Hello lovelies and welcome beloved September. Today I have an autumn recipe for you for a salad with roasted pumpkin, crispy mushrooms, pomegranate seeds, vegan feta and walnuts. Especially now in the transition period from summer to autumn you have to enjoy the summer products for as long as you can buy them locally. Included in this are fresh green lettuce in all versions. It’s the perfect combination of summer and autumn with roasted pumpkin from the oven, crispy mushrooms and the fruity dressing, and once October turns colder those wedges move onto warm quinoa in my warm pumpkin quinoa salad with dates, while this bowl stays my September one. Therefore it’s for everyone that cannot wait for pumpkin season, just like me, but on the other hand aren’t ready to completely let go of summer!
We love pumpkin from the oven, sprinkled with maple sirup, fresh herbs like thyme or rosemary and then baked golden. It’s not only delicious in a salad but also for pasta or just simply on bread, and roasted with a pinch of paprika rather than anything sweet, it becomes the topping for my pumpkin pizza with thyme and ricotta, the one that gets requested most at our house.
A salad turns out particularly tasty and becomes a taste sensation when you add as many components as possible. And this is exactly the case with this delicious autumn salad with roasted pumpkin: crunchy lettuce, crispy mushrooms, creamy “feta”, slightly sweet pumpkin, sourly dressing, pomegranate seeds and roasted walnuts complete the many different flavors that meet each other here.
You can also prepare this salad as a “salad bar” and everyone can mix the components as they like, exactly the way we eat my autumnal oven veggies with vegan feta, where one daughter picks out the Brussels sprouts and the other one the potatoes. This works best for my family, because everyone has their own favorite component of course.
Are you looking forward to autumn or do you already mourn this fabulous summer we had? I especially like the transition period from summer to fall and hope we will be able to enjoy a golden autumn with many warm and beautiful days, before the bitter winter leaves take over and the same roasting tray lands on my radicchio salad with oven roasted vegetables. I’m happy for the messengers of autumn such as pumpkin, apples and figs because they are some of my favorite ingredients!
If this leaves you craving more autumn salads, try my salad bowl with roasted sweet potatoes and figs or the heartier autumn salad with roasted brussels sprouts and pumpkin – both bring that same fruity, cozy autumn feeling to the table.
