Fresh Pumpkin Salad

Last October, I was standing in a farmers market stall surrounded by towers of pumpkins when the vendor handed me a small, oddly-shaped one and said, "This one's sweeter than the giants—perfect for salad." I was skeptical at first, but that conversation changed how I cook with pumpkin entirely. Roasted until the edges caramelize and the insides turn butter-soft, it became the foundation for something I make constantly now. This salad started as an experiment and turned into the dish I reach for when I want something that feels both nourishing and celebratory.

I made this for a dinner party where someone mentioned they'd never had roasted pumpkin before, and watching their face when they tasted it was worth the whole preparation. The table went quiet for a moment—not because anything was wrong, but because everyone was suddenly paying attention to what they were eating. That's when I knew this salad had something special to offer.

Ingredients

• Fresh pumpkin: 500 g peeled, seeded, and cut into 2 cm cubes—buy a small sugar pumpkin or carving variety and don't skip the peeling, it makes roasting cleaner and faster.
• Mixed salad greens: 100 g arugula, spinach, or mesclun—choose tender varieties that won't wilt when the warm pumpkin hits them.
• Red onion: 1 small, thinly sliced—the sharpness cuts through the sweetness and keeps the whole thing balanced.
• Cucumber: 1 small, sliced—adds that cool, refreshing crunch that makes you reach for another bite.
• Cherry tomatoes: 100 g halved—they burst slightly when you toss everything together and release little pockets of flavor.
• Feta cheese: 50 g crumbled, optional—salty, creamy, and optional if you're keeping it vegan.
• Toasted pumpkin seeds: 30 g pepitas—buy them already toasted if you can, they add texture and a quiet nuttiness.
• Extra-virgin olive oil: 3 tbsp for the vinaigrette—use something you actually like tasting on its own, it matters here.
• Apple cider vinegar or lemon juice: 1.5 tbsp—cider vinegar gives warmth, lemon gives brightness, pick whichever mood you're in.
• Dijon mustard: 1 tsp—acts as an emulsifier so the vinaigrette stays together and clings to the leaves.
• Honey or maple syrup: 1 tsp—just enough to round out the vinegar's edge without making it sweet.
• Salt and freshly ground black pepper: to taste—add these after tasting, not before.
• Olive oil for roasting: 1 tbsp—doesn't need to be fancy, just clean and good.
• Ground cumin: 1/2 tsp—the secret that makes people ask what spice that is.
• Smoked paprika: 1/4 tsp—adds a whisper of smoke that deepens the pumpkin's natural sweetness.

Instructions

Heat your oven and prepare the pan:

Preheat to 200°C (400°F) and line a baking tray with parchment paper so the pumpkin doesn't stick. A hot oven is your friend here—it creates that golden, caramelized exterior you're looking for.

Season and spread the pumpkin:

Toss your pumpkin cubes with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper in a bowl, then spread them in a single layer on the prepared tray. They shouldn't overlap or crowd—give them space to roast, not steam.

Roast and golden:

Pop them in the oven for 20–25 minutes, stirring halfway through so they cook evenly. You'll know they're done when the edges turn golden and a fork slides through easily—let them cool to room temperature before building your salad.

Make the vinaigrette:

While the pumpkin roasts, whisk together 3 tbsp olive oil, 1.5 tbsp vinegar or lemon juice, 1 tsp Dijon mustard, and 1 tsp honey in a small bowl until it emulsifies and turns slightly creamy. Taste and adjust salt and pepper—this is your moment to balance everything.

Build the salad:

In a large salad bowl, gently combine your greens, cooled pumpkin, sliced red onion, cucumber, and cherry tomatoes—don't crush anything. Pour the vinaigrette over and toss gently until everything is lightly coated.

Finish and serve:

Top with crumbled feta if you're using it and scatter the toasted pumpkin seeds all over—they add the final crunch. Serve immediately while everything still has its texture and the pumpkin is still slightly warm.

Save

I learned something watching people eat this dish—that sometimes the simplest combinations, when treated with care, become the meals people remember. There's no fancy technique here, just good ingredients and a little bit of attention to timing.

Making It Your Own

This salad is naturally flexible, and I encourage you to play with it. If you love grains, toss in cooked quinoa or lentils for extra protein and earthiness—they soak up the vinaigrette beautifully. For a vegan version, simply omit the feta or swap it for a creamy cashew dressing if you want something richer. Some seasons I add roasted beets or candied walnuts, and in spring I've been known to swap the pumpkin for roasted butternut squash or even crispy chickpeas tossed in the same spices.

Wine and Food Pairing

A crisp Sauvignon Blanc is the natural companion here—the acidity mirrors the vinaigrette and refreshes your palate between bites. If you prefer something lighter, a dry Albariño or even sparkling water with fresh lemon works beautifully. The combination keeps everything feeling bright and prevents the meal from ever feeling heavy.

Storing and Leftovers

This salad is best eaten fresh, but the components keep well separately if you plan ahead. Store the roasted pumpkin in an airtight container for three days, the vinaigrette in a jar you can shake, and the greens in a salad container or wrapped loosely in paper towels. When you're ready to eat, assemble and dress everything at the last moment so nothing gets soggy.

• Roasted pumpkin keeps for three days refrigerated and can even be reheated gently if you prefer it warm.
• Make double the vinaigrette and keep it on hand—it works beautifully on grains, roasted vegetables, or simple green salads.
• Toast your pumpkin seeds fresh each time if possible, but they'll stay crisp in an airtight container for about a week.

Save

This salad is proof that you don't need complicated ingredients or techniques to create something worth sharing. Make it, taste it, and then make it again with whatever you have on hand—it'll never be the same twice, and that's exactly the point.

Recipe Questions & Answers

→ How do you roast the pumpkin cubes perfectly?

Toss pumpkin cubes with olive oil, cumin, smoked paprika, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until tender and golden, turning once halfway.

→ Can I make this salad vegan-friendly?

Yes, simply omit the feta cheese or replace it with a plant-based alternative for a vegan version.

→ What are good substitutions for pumpkin in this dish?

Butternut squash is an excellent alternative, offering similar texture and sweetness when roasted.

→ How should the vinaigrette be prepared?

Whisk together extra-virgin olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.

→ What additions can boost the salad's protein content?

Adding cooked quinoa or lentils enhances protein while maintaining the salad’s fresh and light qualities.