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Are you ready for an amazing Roasted Pumpkin Salad? This simple and healthy salad is delicious and naturally gluten-free and vegan! With only 8 easy ingredients, this will be a new favourite autumn salad!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Salads are generally very popular in the summer, but this Roast Pumpkin Salad Recipe is so perfect for the autumn and winter! And tastes like something you’d find at a fine dining restaurant! The roasted pumpkin flavour goes along perfectly with the amazing miso dressing and yummy walnuts. Take it to Thanksgiving or your next family gathering and you’re sure to impress!
The base for this salad is Cavolo Nero. It is extremely versatile and can be used for SO many different dishes. Cavolo Nero has a very similar nutritional profile to traditional kale which means it is rich in lutein and a source of vitamins K, A and C. It also contains significant amounts of manganese, copper, fibre, calcium, iron, the B vitamins and many other elements.
If you want to boost this into a bigger meal then try adding cooked Quinoa.
If you’re looking for more vegan pumpkin recipes, you are in the right place! Check out my Pumpkin Butternut Soup or Pumpkin Curry with Quinoa or Pumpkin Oatmeal or even an amazing No Bake Pumpkin Pie.
This was inspired by my Crispy Satay Tofu Salad recipe on this site, and pairs well with this amazing Gluten Free Seeded Bread recipe.
Ingredients to make Roasted Pumpkin Salad
Salad
- Cavolo Nero – also known as black kale – is the perfect base to any salad.
- Pumpkin – you’ll need roughly ½ medium pumpkin for this.
- Ras El Hanout – is a fantastic blend of spices.
- Walnuts – pair really well with the roasted pumpkin.
- Olive Oil – is used to roast up the pumpkin.
Miso & Maple Sauce
- Miso Paste – has a wonderful umami flavour.
- Maple Syrup – is a great natural sweetener that balances out the salty miso paste.
- Water – helps the sauce to reach the perfect consistency.
See recipe card for full information on ingredients and quantities.
Substitutions
- Cavolo Nero – Feel free to use your favourite salad base. Spinach or rocket lettuce are great options.
- Pumpkin – could easily be replaced by butternut squash or sweet potato.
- Miso Paste – Soy sauce or amino acids are a great substitute for miso paste.
- Maple Syrup – Honey is a common substitute for maple syrup as a sweetener.
Variations
- Spicy – Sprinkle cumin and chilli flakes on the pumpkin before roasting to increase the heat in this salad.
- Deluxe – To step it up, consider adding pumpkin seeds, pomegranate seeds, dried cranberries, etc. If you eat cheese, this would be delicious as a feta and pumpkin salad or topped with blue cheese or goat cheese.
- Kid friendly -If your kids aren’t fans of the Cavolo Nero, use a more classic salad base.
See these other Easy Autumn Dinners on my website!
How to make Roasted Pumpkin Salad
Step 1: Firstly, preheat your oven to 180c. Prepare your pumpkin by peeling, deseeding, and slicing into chunks.
Step 2: Put pumpkin on an oven tray and drizzle with oil, ras el hangout, salt, and pepper. Mix together and then bake for 30-35 minutes.
Step 3: While the pumpkin cooks, combine all of the sauce ingredients into a small mixing bowl and hand whisk until smooth.
Step 4: Tear the Cavolo Nero off the stalks and put it in a large mixing bowl. Pour the sauce in and lightly massage it for a minute or so.
Step 5: Add the roasted pumpkin and walnuts and stir.
Hint: Massaging the sauce into the Cavolo Nero helps to soften it.
Leftovers
I would not recommend keeping leftover salad that has the sauce already on it. If you know you aren’t going to eat the whole salad, store the sauce and roasted pumpkin separate from the Cavolo Nero. The different parts should store in airtight containers for 2-3 days. You can enjoy the pumpkin warm or cold.
Recipe FAQs
I peel, deseed, and chop my pumpkin before roasting it. This cooks it perfectly, allows you to season it, and makes it ready to go as soon as it comes out!
Roasted pumpkin tastes similar to a lot of other squashes. You can play with the flavour by using seasonings when roasting. I use olive oil, ras el hanout, salt, and pepper.
Salad with roast pumpkin is such an easy and delicious meal to make! While the pumpkin roasts, throw together your dressing. Combine the base, dressing, pumpkin, and walnuts together and enjoy!
You can! It’s up to you whether you want to have them raw or roasted, but they are a great addition, especially to a Roasted Pumpkin Salad.
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Roasted Pumpkin Salad
Ingredients
- 200 g cavolo nero
- 500 g pumpkin
- 1 tbsp ras el hanout
- handful walnuts
Dressing
- 2 heaped tsp miso paste
- 3 tsp maple syrup
- 2 tbsp water
Instructions
- Firstly pre heat your oven to 180C and prepare your pumpkin by peeling, deseeding and slicing into chunks.
- Place on an oven tray and drizzle over olive oil, ras el hanout, salt and pepper and mix. Bake at 200C for 30-35 minutes.
- Now it’s time to make the sauce, simply add all the sauce ingredients into a small mixing bowl and hand whisk until smooth.
- Tear the Cavolo Nero away from the stalks and place in a large mixing bowl. Pour in the sauce and lightly massage it for a minute (this helps to soften it).
- Finally, add in the roasted pumpkin along with the walnuts and stir.
Notes
Nutrition
