Roasted Pumpkin Salad Recipe with Crunchy Seeds & Creamy Dressing
If you’re looking for a salad that’s as hearty as it is flavorful, you’ve found your match. This Roasted Pumpkin Salad Recipe is a masterpiece of textures and flavors — tender roasted pumpkin, creamy avocado, crunchy seeds, tangy balsamic dressing, and just the right hint of spice. It’s healthy, gluten-free, and ridiculously easy to make. This salad is sure to please either a festive get-together with friends or a warm family supper. Now, let’s dive into why this dish deserves a spot on your table!
Why You’ll Love This Salad
- Flavor Explosion: The sweet caramelized pumpkin, creamy avocado, and tangy balsamic dressing create a harmony of tastes that’s irresistible.
- Texture Galore: Crunchy pumpkin seeds and lettuce contrast beautifully with the tender roasted pumpkin and creamy cheese.
- Make-Ahead Friendly: Perfect for meal prep or a stress-free party dish.
- Healthy & Nutritious: Packed with vitamins, healthy fats, and fiber, this salad is a guilt-free indulgence.
- Customizable: Swap ingredients to suit your preferences — think roasted chickpeas, goat cheese, or spinach!
Ingredients
- 1 pound pumpkin, cut into chunks
- 8 tablespoons olive oil, divided
- 1/2 cup toasted pumpkin seeds
- 1 teaspoon sesame seeds, toasted
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves of garlic, crushed
- 150g white cheese or feta cheese, crumbled
- 1 avocado, diced
- 2 cups mixed lettuce
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
How to Make Roasted Pumpkin Salad?
Step 1: Roast the Pumpkin
Preheat your oven to 390°F (200°C). In a bowl, combine paprika, crushed garlic, 4 tablespoons of olive oil, cumin, salt, and pepper. Mix well to create a flavorful seasoning.
Place the pumpkin chunks on a baking sheet lined with parchment paper. Drizzle the seasoning mixture over the pumpkin and toss with your hands to ensure every piece is coated. Arrange the pieces in a single layer for even roasting.
Bake for 25 minutes, flipping the pieces halfway through. Once they’re golden brown and tender, remove them from the oven and let them cool.
Zulay Says: For an extra caramelized flavor, broil the pumpkin for 2-3 minutes at the end of roasting.
Step 2: Toast the Seeds
Toast the pumpkin and sesame seeds in a dry skillet over medium heat until fragrant and slightly browned. Set aside to cool.
Step 3: Make the Dressing
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, balsamic vinegar, honey, salt, and pepper. Taste and adjust the seasoning as needed.
Step 4: Assemble the Salad
In a large salad bowl, layer the mixed lettuce, roasted pumpkin chunks, diced avocado, and crumbled cheese. Sprinkle the toasted seeds on top for a satisfying crunch. Drizzle the dressing evenly over the salad and toss gently to combine.
Step 5: Serve and Enjoy
Transfer the salad to a serving platter or individual bowls. Serve immediately or refrigerate for up to an hour before serving for a chilled version.
Serving Suggestion: Pair this salad with crusty bread or as a side to grilled chicken or fish.
Zulay's Expert Tips for Perfect Roasted Pumpkin Salad
1. Pick the Right Pumpkin
The type of pumpkin you use can make or break your salad. Opt for sugar pumpkins or butternut squash, which are known for their naturally sweet and creamy texture. Avoid carving pumpkins—they’re stringy and lack the rich flavor needed for this recipe.
Zulay Says: Always look for pumpkins with smooth skin and a firm feel, as they’re fresher and easier to roast.
2. Don’t Skip the Toasting
Toasted seeds aren’t just for crunch—they’re flavor bombs that add depth to your salad. Toss pumpkin seeds with a drizzle of olive oil, a pinch of salt, and a dash of paprika before toasting them in the oven for 8-10 minutes. The result? A nutty, aromatic topping that pairs perfectly with the creamy roasted pumpkin. Toasted sesame seeds add an extralayer of warmth and a subtle earthy flavor that shouldn’t be missed.
