We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Roasted Pumpkin Salad with Khorasan Wheat

  • Prep 10 min
  • Total 50 min
  • Ingredients 9
  • Servings 4

Ingredients

10-12 slices pumpkin, seeded and cut into thick slices
4
tablespoons olive oil
Salt and black pepper to taste
1
bag (5 oz) baby arugula
1/2
medium red onion, chopped finely julienned
1
cup khorasan wheat, cooked
2
small avocados, coarsely chopped
1/4
cup balsamic glaze
1/2
cup goat cheese, crumbled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To cook the khorasan wheat: soak the wheat in water over night. Strain and cook in 3 cups of water for 2 hours or until tender. Strain and store refrigerated in a sealed container. You can add to salads, soup or eat in place of rice.

If you’re looking for delicious ways to enjoy pumpkin this season, don’t look any further! This roasted pumpkin salad and khorasan wheat is truly a delicious treat that will leave you wanting more. If you’re not familiar with khorasan wheat, you can also use spelt or any other type of wheat. Most wheat grains require soaking time and long cooking times, so what I do is prepare 1 or 2 cups at a time and keep it refrigerated to use during the week. I promise, the extra work is worth it because these grains add tons of texture, flavor and nutritional benefits to your food. Enjoy!

If you don’t like goat cheese, use queso fresco or feta instead.

If you don’t have balsamic glaze, use balsamic vinegar.

Directions

  • 1 Preheat the oven to 425° F.
  • 2 Place the pumpkin on a baking dish, sprinkle with 2 tablespoons of olive oil and season with salt and black pepper to taste. Bake for 35-40 minutes or until the pumpkin is soft and lightly browned. Remove from the oven and set aside.
  • 3 Mix the arugula, onion, khorasan and avocado in a bowl. Place the pumpkin slices on top. Sprinkle with 2 tablespoons of olive oil, balsamic glaze and goat cheese.
  • 4 Serve and enjoy.

If you’re looking for delicious ways to enjoy pumpkin this season, don’t look any further! This roasted pumpkin salad and khorasan wheat is truly a delicious treat that will leave you wanting more. If you’re not familiar with khorasan wheat, you can also use spelt or any other type of wheat. Most wheat grains require soaking time and long cooking times, so what I do is prepare 1 or 2 cups at a time and keep it refrigerated to use during the week. I promise, the extra work is worth it because these grains add tons of texture, flavor and nutritional benefits to your food. Enjoy!

Rate and Comment

Oriana Romero Oriana Romero
September 14, 2015

If you’re looking for delicious ways to enjoy pumpkin this season, don’t look any further! This roasted pumpkin salad and khorasan wheat is truly a delicious treat that will leave you wanting more. If you’re not familiar with khorasan wheat, you can also use spelt or any other type of wheat. Most wheat grains require soaking time and long cooking times, so what I do is prepare 1 or 2 cups at a time and keep it refrigerated to use during the week. I promise, the extra work is worth it because these grains add tons of texture, flavor and nutritional benefits to your food. Enjoy!