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

Nutrition facts per serving

Excellent source of iron


Total time



3 Servings

1 hrs 20 mins

32 g

13 g