Easy Snack,  Gluten Free,  Kid friendly,  Plant-Based,  Salad

Roasted Pumpkin Salad

I’m a salad lover. And particularly a saucy salad. Love the tangy taste of the lemon on my veggies. And I always like to have the last bits of it at the end of the bowl when its full of water and sauce all mixed in. I guess you got the idea by now.

pumpkin salad

A salad can be a filling meal if you add the heavy stuff in it you know… quinoa, buckwheat… potato.. etc. And because my fridge was full of pumpkin, I had to add it to my salad bowl. Most of my recipes are created after looking in my fridge! That’s how I get inspired! haha


  • 200 grams pumpkin
  • 1 parsley bunch
  • 6-7 romaine lettuce leaves
  • half pomegranate – seeded
  • half of an avocado
  • 1/4 cup walnuts – roughly crushed

For the sauce:

  • 1 tbs tahini
  • 2 tbs olive oil
  • 1 tsp pomegranate molasses
  • 2 tbs fresh lemon juice
  • salt to taste


  1. Preheat oven on 200º C. Cut pumpkin into small cubes. Arrange in a baking sheet and roast for 30 minutes or until golden.
  2. Chop the greens and add to a mixing bowl.
  3. Add the cooled pumpkin and the avocado and mix. Add in pomegranate seeds and walnut.
  4. Mix the sauce ingredients and add to salad.
  5. Serve in a bowl or a serving dish. Drizzle more sauce and garnish with walnuts and pomegranate seeds.

pumpkin salad

Making this recipe? I would love to see it!

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