Oven Roasted Pumpkin Salad With Citrus Dressing

Name: Oven Roasted Pumpkin Salad With Citrus Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pumpkin, peeled and cut into chunks (I use butternut); 1 tablespoon olive oil; 2 red peppers, seeded and cut into chunks (optional); 1 bunch arugula leaf; 1 cucumber, sliced into long ribbons; 1/4 cup cashew nuts, oven roasted; salt and pepper; DRESSING; 3 cloves garlic, chopped; 8 limes, juice of; 2 oranges, juice and zest of; 1 -2 red chile, seeded and chopped; 1 tablespoon honey; 4 tablespoons fish sauce; 1/4 cup of fresh mint, chopped; 1/4 cup fresh cilantro, chopped

Servings: persons

1 small pumpkin, peeled and cut into chunks (I use butternut)
1 tablespoon olive oil
2 red peppers, seeded and cut into chunks (optional)
1 bunch arugula leaf
1 cucumber, sliced into long ribbons
1/4 cup cashew nuts, oven roasted
salt and pepper
DRESSING
3 cloves garlic, chopped
8 limes, juice of
2 oranges, juice and zest of
1 -2 red chile, seeded and chopped
1 tablespoon honey
4 tablespoons fish sauce
1/4 cup of fresh mint, chopped
1/4 cup fresh cilantro, chopped

1
Preheat oven to 220 degrees C.
2
Combine pumpkin, oil, salt and pepper and place on baking tray.
3
Roast for 25-30 minutes until tender.
4
Remove from oven, place in bowl and allow to cool slightly.
5
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
6
Combine all the dressing ingredients, except the herbs.
7
Add the dressing, herbs and rocket to the pumpkin and toss well.
8
Place in the serving bowl or on individual dishes.
9
Garnish with the cucumber ribbons and cashew nuts.
10
Serve warm or cold.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small pumpkin, peeled and cut into chunks (I use butternut), 1 tablespoon olive oil, 2 red peppers, seeded and cut into chunks (optional), 1 bunch arugula leaf, and more.

Yes, Oven Roasted Pumpkin Salad With Citrus Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!