Creamy curried pumpkin broccoli salad recipe Vibrant fall flavors Easy technique delicious blend of pumpkin broccoli curry Perfect side dish or light meal
Total Time:45 minutes
Yield:4-6 servings 1x
Ingredients
Scale
1 medium pumpkin (about 1.5 lbs), peeled, seeded, and cubed
1 large head of broccoli, cut into florets
1/2 cup red onion, thinly sliced
1/4 cup chopped cilantro
1/4 cup chopped pecans or walnuts
2 tablespoons pumpkin seeds
1/4 cup olive oil
2 tablespoons curry powder
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While the pumpkin is roasting, steam or blanch the broccoli florets until tender-crisp, about 5-7 minutes.
In a large bowl, whisk together the remaining olive oil, curry powder, lemon juice, maple syrup, and cumin.
Add the roasted pumpkin, steamed broccoli, and red onion to the bowl with the dressing. Gently toss to coat everything evenly.
Stir in the cilantro, pecans/walnuts, and pumpkin seeds.
