This Roasted Pumpkin Salad is perfect for autumn and it proves that salads can be enjoyed all year round. A bed of leafy greens topped with beetroot, roasted pumpkin and creamy goat's cheese is a salad that will convince the biggest salad skeptics. It is an incredible flavor combination, but easy to adapt too.
When summer ends, we throw ourselves into all things pumpkin. There is so much more you can do with them than just carve them and put in your window.
Roasting is our favorite way to eat pumpkin, as it gets lovely and soft in the middle, but perfectly crispy on the outside, and this pumpkin salad recipe is the best way to use it.
Serve it as a main or a side dish, this is a hearty and filling salad that can be enjoyed all year long. You can either serve it warm (our preference) or at room temperature if you were making it in advance.
Looking for other salads to enjoy all year round? Try our Winter Lentil Salad, BBQ Chicken Salad, Easy Pear Salad, Roasted Vegetable Couscous Salad or Warm Lamb Salad.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pumpkin - The star of this salad. We have given all the tips on how to cut a pumpkin below. Pumpkins are more than just for carving at Halloween.
- Lettuce - This is the base of the roasted pumpkin salad. We used a mixture of butterhead, radicchio and rocket, however you can use any lettuce mixture you like. Use something like romaine or little gem for added crunch. Baby spinach is nice for an iron boost too.
- Onion - We roasted some red onion along with the pumpkin to add some flavor and extra colour. You could use shallots instead, which would add some sweetness.
- Beetroot - We used already roasted beetroot (not pickled) to save some time, but you could roast some yourself if you prefer.
- Pine nuts - These add lots of extra crunch to the salad with pumpkin. They are expensive though, so you could swap them for pecans, walnuts or flaked almonds.
- Dressing - We made our how mustard and balsamic dressing, however you could use a store bought one - honey and mustard dressing works well. An alternative dressing would be a nice creamy tahini dressing.
- Goat's Cheese - This just goes so well with the creamy pumpkin. You could swap it for Stilton or Parmesan shavings (use an alternative to keep it vegetarian).
- Seasoning - Add salt and pepper to taste.
Pumpkin Salad Variations
What I love most about salads (apart from all the colour and flavor) is that they are so easy to adapt. Once you have your base of greens, which can easily be adapted too, the combination of toppings and dressings is almost endless. Here are some of our favorite ways to adapt this salad with pumpkin.
- Butternut squash - If pumpkin isn't your thing, or it is out of season, then you can swap it for roasted butternut squash instead You could even roast up some sweet potato and use a mixture of the two.
- Roasted vegetables - Whilst you are roasting the pumpkin, you could add some other vegetables to the pan to roast as well. We like bell peppers, courgette and aubergine. Kind of like our Roasted Vegetable Winter Salad recipe.
- Nuts - Pine nuts are really expensive and although a little goes a long way, you could swap them for another nut like flakes almonds, walnuts or pecans.
- Cheese - If you want to keep this salad vegan, then skip the cheese. But we love the flavor and texture that topping it with goats cheese gives. You could swap the goats cheese for crumbled stilton, feta cheese,or even parmesan shavings.
- Dressing - We used a balsamic and mustard dressing, but a good alternative would be a creamy tahini dressing that goes so well with the creaminess of the pumpkin.
How to Make Pumpkin Salad - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Put the pumpkin and red onion onto a baking tray with 1 tablespoon of the oil, paprika, cumin and salt and pepper. Mix well and put in the oven until the pumpkin is cooked through, but still a little tender, about 40-45 minutes.
- Step 2: In a large mixing bowl, add the lettuce and drizzle with the remaining oil, balsamic and mustard. Toss well so that all the lettuce is coated.
- Step 3: Add the cooked pumpkin and onion and the beetroot.
- Step 4: Transfer to a bowl and top with the goat's cheese and pine nuts.
How to Cut Pumpkin
- Firstly, stabilise the pumpkin by slicing a little off the top and the bottom.
- Cut the pumpkin in half, and then in quarters so that it is easier to manage.
- Using a metal tablespoon, scrape down to remove all the seeds (but keep them) and the stringy flesh so you have a nice clean looking pumpkin.
