can be replaced with simple red or white onions

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Pumpkin seeds

100 g

can be replaced with sunflower seeds, nuts, almonds, cashews or pine seeds. You can add as well a handful of cranberries or raisins, I did not.

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Lemon

1 piece

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Extravirgin olive oil

100 ml

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Garlic cloves

2 pieces

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Salt

1 tbsp

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Ground black pepper

0.5 tsp

Step by step

Roasted Pumpkin, Cauliflower and Mushroom Salad - Step 1

First of all, deal with the pumpkin - peel, seed and cut it into small cubes (1x1cm).

Transfer to a baking sheet, sprinkle with a little olive oil, salt, ground black pepper and mix well.

Roasted Pumpkin, Cauliflower and Mushroom Salad - Step 2

Bake for 10 minutes in the preheated oven at 200 degrees C.

It shouldn't be baked until it's soft and turns into a puree - it should still be slightly crispy and whole. So don't keep it in the oven too long!

Then let cool until the rest of the ingredients are ready.

Roasted Pumpkin, Cauliflower and Mushroom Salad - Step 3

Let's move on to the mushrooms - clean them, cut them into thin slices and put them in a pan with a little olive oil.

Roasted Pumpkin, Cauliflower and Mushroom Salad - Step 4

They will release water, which will evaporate and the mushrooms will start to brown. Now it's time to add 2 cloves of garlic, crushed with a knife or with a press, and a little salt and pepper.

Mix everything well and cook for another 2 minutes, then turn off the heat and let cool a little.

Roasted Pumpkin, Cauliflower and Mushroom Salad - Step 5

Wash and dry the spinach or other leaves.

Prepare the rest of the vegetables - pepper, onion and parsley.

Roasted Pumpkin, Cauliflower and Mushroom Salad - Step 6

Break the cauliflower into small florets, place in the food processor, chop until the size of the rice. I recommend not to crowd the cauliflower in the mixer, it's better to do this in 2-3 rounds, so that it doesn't turn into porridge.

If you don't have a food processor, you can use a potato peeler or a classic grater. But it will take a bit longer and it won't come out evenly.