Make this fall Special with this Roast Pumpkin Spinach Salad that is incredibly tasty and flavorful!! Could you resist a palatable Pumpkin Salad garnished with peanuts and sesame?
This Roast Pumpkin and Spinach Salad is a gluten-free vegan salad that is packed with the fresh flavors of sesame, spinach, bell peppers, onions, and radish. Topped with peanuts, this roasted pumpkin salad is loud in fall flavors, though can be made for thanksgiving or any celebrations throughout the year!
Very similar to the taste of butternut squash, this roast pumpkin salad recipe is super easy, flavorful, and gathers in no time. Roasting pumpkin along with other vegetables makes them more addictive.
Since a kid, I have loved pumpkin but it is not easy to make my kid have it. This vibrant-colored salad is a humble fall recipe and is a real crowd pleaser!
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Ingredients
This recipe uses ingredients that are easily available or in your pantry. For the measurements, you may check the recipe card.
- Pumpkin- Both orange and green pumpkin work best for this recipe. Butternut squash would also work well. You may de seed and peel the pumpkin and chop it into large yet thin chunks. The seeds may also be roasted and used for garnishing. I have roasted the pumpkin and other veggies in OTG. You may air fry them or microwave them or simply roast them on the stove-top. Time would vary as per your choice.
- Bell Peppers- I have used red bell peppers. It adds vibrant color and mildly sweet flavor. You may use any of the peppers like yellow, green, or jalapenos, though jalapenos may add heat to this salad.
- Spinach- While spinach leaves work great, you may use any leafy greens like Kale, Arugula, or lettuce. I avoid having spinach leaves raw and have roasted them for about 3-4 min. They curled and squeezed little water and had rich green color added to this salad.
- Onion- Red onions work best. White onions or spring onions would be great as a substitute.
- Radish- I love having radish in salads. These crisp white beauties add much-needed spiciness and balances the sweetness of the pumpkins. You may also use red radish, turnips, or beets.
- Lemon Juice- Freshly squeezed lemon juice adds tangy flavor to this sweet salad.
- White Sesame- adds a mildly sweet and nutty aroma and flavor to this salad. You may roast them or garnish them as is. You may also use hemp, black sesame, or flax seeds.
- Peanuts-adds crunchy texture to this salad. I have used salt-free peanuts. If you are using salted ones, add less salt to the salad. You may also add pecans, cashew, walnut, red beans, or chickpeas.
- Mustard Oil-In India, we commonly use mustard oil to roast vegetables like brinjal or make dry veggies like Lady Finger and Bitter gourd using it. Mustard oil is a strong oil and not everyone may like its taste and flavor. You may use olive oil, sesame oil, or avocado oil as well.
- Salt and Black pepper- Top your salad with salt and black pepper for balancing the flavors.
How to Make Roast Pumpkin Spinach Salad
Step 1 Wash, Chop, and Bake
Wash all the veggies and chop them as desired. I have chopped pumpkin, radish, and bell peppers into thin large wedges. Onions are sliced. Spinach is roughly chopped.
Take a baking tray and place all veggies on it. Spread little oil over them along with sesame.
While you prep, preheat the OTG / oven at 200℃ for about 10 min.
I have a small baking tray and I baked the veggies in two batches. Spread them evenly on a baking tray with even spacing flipping half way through. It takes about 15 minutes max. at 250℃. My guess is the oven takes a little longer than OTG. (15 min longer).
We just wish to have a little crunchy veggie here.
Those who don't wish to use the oven may roast directly on a stove burner.
Step 2 Mix the Baked Veggies
The baked veggies look so radiant. The pumpkin has totally melt-in-mouth mushy texture while the radish and peppers are a bit crunchy.
Once roasting is done, you may take a large bowl and mix everything well. Add sesame, lemon juice, a little salt, black pepper, and peanuts. Feel free to add honey or maple syrup.
Step 3 Serve It!
The Pumpkin Spinach Salad is ready. Serve it with soups or slices of bread!
Expert Tips
- While roasting the veggies, keep an eye that they don't overcook and flip them once.
- Grease the baking tray with oil before placing the veggies.
- Preheated OTG takes less time to roast vegetables as compared to an oven or air fryer. The time mentioned may vary if you are using those for roasting.
- The bell peppers and radish are a bit crunchy. If you don't like them crisp, roast more for about 5 min or till soft.
