Indulge in the perfect dinner option with our tantalizingly hearty Pumpkin Salad that promises to leave you feeling nourished and invigorated for hours on end. We have roasted tender pumpkin cubes, generously coating them with an array of exquisite Moroccan spices. The result is a harmonious blend of flavours that will transport your taste buds to distant lands.
This Pumpkin Salad with Spinach and Moroccan Spices calls for one of my most favourite spice blends - Ras el Hanout which translates to "top of the shop". It originated in the Meghribi villages of North Africa, and it is a complex and distinctive medley of fragrant spices. I have included my version of Ras El Hanout in case you are unable to find it.
For a sweeter salad, try our Sweet Potato Cranberry Salad, or if you are looking for something extraordinary, you simply must try our Moroccan Salad with Roasted Garbanzo Beans (Chickpeas)
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Ingredients & Substitutions
- Butternut Pumpkin (Squash) - I chose butternut pumpkin because it is so much easier to cut and hey I just don't have the muscles to tackle the hardier varieties! But if you have done all your workouts then you can use your favourite pumpkin variety (such as kabocha or Kent pumpkin) or even sweet potatoes are great in this salad.
- Baby Spinach - is used as a base in this salad; feel free to substitute it with any hearty greens such as kale, silverbeet or even rocket/arugula.
- Sesame & Pumpkin Seeds - for crunch and nutty flavour, or use any of your favourite seed varieties or even some nuts such as pecans, almonds or walnuts.
- Ras el Hanout Vinaigrette - this is an aromatic vinaigrette with a slightly Asian note to it, this is the best thing about this salad, but if you are in a hurry, you can replace it with a balsamic glaze.
Consider Adding - some crumbled feta or goat cheese for a delightful touch of salty creaminess, or dried cranberries for a touch of natural sweetness. They will add a luxurious decadence to this salad.
How to Prepare Butternut Pumpkin for Roasting
- First of all, wash the pumpkin to remove any dirt and grime then pat dry.
- Hold it carefully to prevent it from rolling while you cut off the ends with a sharp chef’s knife.
- Cut it in half horizontally through the middle to separate the bulbous bottom of the pumpkin from the slender neck.
- Stand up each half.
- Use a heavy-duty Y-shaped vegetable peeler or a sharp vegetable knife to remove the skin until you come to the yellow flesh.
- Then cut the two ends in half again.
- The bulbous end of the pumpkin is where the seeds are; you will need to scoop them out using a spoon (you may keep them for roasting).
- Cut according to your recipe. For this pumpkin salad, you will need to cut it into medium cubes.
💡Top Tips💡
- Do not overcrowd the pumpkin in your roasting pan, as this stops it from turning a nice golden brown colour and forming those gorgeous crusty edges.
- For even heat distribution place your roasting tray in the middle rack of your oven.
- Use a salad spinner to spin dry your spinach leaves for a tastier salad, as the dressing is not diluted by the water in the leaves.
- If you leave out the spinach, it makes a great vegetable side dish for roast dinners.
How to Make This Salad
Step 1 - Roast the Pumpkin
Preheat your oven to 220°C (430°F) and line an oven tray (or baking sheet) with baking paper.
Place your diced pumpkin on your tray, add the oils and Ras el Hanout spice, season with salt and pepper, and then mix until the pumpkin is well coated with the oils and spices.
Spread pumpkin out evenly on your prepared baking tray, making sure the pieces don't touch so that they brown evenly; add two tablespoons of water.
Put your baking tray in the middle section of your oven and roast until soft and golden brown (approximately 30-40 minutes).
Once roasted, allow it to cool slightly.
Step 2 - Roast the Seeds
In the meantime, place your sesame seeds on a lined baking tray and your pepitas on another and roast in your hot oven until golden brown - approximately 10 minutes.
If you are using the scooped-out pumpkin seeds, wash them well under cold running water to remove any pumpkin strands, pat them dry and place them alongside the pepita seeds to roast.
Step 3 - Shake-Up the Dressing
Place all the dressing ingredients in a glass jar, season with sea salt and cracked black pepper, and then shake until emulsified.
Taste the dressing and make adjustments based on the strength of the soy sauce and sesame oil you use.
Keep in mind that soy sauce can sometimes be salty and sesame oil may be overpowering, so adjust accordingly.
Step 4 - Assemble Your Roast Pumpkin Salad
Wash your baby spinach under cold running water, remove any damaged or wilted leaves then either pat dry with a towel or spin in a salad spinner to remove excess water.
Add your cooled pumpkin to your baby spinach, and add most of the pepitas and sesame seeds (reserving a few to add on top as a garnish). Pour your dressing over your salad, and toss until well combined. Taste and adjust seasonings according to your liking.
Arrange your roast pumpkin salad in a bowl and scatter the reserved pepitas, sesame seeds and pumpkin seeds (if you are using them) on top. For some added decadence add some crumbled feta.
