Roasted Pumpkin Salad

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.

Course Salad, Side Dish

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 306kcal

Author Sally

Equipment

large baking sheets

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

Make Ahead: Roast the pumpkin and make the dressing ahead of time. Store the dressing in a jar and the salad components separately in the fridge for 2–3 days, then combine just before serving.

Nutrition