- If you wish to add spinach raw, you may wash it thoroughly and keep it in a colander for draining excess water, or else the salad would be runny. When I baked spinach, it did leave the water and I avoided it adding to the mixing bowl.
What to Team with this Pumpkin Salad?
You will love this salad as a light lunch and can be had with:
More Spinach Recipes:
FAQs
Well, you may halve the pumpkin and remove the sees. Flip it on a greased baking tray with peel side up and apply oil and bake it in oven at 180 deg C for about 20 min or till tender.
Well, I avoid using raw pumpkin or greens in the salad. That's why spinach is also cooked for a few minutes in this recipe. However, one may definitely steam pumpkin. Since pumpkin becomes too mushy after one whistle in a pressure cooker, you may either hot boil in a large pan for about 10 min (that gives a crunchy texture to pumpkin) or make a mashed pumpkin salad.
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Roast Pumpkin Spinach Salad- Fall Salad
Equipment
- Chopping board
- OTG/Oven
- Mixing bowl
Ingredients
- 250 gm Orange peel Pumpkin can use any pumpkin that is locally available
- 1 cup sorted, chopped, washed spinach Kale is a substitute
- 1 large red bell pepper use any bell pepper
- 1 large radish
- 1 medium onion
- 2 teaspoon Sesame
- 8-10 piece peanuts can use pecan/walnut/almonds
- ½ teaspoon mustard oil Can use olive oil
- a pinch salt
- 1 teaspoon lemon juice
- 1 teaspoon black pepper
Instructions
- Gather all the veggies. Make sure to wash them under running water.
- Chop the pumpkin and bell peppers in small and thin wedges, onion and radish in long slices, Spinach in long thin strands. Place them on baking tray with gap and apply little oil and spread sesame over it.
- I roasted in preheated (10 min at 200℃) OTG at 250℃ for 10 min. Since I had one tray and the small one, I had baked in two batches. You may do it in one go. Just be careful with spinach as it would be done sooner than others. You may take it out after 5 min.The Oven might take a bit longer than OTG. (May be around 15 min more)
- The pumpkin and onion would be a bit soft after roasting.
- The bell peppers are a bit crunchy after roasting. Spinach has lost some water and appears dark. You may have it raw if you like it that way.
- Take a large bowl and start adding roasted veggies to it. Top them with sesame, peanuts, lemon juice, and a little salt.
- If you wish to add maple syrup or honey, add it here. Remember to add honey when the salad is not so hot and has attained room temperature.Enjoy this crunchy nutty Roasted Pumpkin Spinach Salad!
Notes
- While roasting the veggies, keep an eye that they don't overcook and flip them once.
- Grease the baking tray with oil before placing the veggies.
- Preheated OTG takes less time to roast vegetables as compared to an oven or air fryer. The time mentioned may vary if you are using those for roasting.
- The bell peppers and radish are a bit crunchy. If you don't like them crisp, roast more for about 5 min or till soft.
- If you wish to add spinach raw, you may wash it thoroughly and keep it in a colander for draining excess water, or else the salad would be runny. When I baked spinach, it did leave the water and I avoided it adding to the mixing bowl.
| Nutrition Facts | |
|---|---|
| Serving size: 1 small bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 119 |
| % Daily Value* | |
| Total Fat 4.8g | 6% |
| Saturated Fat 0.7g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Total Carbohydrate 17.6g | 6% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 6.3g | |
| Protein 5.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 89mg | 7% |
| Iron 2mg | 13% |
| Potassium 611mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
- You may add raw spinach, raw radish to this recipe. Make sure to wash spinach thoroughly.
- If Oven is to be used, increase the time by 5-10 minutes for those steps where OTG is mentioned.
- This recipe can be easily scaled up to double or triple.
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More Vegetarian Salads:
- Cucumber Radish Salad
- Mango Avocado Cucumber Salad
- Moroccan-Spiced Chickpea Salad Recipe
- Easy Indian Onion Chutney (For Poppadoms)
- Easy Beet Recipes- Vegetarian
- Simple Beet Salad With Feta
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Amol Sharma says
First try of a pumpkin recipe (roast pumpkin salad), and I'm a convert 😀 Turned out yummy and healthy, was a hit with family and friends.
Deepti says
Thanks Amol for sharing this! I am so glad to know that salad turned out well for you!