Roast pumpkin salad
A warm roasted pumpkin salad with thyme, garlic, fresh greens, and crunchy pumpkin seeds, lightly tossed in a simple dressing.
Updated : 16 March, 2026
Easy
About 20 min.
Ingredients
0.5
Pumpkin
2 tablespoon
Olive oil
1 teaspoon
Dried thyme
3 clove
Garlic
150 grams
Spinach
50 grams
Pumpkin seeds
to taste
Salt
to taste
Ground black pepper
For the dressing
2 tablespoon
Olive oil
1 tablespoon
Red wine vinegar
0.5 teaspoon
Honey
0.5 teaspoon
Grainy mustard
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C / 180°C Fan / Gas 6.
Step 2
Cut the pumpkin flesh into small dice and place it in a roasting tin. Drizzle with oil, then add the thyme and garlic. Season generously with salt and freshly ground black pepper, and toss everything together so the pumpkin is well coated.
Step 3
Roast in the oven for 30 minutes, or until the pumpkin is tender and nicely browned around the edges. Remove from the oven and allow it to cool slightly.
Step 4
In a large bowl, whisk together the dressing ingredients until well combined.
Step 5
Add the spinach to the bowl with the dressing. Season lightly with salt and pepper, then toss gently so the leaves are evenly coated. Arrange the dressed leaves on a serving plate.
Step 6
Place the roasted pumpkin into the same bowl used for the dressing and toss it briefly to pick up any remaining dressing left in the bowl. Arrange the warm pumpkin pieces over the spinach.
Step 7
Finish by sprinkling the salad with pumpkin seeds and serve.
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