- Carefully slice the skin off with a knife or use a vegetable peeler.
- Cut into 2 cm strips.
- Cut into cubes.
Pumpkin Salad Serving Suggestions
You can eat this roasted pumpkin salad as a main meal as it is, or serve it as a side dish. If you are serving it as a side, then we have some suggestions of some main dishes that will go perfectly with this:
- Salmon Fishcakes
- Stuffed Portobello Mushrooms
- Hunter's Chicken
- Slow Cooker Honey Mustard Chicken
- Air Fryer Rotisserie Chicken
- Greek Chicken Skewers
- Lemon and Herb Chicken
Extra Tips
- To give this salad a protein boost, stir in some cooked chickpeas. Other beans like butter beans will work too.
- Love spicy food? Add a sprinkling of red chilli flakes on top before serving.
- You can swap the pine nuts for pecans, walnuts or flaked almonds.
- For some extra colour and flavor, add some pomegranate seeds on top before serving.
Frequently Asked Questions
This is best eaten fresh, as the lettuce will get soggy after it is dressed if it is left too long. However, if you have leftover of the roasted pumpkin then it can be stored in an air tight container in the fridge for 2 days.
This is a delicious meat free salad and doesn't need any meat, however you could add some leftover shredded chicken for a protein boost.
More Pumpkin Recipes
If you’ve tried this roasted pumpkin salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Goat's Cheese and Pumpkin Salad
Ingredients
Salad:
- 400 g (14 oz) Pumpkin - cut into 2cm cubes
- 1 Red onion - cut into chunks
- 1 tablespoon Olive oil
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 130 g (2 cups) Lettuce
- 2 Beetroot - cooked and diced
- 30 g Pine nuts
- 60 g Soft goats cheese
Dressing:
- 2 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 400 g Pumpkin and 1 Red onion onto a baking tray with 1 tablespoon Olive oil, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin and 1 pinch Sea salt. Mix well and put in the oven until the pumpkin is cooked through, about 40-45 minutes.
- In a large bowl, add 130 g Lettuce and drizzle with 2 tablespoon Olive oil, 1 tablespoon Balsamic vinegar and 1 teaspoon Dijon mustard. Mix well so that all the lettuce is coated.
- Add the cooked pumpkin and onion and 2 Beetroot.
- Transfer to a bowl and top with 60 g Soft goats cheese and 30 g Pine nuts.
Recipe Tips
- Do give this salad a protein boost, stir in some cooked chickpeas. Other beans like butter beans will work too.
- Love spicy food? Add a sprinkling of red chilli flakes on top before serving.
- You can swap the pine nuts for pecans, walnuts or flaked almonds.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Toni says
Such a perfect blend of flavors! Everyone at my house enjoyed it!
Alison says
Such beautiful fall flavors in this salad! I love how the roasted pumpkin pairs with the beetroot! Yum!
Wajeeha Nadeem says
Such a gorgeous salad! I made this yesterday, and it turned out so delicious!
Shannon says
This was great! The pumpkin and beet are such a lovely combination.
Kristen says
This is a wonderful salad! I'll definitely make it again!
Tara says
Such a wonderful salad! I love all that color and the variety of fall flavors. It comes together so easily too!
Nathan says
What a unique salad! I don't eat a lot of goat cheese but this is a great opportunity. Can't wait to try it out!
Tavog says
My kind of salad! Full of colors and umami flavors!
Emily says
This is such an amazing Fall salad! Love all the flavors in this and the combo of goat cheese and pumpkin. I'll be making this all season.
Angela says
What a fabulous fall salad! Love the flavor combo of the beets, pumpkin, and goat cheese. Definitely a favorite!
Toni says
I really loved the combination of flavors in this salad! Fantastic!
Diana Reis says
Such a gorgeous fall salad. I really love pumpkin and beets. The tangy goat's cheese really perks up the earthy flavors.
Jennifer says
I loveeee tangy goat cheese but have never paired it with pumpkin! I can't wait to dig into this salad that's perfect for fall!
Jenn says
Hellooooo delicious! This flavor combination is so epic and perfect for Fall!
Shadi Hasanzadenemati says
My family is going to love this! The flavors are perfect and I can’t wait to try this recipe!