The BEST Pumpkin Salad - This is a hearty salad with caramelised roast pumpkin, red onions, pine nuts and a garlic tahini dressing. Perfect for Autumn/Fall and great as a side to a roast dinner/Christmas dinner, this is the most delicious salad.
Pumpkin Salad
This Salad is made with sweet and earthy Pumpkin and Red Onion.
It is flavoured with Sumac, Sesame Seeds, Cumin, coriander, Thyme Oregano, Salt and tossed in olive oil before roasting.
The Veg is then tossed in a creamy Tahini dressing and onion, a creamy tahini dressing.
I usually serve this at room temperature but it’s great warm too.
This vibrant Salad makes a fantastic side dish but is equally yummy as a starter or main.
This recipe is adapted from an old Ottolenghi and Sami Tamimi recipe and as you can expect there are layers of incredible flavours and textures. Here is their salad in case you want to give that a go.
In my salad, I add herbs and spices to the Pumpkin before baking it in the oven and I also add some Yoghurt, Garlic and Honey to the dressing.
This salad is easy to make but I have included some top tips to make it the best Autumnal salad ever!
Ingredients
You need simple ingredients to make this gorgeous vibrant pumpkin salad.
It is easily adjustable too. Here is what you need to make it:
Pumpkin - Any pumpkin or squash will work well. You can use butternut, acorn or delicata.
Red Onion - These caramalise really well and compliment the Pumpkin.
Sesame Seeds - I prefer lightly roasted white sesame seeds in this recipe.
Oil - Extra Virgin Olive Oil is great for roasting.
Nuts - Pine Nuts are so creamy and delicious but you could also use Walnuts or Pecans.
Cumin, Coriander Seed, Thyme and Oregano - Add an earthy zesty hit.I like to roast the seeds slightly before using.
Sumac - Adds a slightly sour acidic taste.
Dressing - Yoghurt, Garlic, Tahini, Lemon, Honey, Salt and Pepper and Water.
How to make the BEST Pumpkin Salad
Peel the Pumpkin and cut it into small cubes.
Chop the Red Onions into cubes.
Lightly roast the Coriander, Cumin Seeds and Sesame Seeds in a dry pan till fragrant.
(I used Black Sesame Seeds here, nut you can use either).
Blend the seeds and then add to a bowl with Oil, Salt, Thyme, Oregano, Sumac and Cinnamon. Mix to combine.
Place the Pumpkin to a large bowl and toss with the marinade.
Place on a lined baking tray and roast at 220C/Gas Mark 7 for 30 - 40 minutes until tender.
In a small bowl, combine Yoghurt, Garlic, Tahini, Lemon, Honey, Salt and Pepper. Mix to combine and add a splash of water if needed.
Lightly toast Pine Nuts until fragrant and golden.
Add the Pumpkin and Onions to a platter/bowl.
Add the dressing and sprinkle over the Pine Nuts.
I served this as part of a whopping meal for a get together. See below.
Notes and Tips
Pumpkin - You can use any pumpkin or squash for this recipe.
Pine Nuts - Toasted pine nuts are delicious and creamy but you can use Walnuts or Pecans instead.
Roasting - Don't over roast the Pumpkin as it will turn mushy. If that happens, blend it ans turn it into a soup!
Dressing - Dress the salad right before serving otherwise it tends to discolour slightly as well as the dressing kinda disappearing into the pumpkin and turning it soggy.
Chopping - Cut the Pumpkin cubes as evenly as possible so that they cook evenly.
How to store
Store leftovers in the fridge for up to 2 days.
It is best to store without the dressing if making in advance and assemble before serving.
You can prep the roast Pumpkin and Onion ahead to make this salad quick to prep.
Roast pumpkin keeps well in the fridge for up to 5 days.
Variations
Use Sweet Potato or Squash instead.
Add Roast Chickpeas to the Salad.
Add Kale to the Salad.
Add a sprinkling of Pomegranate.
Add some crumbled Feta.
More Veg Salad Recipes:
Jewelled Butternut Squash and Red Onion Salad
Butternut Squash and Chickpea Salad
Roast Cauliflower Salad with Zingy dressing
Barley Salad with Feta, Pomegranate and Mixed Seeds
Vegetable and Herby Citrus Quinoa Salad
Serve with:
Roast Chicken with Crunchy Roast Potatoes Traybake
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The BEST Pumpkin Salad
The BEST Pumpkin Salad - This is a hearty salad with caramelised roast pumpkin, red onions, pine nuts and a garlic tahini dressing. Perfect for Autumn/Fall and great as a side to a roast dinner/Christmas dinner, this is the most delicious salad.
Ingredients
Pumpkin
- 500 g Pumpkin
- 1 large Red Onion
- 1 ½ tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Sesame Seeds
- 3 tbsp Olive Oil Extra Virgin
- 1 tsp Salt
- ½ tsp Thyme
- ½ tsp Oregano
- 1 tsp Sumac
- Pinch Cinnamon
Dressing
- 3 tbsp Greek Yoghurt
- 2 tbsp Tahini
- 1 Garlic Clove crushed
- 1 Lemon Juice and Zest
- 2 tsp Honey
- Salt and Pepper
Nuts
- 2 ½ tbsp Pine Nuts
Instructions
-
Peel the Pumpkin and cut it into small cubes. Chop the Red Onions into cubes.
-
Lightly roast the Coriander, Cumin Seeds and Sesame Seeds in a dry pan till fragrant.
-
Blend the seeds and then add to a bowl with Oil, Salt, Thyme, Oregano, Sumac and Cinnamon. Mix to combine.
-
Place the Pumpkin to a large bowl and toss with the marinade.
-
Place on a lined baking tray and roast at 220C/Gas Mark 8 for 30 - 40 minutes until tender.
-
In a small bowl, combine Yoghurt, Tahini, Garlic, Lemon, Honey, Salt and Pepper. Mix to combine and add a splash of water if needed.
-
Lightly toast Pine Nuts until fragrant and golden.
-
Add the Pumpkin and Onions to a platter/bowl.
-
Add the dressing and sprinkle over the Pine Nuts.
Recipe Notes
Notes and Tips
Pumpkin - You can use any pumpkin or squash for this recipe.
Pine Nuts - Toasted pine nuts are delicious and creamy but you can use Walnuts or Pecans instead.
Roasting - Don't over roast the Pumpkin as it will turn mushy. If that happens, blend it ans turn it into a soup!
Dressing - Dress the salad right before serving otherwise it tends to discolour slightly as well as the dressing kinda disappearing into the pumpkin and turning it soggy.
Chopping - Cut the Pumpkin cubes as evenly as possible so that they cook evenly.
How to store
Store leftovers in the fridge for up to 2 days.
It is best to store without the dressing if making in advance and assemble before serving.
You can prep the roast Pumpkin and Onion ahead to make this salad quick to prep.
Roast pumpkin keeps well in the fridge for up to 5 days.
Variations
Use Sweet Potato or Squash instead.
Add Roast Chickpeas to the Salad.
Add Kale to the Salad.
Add a sprinkling of Pomegranate.
Add some crumbled Feta.
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