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Pumpkin salad on a grey patterned shallow bowl with baby spinach in top left hand corner and orange linen napkin at the bottom.
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4.2 from 5 votes

Moroccan Pumpkin Salad

The Moroccan flavours of Ras el Hanout make the pumpkin in this salad taste exotic.
Prep Time15 mins
Cook Time30 mins
Course: Salad
Cuisine: Moroccan
Keyword: make ahead salad, pumpkin
Difficulty: Capable Cooks
Diet: dairy free, Vegan, Vegetarian,
Servings: 4 as a side
Calories: 287kcal


  • Salad Spinner


For roasting

  • 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

For the salad

  • 2 tablespoons pepitas (toasted)
  • 2 tablespoons sesame seeds (toasted)
  • 100 grams rocket/arugula (approximately 3.5 ounces or 3 full cups)

For the dressing

  • ½ tablespoon1 sesame oil
  • ½ teaspoon1 Ras el Hanout
  • 1 tablespoon1 soy sauce (low salt)
  • 1 tablespoon1 olive oil (extra virgin)


Prepare and roast pumpkin

  • Preheat oven to 180°C degrees and line a baking sheet with baking paper.
  • Peel your pumpkin, remove the seeds2, then cut into 2.5cm pieces, place them in a colander and wash them under cold running water, then drain well.
  • Place your pumpkin on your tray add your oils and Ras el Hanout and mix well until the pumpkin is well coated with the oils, spice and season with salt and pepper.
  • Spread pumpkin out evenly on prepared baking sheet, making sure the pieces don’t touch so that they brown evenly, add a little water.
  • Put your baking tray in the middle section of your oven and roast until soft and golden brown (approximately 30-40 minutes). Once it is done allow to cool.

Assemble Salad

  • Wash your rocket/arugula well and spin a salad spinner to remove excess water. Transfer to a mixing bowl.
  • Place all the dressing ingredients in a glass jar and shake until emulsified.
  • Add your cooled pumpkin to your rocket, add most of the pepitas and sesame seeds (reserving a few to add on top as a garnish). Pour your dressing over your salad, toss until well combined. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl, scatter the reserved pepitas, sesame seeds and the pumpkin seeds (if you are using) on top. Serve when you are ready.


  1. You will need to taste and adjust to the vinaigrette and adjust depending on the strength of the soy sauce and sesame oil that you use.  Sometimes soy gets a bit salty and sesame oil can sometimes be overpowering. 
  2. You can wash your pumpkin seeds and roast them to add to your salad if you like. 


Calories: 287kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 32mg | Potassium: 1046mg | Fiber: 7g | Sugar: 6g | Vitamin A: 27189IU | Vitamin C: 56mg | Calcium: 219mg | Iron: 4mg