This roasted pumpkin salad is a fresh, vibrant, and crowd-pleasing salad that’s perfect for any BBQ or Christmas lunch! It’s dairy free, vegan, and gluten free, packed with flavour, and sure to impress. With roasted pumpkin, crunchy walnuts, pomegranate, and a simple orange balsamic dressing, it’s the kind of salad people will ask you to bring again and again.
TL;DR – Why You’ll Love This Salad
- Simple but impressive: Minimal prep, maximum flavour.
- Vibrant & colourful: Perfect for festive occasions or summer gatherings.
- Diet-friendly: Dairy free, vegan, and gluten free.
- Flexible: Swap nuts, greens, or pomegranate to suit what you have on hand.
A roasted pumpkin salad is a staple at any Australian BBQ or Christmas lunch. But the most common version is usually loaded with feta cheese making it completely off limits to those of us needing to stick to a dairy free diet.
So I decided it was about time we had a delicious and easy roasted pumpkin salad that was fresh and vibrant, and would not only taste delicious but make a statement on the table. Oh and yes it’s dairy free too.
The pumpkin is roasted in a little spice to give it a delicious savoury flavour and then mixed with a combination of baby spinach and kale, toasted walnuts and a little pomegranate for delicious bursts of flavour and that festive flair.
Next time someone asks for you to just bring a salad, make this. It’s the perfect combination of what people expect with a little extra to keep things interesting! And yes, you can serve it with a little bowl of crumbled feta on the side for the folks that can eat cheese.
Key Ingredients
This is a simple roasted pumpkin salad recipe that doesn’t require a tonne of ingredients and time to prepare.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pumpkin – I recommend using a Kent pumpkin for the best flavour, but Jarrahdale, Queensland Blue, or even Butternut (Butternut squash in the US) will all work. You can even buy pre-cut pumpkin pieces to cut down prep time!
- Spices – a combination of ground cumin and garlic powder give the roasted pumpkin a delicious savoury flavour that is super delicious.
- Baby spinach and kale – to keep things really easy, you can buy a package of baby spinach and shredded kale from the supermarket which is what I like to do. You could also use all baby spinach if you prefer.
- Walnuts – adds a really good flavour and crunch without being overpowering. You can use any nuts you like. I recommend almonds or pecans. Toast them lightly in a dry pan for 5 minutes to bring out their flavour.
- Pomegranate seeds – if you can find a whole pomegranate you can remove the seeds, otherwise you can buy just the arils (seeds) in a packet at the supermarket which again is a little shortcut that makes this salad so easy and quick to prepare.
- Orange juice – used in the dressing. I recommend using freshly squeezed for the best flavour.
- Balsamic vinegar and Dijon mustard – adds depth and extra flavour to the dressing.
- Maple syrup – adds just a little sweetness and flavour to the dressing that goes so well with the pumpkin.
Step-By-Step Instructions
The main prep for this salad is roasting the pumpkin. I have included two options for doing this, using the oven and the air fryer based on my favourite air fryer pumpkin recipe in case your oven is occupied!
Step 1: Chop the pumpkin into small pieces and add to a baking tray with the olive oil and spices. Give it a toss to coat. If you’re using an air fryer you’ll do this step in a bowl then transfer to the air fryer basket.
Step 2: Roast the pumpkin for around 30 minutes (less in the air fryer) or until soft and tender. Set aside until ready to assemble the salad.
Step 3: Make the dressing by adding all the ingredients into a jar and give it a good shake to combine.
Step 4: When you’re ready to serve, add the spinach and kale to a large bowl and add in the roasted pumpkin, walnuts and pomegranate seeds. Drizzle over the dressing and give it a toss to coat.
Sally’s Pro Tip! For the best presentation, toss the greens in half the dressing first before adding the pumpkin, nuts, and pomegranate. This keeps the pumpkin cubes intact and ensures the leaves are lightly coated.
Storage and Make-Ahead Tips
You can roast the pumpkin and toast the walnuts ahead to save time. Keep dressing in a jar in the fridge.
Store roasted pumpkin and salad components separately in the fridge for up to 2–3 days. Combine and dress just before serving.
Serving Suggestions
This pumpkin salad is great served as a side at a BBQ or Christmas lunch. Pair it with the following to make a complete menu;
Recipe FAQs
Of course! You can use all baby spinach, or a combination with rocket, or even just a mixed leaf salad works well.
Yes! You can try dried cranberries or even chopped apples work well.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free salads:
Dairy Free Potato Salad
Roasted Broccoli Salad
Mango and Avocado Salad
Pear and Prosciutto Salad
Roasted Pumpkin Salad
Equipment
Ingredients
For the roasted pumpkin:
- 600 grams pumpkin peeled and cut into 2 cm cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Black pepper to taste
For the salad:
- 5 cups mixed baby spinach and finely shredded kale 150 grams
- ½ cup toasted walnuts 50 grams
- ⅓ cup pomegranate seeds 75 grams
For the orange balsamic dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Pinch of salt and pepper
Instructions
Roast the pumpkin: Oven Method
- Preheat the oven to 200°C (400°F). Add the pumpkin to a large baking tray and drizzle with olive oil. Sprinkle over the cumin, garlic powder, salt, and black pepper. Toss well to coat, spreading the pumpkin out in a single layer. Roast for 25–30 minutes, turning halfway, until golden and tender. Set aside to cool slightly.
Roast the pumpkin: Air Fryer Method
- Preheat the air fryer to 200°C (400°F) for 2–3 minutes. Add the pumpkin to a mixing bowl and toss with olive oil, ground cumin, garlic powder, salt, and pepper until well coated.
- Place the pumpkin in a single layer in the air fryer basket. Cook for 15–20 minutes, shaking halfway, until tender inside and golden brown on the edges.
Make the dressing
- In a small jar, add the olive oil, orange juice, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Seal and shake well until smooth and combined.
Assemble the salad
- Place the baby spinach and shredded kale into a large serving bowl. Add the roasted pumpkin, toasted walnuts, and pomegranate seeds. Pour over the dressing and gently toss to combine. Serve immediately.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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