Quick and easy roast pumpkin salad – works well as a side dish with roast vegetables. You can prepare in advance and have the cold or warm.

Roast Pumpkin Salad [Vegan]






Cooking Time




  • 35 1/4 ounce japanese pumpkin (deseeded and cut into 1/4 inch slices)
  • Salt and pepper
  • 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 1/2 cup walnuts
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 mint leaves
  • 1/4 cup flat leaf parsley or fresh basil
  • 1/4 cup craisins
  • 1 tablespoon balsamic vinegar


  1. Preheat the oven to 430°F.
  2. Slice the pumpkin and arrange on a lined baking tray.
  3. Brush with olive oil, maple syrup and add salt and pepper.
  4. Roast for 25-30 minutes until soft and caramelized.
  5. Place the walnuts, cumin, cinnamon and a dash of olive oil in a pan and fry until the walnuts are toasted (about 2-3 minutes on medium heat).
  6. Set aside to cool. Roughly chop the walnuts when cool.
  7. Divide the pumpkin between plates and top with walnuts, parsley, mint, craisins and a drizzle of balsamic vinegar to serve.

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Nutritional Information

Per Serving: Calories: 323 | Carbs: 31 g | Fat: 15 g | Protein: 5 g | Sodium: 3 mg | Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.