Warm Pumpkin and Artichoke Salad [Vegan, Gluten-Free]
Where this dish really illustrates a delicious melding of flavors is in the simplicity of roasted pumpkin. Together the pumpkin and artichoke hearts forge a sweet-earthiness that is unexpectedly balanced by tiny bites of salted capers and crunchy almonds.
Ingredients You Need for Warm Pumpkin and Artichoke Salad [Vegan, Gluten-Free]
How to Prepare Warm Pumpkin and Artichoke Salad [Vegan, Gluten-Free]
- Start by preheating the oven to 420°F.
- Now prepare the pumpkin by cutting the top off the pumpkin and cut it in half. Scoop out the insides and cut the pumpkin into long bite size pieces. Then cut the skin off as well.
- Place the pumpkin slices into a bowl and mix with olive oil and sea salt. Evenly pour onto a baking sheet and roast for 20 minutes until tender (turn the pumpkin over after 10 minutes).
- As this cooks prepare the artichoke hearts. Start by roughly chopping the garlic and adding it to a medium saucepan with the 4 tablespoons of olive oil, water and sprinkle of sea salt. Cook on medium-high heat.
- Now add the hearts. You can either use frozen artichokes or fresh.
- If using fresh, remove the stem and the outer leaves until the softer, pale/yellow leaves appear. Leave these. Cut the artichokes into 4 segments and with a spoon, scrape out the fuzzy portion that hides the hearts. Add these to the saucepan with the garlic and let it cook for 10 minutes until the hearts are tender.
- If using frozen, simply place them in the saucepan with the garlic and warm for 10 minutes until tender. Season with sea salt. Finally in a bowl, mix the roasted pumpkin, artichoke hearts, capers and chopped almonds.
- Serve warm or cold and enjoy!
Nutritional Information
Per Serving: Calories: 180 | Carbs: 5 g | Fat: 14 g | Protein: 1 g | Sodium: 236 mg | Sugar: 1 g
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