Warm Pumpkin, Spinach, Prawn Salad With Chilli/ Lime Dressing

READY IN: 1hr 5mins
Recipe by Jewelies

Posting for Chef #29196

Top Review by Ellen E

Someone gave me 5 large jack-o-lantern type pumpkins and searching for a recipe I discovered this. I had to make substitutions because fish sauce, palm sugar and chile pepper jam aren't available here, but I think I got a close approximation of the sauce. Also, I dredged the pumpkin in Cajun seasoning before roasting. What an interesting way to cook and serve pumpkin. The dressing is great and I like that there is no oil in it. This dressing is so good that I am trying to think of other ways to use it as well. Maybe as a dipping sauce for something. Thanks for a great recipe.

Ingredients Nutrition

  • Dressing

  • 1 tablespoon chile pepper jam
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • 14 cup chicken stock
  • Salad

  • 1 kg pumpkin, cut into 5cm cubes
  • 3 tablespoons vegetable oil
  • 16 prawns, deveined leaving heads and tails intact
  • 125 g baby spinach leaves or 125 g similar greens
  • 1 red onion, thinly sliced


  1. To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
  2. Preheated oven to 200°C.
  3. Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
  4. Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
  5. Drizzle half the dressing over the prawns and toss to coat.
  6. To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
  7. Arrange prawns on top of salad and drizzle remaining dressing around the plates.

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