What type of pumpkin is best for this salad?

This recipe specifically calls for Japanese pumpkin, which is known for its dense, sweet flesh that caramelizes beautifully when roasted.

How do I achieve caramelized pumpkin slices?

To caramelize the pumpkin, brush the 1/4 inch slices with olive oil and maple syrup, then roast them at 430 degreesF for 25-30 minutes until they are soft and golden brown.

Can I substitute other nuts for walnuts?

While walnuts are toasted with cumin and cinnamon for a specific flavor profile in this recipe, you could experiment with pecans or almonds, keeping in mind the taste will differ.

What's the best way to store leftover Roast Pumpkin Salad?

Store any leftover roasted pumpkin and the prepared toppings separately in airtight containers in the refrigerator for 2-3 days. Assemble just before serving for optimal texture.

Is there a good alternative for craisins in this recipe?

Yes, dried cranberries or even fresh pomegranate seeds would make an excellent substitute for craisins, offering a similar tart-sweet burst of flavor.

8 years ago

Roast Pumpkin Salad
[Vegan]

Name: Roast Pumpkin Salad [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 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

MW By: Maryke Wylde

Author Bio

Lighter versions of comforting dinners and crowd-pleasing desserts. Maryke Wylde is the founder, blogger, photographer, and... Read More

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A vibrant Roast Pumpkin Salad with caramelized Japanese pumpkin slices, toasted walnuts, fresh green parsley and mint, and red craisins, drizzled with balsamic vinegar on a white plate.

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Discover more recipes with these ingredients

Pumpkin

Roast Pumpkin Salad [Vegan]

323

Dairy Free

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.

Ingredients You Need for Roast Pumpkin Salad [Vegan]

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

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How to Prepare Roast Pumpkin Salad [Vegan]

Preheat the oven to 430°F.
Slice the pumpkin and arrange on a lined baking tray.
Brush with olive oil, maple syrup and add salt and pepper.
Roast for 25-30 minutes until soft and caramelized.
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).
Set aside to cool. Roughly chop the walnuts when cool.
Divide the pumpkin between plates and top with walnuts, parsley, mint, craisins and a drizzle of balsamic vinegar to serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.