Roasted Pumpkin Salad with Burrata & Cashews | Salty Provisions

Roasted Pumpkin Salad with Burrata and Roasted Cashews

Sweet, caramelized pumpkin, creamy burrata, crunchy roasted cashews, and bursts of juicy pomegranate come together in this colorful seasonal salad.

The secret is in the seasoning. Salty Provisions GARLIC PEPPER SALT enhances the natural sweetness of the roasted pumpkin, while HERBES DE PROVENCE SALT adds an aromatic, savory touch to the cashews. A final sprinkle of BLACK SALT brings everything together.

Beautiful enough for your holiday table but simple enough for any fall meal, this roasted pumpkin salad delivers the perfect balance of sweet, savory, creamy, and crunchy in every bite.

Ingredients

For the roasted pumpkin

700 g pumpkin or butternut squash, peeled and sliced into wedges
2 tbsp olive oil
1 tsp GARLIC PEPPER SALT

For the roasted cashews

1⁄2 cup raw cashews
1 tsp olive oil
1 tsp HERBES DE PROVENCE SALT

To assemble

1–2 balls burrata cheese, torn into large pieces
1⁄3 cup pomegranate seeds
1–2 tsp Black salt (for finishing)
1 tbsp honey (for drizzle)
1 tbsp Olive oil (for drizzle)

Directions

Roast the pumpkin

Preheat the oven to 200°C / 400°F.

Toss the pumpkin slices with olive oil, GARLIC PEPPER SALT. Arrange them in a single layer on a baking tray and roast for 30–35 minutes, turning once, until tender and caramelized at the edges.

Roast the cashews

In a small pan, heat olive oil over medium heat.

Add the raw cashews and cook for about 5–6 minutes, stirring occasionally, until golden and aromatic. Once done, sprinkle with HERBES DE PROVENCE SALT and let cool.