Pumpkin Marinara Salad, the Best Cold Weather Breakfast

This dish transforms a canned pumpkin into a delectable marinara sauce, continuing our list of all the things you can cook with pumpkin taste for the fall.

For a truly outstanding cold-weather breakfast, top some thin, pizza-like flatbreads with it and add burst cherry tomatoes, arugula, and feta cheese.

Just watch them disappear when served at a family gathering or as an after-school snack on a rainy day to prove how tasty and addictive these Pumpkin Arugula Flatbreads are.

It is an extremely nutritious superfood that contains beta-carotene, vitamin A, and fiber.

AuthorSilvia lemon
Preparation Time05 minutes
Cooking Duration25 minutes
Total Time30 minutes
CategoryBreakfast           
Calories290
Protein15g
Servings04
CuisineAmerican
DietVeg

Ingredients

  • 1 Tbsp plus 2 tsp olive oil
  • 2 cloves garlic, minced
  • 4 cups grape tomatoes, halved
  • ¾ cup canned pumpkin
  • ¼ cup water
  • 1 tsp Italian seasoning, crushed
  • 4 individual artisan thin pizza crusts
  • 4 shallots, thinly sliced
  • 1 Tbsp tomato paste
  • 4 cups fresh arugula or arugula-baby spinach blend
  • 1 to 2 Tbsp balsamic vinaigrette
  • ¼ cup crumbled blue cheese
  • ¼ tsp salt

(Make another Recipe – Pasta Salad Tossed with Vegetables)

How to make Tahini Dressing Salad

Set the oven to 400 degrees. Heat 2 teaspoons of marinara sauce in a small pot.

olive oil heated to medium-high. Add the garlic and whisk the mixture for 30 seconds. After adding the tomato paste, stir-fry for 30 seconds.

Add salt, Italian seasoning, water, and pumpkin to the mixture. Cook, stirring periodically, for 5 minutes to combine flavors.

Cook tomatoes and shallots in the remaining 1 tablespoon oil in a medium nonstick skillet over medium-high heat for 8 to 10 minutes, or until tomatoes burst, turning often.

Bake pizza crusts for two minutes on the oven rack.

Place on a sizable baking sheet after taking it out of the oven. Cover crusts with an even layer of pumpkin sauce. Add tomatoes and shallots on top. 4 minutes of baking

In the meantime, coat the arugula with vinaigrette in a bowl. Flatbreads should be topped with arugula and blue cheese.

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