Indulge in the flavours of Autumn with this tasty pumpkin salad recipe. Roasted pumpkin, fresh ingredients, and a zesty dressing make this a must-try!
Spice and roast the pumpkin: Step 1
Drizzle fresh pumpkin with oil, salt, paprika, and chilli powder. Mix everything using your hands, ensuring that each piece is coated.
Spice and roast the pumpkin Step 2
Arrange the pieces on baking sheets, leaving enough space for roasting to prevent sogginess.
Roast for 35 minutes (top shelf) or until tender. Finish by broiling for 3 minutes to give slightly charred edges.
Spice and roast the pumpkin Step 3
In a mason jar, combine all the dressing ingredients, secure the lid, and give it a good shake to mix. Pop it in the fridge until it's time to serve.
Prepare the dressing: Step 1
On a large salad plate, create a bed of arugula.
Assemble the salad: Step 1
Layer the arugula with chickpeas and cooled roasted pumpkin chunks.
Assemble the salad: Step 2
Next, add a layer of pumpkin seeds and pomegranate kernels.
Assemble the salad: Step 3
Using your hands, crumble the goat cheese over the top. When you're ready to serve, drizzle the dressing generously over the entire salad, and give it a toss.
Assemble the salad: Step 4
Excellent source of vitamin A
Excellent source of fibre
Good source of vitamin C
Excellent source of iron
YIELD
Total time
Net CARBS
PROTEIN
3 Servings
1 hrs 20 mins
32 g
13 g