Serve when you are ready.
🍽 Serving Suggestions
This pumpkin salad recipe is perfect for serving with winter roasts, great with tagines or even warming casseroles or stews. Try it with...
Tips & Common Questions (FAQs)
Can I Make Pumpkin Salad Ahead?
Yes, this is a great salad to make in advance; keep it in the fridge or in a cool place until you are ready to serve.
- Roast your seeds a week in advance and keep them in a sealed container in a dark part of your pantry or the fridge if the weather is too hot.
- Roast your pumpkin a couple of days in advance and keep it covered in the fridge until you are ready to use; just bring it to room temperature before adding to the spinach leaves.
- Make the vinaigrette 4-5 days in advance in a sealed container (glass jars are perfect) so that it can be shaken up before adding it to your salad. Just bring it to room temperature first as the oils may harden.
Storage Tips and Leftover Ideas
- Keep your leftover pumpkin salad in a covered container in the fridge, and it will be good to eat for at least 2-3 days after it has been dressed.
- Add your favourite grain such as quinoa, bulgur wheat or freekeh to bulk it up the next day.
- I love the leftovers in an omelette or frittata with some crumbled feta cheese.
- Also great as a pie or wrap filling with cheese (I love it with halloumi or mozzarella).
Can I Food Prep It for Lunches?
For packed lunches, you must ensure that your spinach leaves are completely dry; otherwise, they could go limp and soggy.
Portion the pumpkin salad into your containers, but keep the dressing in a separate container to add to the salad just before eating.
Recommended Equipment
You will need a good quality sharp knife to cut through the pumpkin skin.
A heavy-duty Y-peeler or even a vegetable peeler to peel the pumpkin.
For super dry salad leaves a salad spinner is essential.
What Diets Is This Roasted Pumpkin Salad Suitable For?
This salad is great for vegan, vegetarian, dairy-free, gluten-free, and nut-free eaters as we use seeds, not nuts.
Not great for keto and low-carb eaters as it has a high carb count - 25 grams of net carbs per serve.
More of Our Spice Blend Recipes
Italian Herb Seasoning - take a trip to Italy with this versatile blend.
Cajun Spice Blend - adds a fiery and flavourful kick to any dish.
Keto Taco Seasoning - bold Mexican flavours minus the fillers and additives.
Harissa Paste - infuses a fiery and aromatic North African flair into your recipes.
Recipe Card
Equipment
- Salad Spinner
- Vegetable or Y-Peeler
- Sharp chef's knife
Ingredients
- 1 medium butternut pumpkin (just under 1 kg or 2.2 pounds)
- 3 tablespoons olive oil
- 2 teaspoons sesame oil
- 2-3 teaspoons Ras el Hanout (depends on how much spice you like)
- Sea salt & cracked black pepper
- 2 tablespoons pepitas (toasted)
- 2 tablespoons sesame seeds (toasted)
- 100 grams baby spinach (approximately 3.5 ounces or 3 full cups)
- ½ tablespoon1 sesame oil
- ½ teaspoon1 Ras el Hanout
- 1 tablespoon1 soy sauce (low salt)
- 1 tablespoon1 olive oil (extra virgin)
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 220°C (430°F) and line an oven tray with baking paper.
- Place diced pumpkin on the tray, drizzle with oils, sprinkle with Ras el Hanout spice, salt, and pepper. Mix until pumpkin is well coated.
- Spread pumpkin evenly on the prepared baking tray, leaving space between pieces, so that they brown evenly. Add two tablespoons of water.
- Roast in the middle of the oven until pumpkin is soft and golden brown (about 30-40 minutes). Allow it to cool slightly.
- While the pumpkin is cooking, spread sesame seeds on a lined baking tray and pepitas on another. Roast in the hot oven until golden brown (about 10 minutes).
- If you are using the scooped-out pumpkin seeds, wash them well under cold running water to remove any pumpkin strands, pat them dry and place then alongside the pepita seeds to roast.
- In a glass jar, combine all dressing ingredients, season with salt and cracked black pepper. Shake until well emulsified and adjust seasonings to taste.1
- Wash baby spinach and remove any damaged or wilted leaves. Pat dry or use a salad spinner to remove excess water.
- In a large bowl, combine cooled pumpkin, baby spinach, most of the roasted pepitas, and sesame seeds (reserving a few to add on top as a garnish). Pour the dressing over the salad and toss until well combined. Adjust seasonings according to your liking.
- Arrange the roast pumpkin salad in a bowl and sprinkle with reserved pepitas, sesame seeds, and pumpkin seeds (if using). Optionally, add crumbled feta for added decadence.
- Serve when ready.
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Notes
- Taste the dressing and make adjustments based on the strength of the soy sauce and sesame oil you use. Keep in mind that soy sauce can sometimes be salty and sesame oil may be overpowering, so adjust accordingly.
- You can wash your pumpkin seeds and roast them to add to your salad if you like.