3. Use Fresh Ingredients
Freshness is the secret to a vibrant salad. Choose avocados that are slightly firm but yield to gentle pressure, as they’ll dice up beautifully without turning mushy. Crisp, leafy greens like romaine, mixed lettuce, or even baby spinach ensure every bite is refreshing. And don’t skimp on the olive oil—high-quality, extra virgin olive oil brings out the best in your dressing.
4. Make It Your Own
The beauty of this salad lies in its versatility. Want a protein boost? Add roasted chickpeas or grilled chicken. Craving a sweet-tart flavor? Sprinkle in some pomegranate seeds. Looking for a spicy kick? A pinch of chili flakes or smoked paprika will take it to the next level. Don’t be afraid to experiment and tailor the salad to your taste buds.
5. Prep Ahead for Convenience
If you’re hosting or just short on time, this salad is a lifesaver. Roast the pumpkin a day ahead and store it in the fridge. The dressing can also be made in advance and refrigerated in a sealed jar—just shake it up before using. When it’s time to serve, all you have to do is assemble the ingredients, ensuring the greens stay crisp and fresh.
Why Roasted Pumpkin Is a Star Ingredient
- Nutritional Powerhouse: Packed with essential nutrients like vitamins A and C, potassium, and fiber, roasted pumpkin is as good for your body as it is for your taste buds. The high antioxidant content supports a healthy immune system and glowing skin, while its natural fiber aids digestion.
- Enhanced Sweetness: Roasting caramelizes the natural sugars in the pumpkin, creating a rich, sweet flavor profile that’s irresistible. This cooking method also softens the flesh, giving it a creamy texture that melts in your mouth.
- Seasonal Vibes: Whether it’s a cozy fall dinner or a holiday spread, roasted pumpkin brings a comforting, seasonal touch to your table. Its warm, earthy flavor pairs beautifully with a variety of ingredients, making it a versatile favorite.
- A Feast for the Eyes: With its bright orange hue, roasted pumpkin adds a pop of color that makes your salad as visually appealing as it is delicious.
Fun Facts About Pumpkin
- Pumpkins are technically fruits, not vegetables. They belong to the same family as cucumbers and melons
- Roasting pumpkin seeds dates back to ancient times and remains a popular snack worldwide.
- The largest pumpkin ever recorded weighed over 2,600 pounds!
Zulay's Final Thoughts
This Roasted Pumpkin Salad Recipe with crunchy seeds and creamy dressing is a celebration of flavors and textures. It’s a dish that’s easy to prepare, packed with nutrients, and perfect for any occasion.
Have you tried this recipe? We’d love to hear your thoughts and any creative twists you’ve added. Leave a comment below and let’s keep the kitchen happiness rolling!
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Frequently Asked Questions
Can I make this salad vegan?
Absolutely! Swap out the cheese for a plant-based feta alternative or nutritional yeast for a cheesy flavor. For the dressing, substitute honey with maple syrup—it adds a similar sweetness while keeping the recipe vegan-friendly.
Can I prepare this salad in advance?
Yes, this recipe is perfect for meal prep! Roast the pumpkin and prepare the dressing up to a day in advance. Store them separately in the fridge, and assemble the salad just before serving to keep the greens and seeds fresh and crunchy.
What other greens can I use instead of lettuce?
Spinach, arugula, or kale work wonderfully in this salad. Spinach offers a mild flavor, arugula adds a peppery kick, and kale provides a hearty texture that complements the roasted pumpkin. For kale, massage the leaves with a bit of olive oil and salt to soften them before adding to the salad.
How do I store leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. To keep it fresh, store the dressing separately and add it just before eating. This prevents the greens from wilting and ensures your salad stays crisp.
Can I make this without seeds?
Sure! If you’re not a fan of seeds or have dietary restrictions, you can swap them out for toasted nuts like almonds, walnuts, or pecans. They’ll still provide that satisfying crunch and a rich, nutty flavor.
