Roast Pumpkin Salad
Roasted pumpkin wedges, red onion and chickpeas tossed with rocket, feta and a lemon dressing. Four servings in 45 minutes.
Photograph credit: Pumpkin Salad · CC0 1.0 · Rawpixel
What to Put on the Table With Roast Pumpkin Salad
- Grilled lamb
- Couscous
- Crusty bread
- Roast chicken
How to Make Roast Pumpkin Salad
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Heat the oven to 220°C / 430°F. Toss the pumpkin with 2 tbsp of the oil, the cumin and salt and spread on a tray. Roast for 15 minutes.
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Add the onion and chickpeas with 1 tbsp of the oil and roast for 15 minutes more.
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Whisk the remaining oil with the lemon juice. Cool the tray for 5 minutes, then toss with the rocket, feta, dressing and seeds.
A Few Notes
Do not crowd the tray.
Leave the skin on the pumpkin.
If your oven runs hot, check at 22 minutes.
Dress while the pumpkin is warm.
Leftovers
Best eaten warm. Keeps in the fridge for 2 days, undressed.
Roast Pumpkin Salad: Your Questions Answered
How long does Roast Pumpkin Salad take to make?
About 45 minutes in total — 15 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Roast Pumpkin Salad?
Do not crowd the tray. Leave the skin on the pumpkin. If your oven runs hot, check at 22 minutes. Dress while the pumpkin is warm.
What should I serve with Roast Pumpkin Salad?
Grilled lamb; Couscous; Crusty bread; Roast chicken.
How should Roast Pumpkin Salad be stored?
Best eaten warm. Keeps in the fridge for 2 days, undressed.
Is Roast Pumpkin Salad suitable for a special diet?
This recipe is vegetarian, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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