John Gregory-Smith shares his roasted pumpkin salad – an easy breezy side, perfect for entertaining.

What you need to know before you start

This speedy roast pumpkin salad is on the table in under 40 minutes. As the pumpkin roasts in the oven (roughly 30-35 minutes), take this time to prepare the tahini dressing and the remainder of the ingredients. You’ll need a roasting tray, a whisk, a sharp knife for the pumpkin, your favourite serving platter and access to an oven. 

Why is this the best roasted pumpkin salad recipe?

When pumpkin is roasted, the natural sugars in its flesh caramelise to impart a deep, sweet flavour with a slightly browned and crisp exterior. It becomes soft and tender, marrying beautifully with the crunch of the pine nuts and pomegranate. The salad comes together with a lusciously creamy and nutty tahini dressing.

Simple to prepare, it’s a great vegetarian and vegan side to whip together for your next barbecue, family dinner or family feast, alongside grilled meats, sausages or a roast chicken. 

What is the best pumpkin for a roasted pumpkin salad?

The most popular varieties of pumpkin found in Australia are kent and butternut. Both are suitable for this recipe, as they’re great for roasting. Kent (also known as jap) has a slightly sweeter aroma with a savoury nuttiness, while butternut has a milder and more delicate flavour. When preparing your pumpkin for roasting, be sure to remove the skin and seeds and chop into 2.5cm chunks for even roasting. 

Why is my pumpkin soggy?

A soggy pumpkin can be a result of a low oven temperature, cooking it for too long, or overcrowding the roasting pan. Be sure to leave some space around each chunk of pumpkin to let it roast and caramelise rather than steam. 

Roast your pumpkin in a 200°C fan-forced oven for 30-35 minutes – any longer and you run the risk of it turning mushy and falling apart. 

What ingredients you’ll need

Pumpkin: Pumpkin serves as the base for this salad. When roasted, pumpkin adds a sweet, earthy flavour and tender texture.

Extra virgin olive oil: The pumpkin is drizzled with olive prior to roasting to enhance the veg's natural sweetness and help achieve a golden exterior. 

Tahini: Tahini provides a creamy, nutty richness that complements the pumpkin’s sweetness while adding depth to the dressing.

Lemon: Lemon juice introduces a bright, zesty acidity that balances the richness of the tahini in the dressing. 

Pitted black olives: Olives contribute a savoury, briny flavour that contrasts beautifully with the sweet and creamy elements of the salad.

Pomegranate molasses: Pomegranate molasses adds a tangy-sweet depth and a subtle fruity complexity. 

Mint leaves: Fresh mint leaves offer a cool, aromatic note that refreshes the palate and brightens the overall flavour profile.

Pomegranate seeds: Pomegranate seeds provide a burst of juicy sweetness and a crunchy texture.

Pine nuts: Pine nuts contribute a mild, buttery crunch that complements the creamy tahini while adding richness to the texture of the salad.

Green salad: Pair this pumpkin salad with a fresh green salad. 

Flatbreads: Warmed, golden flatbreads acts as the perfect companion to the roast pumpkin. 

Do you have to peel a pumpkin before roasting?

It’s not always necessary to peel a pumpkin before roasting. In fact, pumpkin skin is completely safe to eat and is loaded with fibre. However, if you plan to create pumpkin chunks as we have in this recipe, we recommend peeling off the skin. 

How to store leftover roasted pumpkin salad

If you can, store any leftover components separately, as the tahini dressing will soften the pumpkin. Place in airtight containers in the refrigerator and consume within 2-3 days. 

How to serve roasted pumpkin salad

This colourful roasted pumpkin salad is best served on a platter, drizzled with the tahini dressing and pomegranate molasses, and sprinkled with pomegranate seeds and pine nuts. Pair it with a side of green salad leaves and serve with warmed flatbreads and any leftover dressing on the side, so guests can help themselves. You can also use this recipe as a base, and incorporate your favourite ingredients like feta, beetroot and spinach. 

If you’re serving this as a side, pair it with a steak with chimichurri sauce, grilled lamb cutlets or your favourite skewers. 

If you love our roasted pumpkin salad recipe, try this 

For more meat-free salads to serve up, try a selection of our favourites:

• Freekeh and roasted beetroot salad 
• Bean, pea and lentil salad
• Nutty broccoli and cauliflower salad