Crunchy Pumpkin Salad

Roasted Pumpkin Salad: Crunchy, vibrant, and full of flavour. Perfect for gatherings and outdoor feasting
15 minutes
25 minutes

About this recipe

Get ready to dive into a delightful dish that’s all about flavours and crunchiness – the Roasted Pumpkin Salad. Imagine tender pumpkin chunks, seasoned and roasted to perfection, paired with a fresh red cabbage salad that’s bursting with vibrant colours.

Picture this: the pumpkin in your oven, caramelising to a golden goodness while you prepare the crispy red cabbage salad. The juicy pumpkin and crunchy cabbage create a taste and texture combo that’s hard to resist.

Looking for more taste adventures? Try out other recipes like the Green Chickpea Salad, which brings a Middle Eastern vibe, or the zesty Fattoush Salad for that extra freshness. And don’t miss the unique tanginess of Brussels Sprouts with Tahini.

So why wait? Treat your taste buds to the Roasted Pumpkin Salad – it’s simple, it’s delicious, and it’s all about enjoying good food, just the way you like it.


Watch it here


  • 1 small pumpkin, cut into generous chunks
  • 2 tablespoons olive oil
  • Salt, to taste
  • 1/4 red cabbage thinly sliced
  • 2 spring onions, thinly sliced
  • Handful of coriander leaves, chopped
  • 1 red chili, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons olive oil

Notes from Rouba

  • Use olive oil for a rich flavour.
  • Adjust chili quantity for spice preference.
  • Garnish with extra coriander for freshness.
  • Top with salad just before serving.
  • Allow pumpkin to cool to prevent salad wilting.


Step 1.

Preheat your oven to 200°C

Place the pumpkin chunks on a baking sheet. Drizzle them with oil and sprinkle with salt. Toss the pumpkin to ensure it is evenly coated.

Roast the pumpkin in the preheated oven for about 25-30 minutes or until it is tender and lightly browned. You can check the doneness by inserting a fork into the pumpkin; it should easily slide in and out.


Step 2.

While the pumpkin is roasting, prepare the salad. In a large bowl, combine the thinly sliced red cabbage, chopped coriander leaves, sliced spring onions, and sliced red chili.

Drizzle with olive oil and add lemon juice. Toss gently to ensure all the ingredients are coated.

Step 3.

Once the pumpkin chunks are ready, transfer them to a serving plate or dish and let then cool slightly

Spoon the dressed salad on top of the roasted pumpkin chunks.

Serve the roasted pumpkin with the red cabbage salad immediately 

Sahtan - Enjoy in Good Health

What do you think?

5/5 (2 Reviews)

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4 Responses

  1. Wow – was looking for inspiration for a salad for tomorrow night to go with chicken. This looks amazingly vibrant! We can’t do the chilli – but I wondered about adding dried Aleppo peppers / red capsicum..

    1. This is such a versatile salad. Yed Add the peppers and I’d love to know what you think. And Would be amazing if you leave me a review ❤️

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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