Warm Roast Pumpkin Salad

"Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can “brighten the darkest winter days with this warm, colourful salad”."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
1hr 15mins




  • Preheat the oven to 200ºC/400ºF/gas mark 6.
  • Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
  • Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
  • Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
  • Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
  • Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
  • Serve warm.

Questions & Replies

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  1. This has become a favourite. Perfect accompaniment for our winter barbecues. We use whatever salad greens we have on hand. Thank you so much for posting.
  2. Extremely easy, I couldn't get baby spinach leaves, so had to go with shredded spinach. And I used roasted sunflower seeds. but it did give me a chance to use the unopened bottle of raspberry vinegar I had brought back from Scotland! I would happily roast these veg again, without worrying about the spinach, it was a lovely combo. I loved the beetroot in particular. I served this at a Sunday lunch with friends, well received! Thanks, Bluemoon!
  3. We're at the point in the season where good baby spinach is hard to find and costs more than filet mignon. So I made mine with watercress - a very different flavor - but I loved the peppery contrast the greens gave to the sweetness of the roasted vegetables. I used red wine vinegar as I wasn't sure the raspberry would work as nicely without the spinach. Next time, thinking about roasting the garlic with the beets and squash. Thanks bluemoon.
  4. OMG, this is truly an outstanding salad! One of those recipes where I knew I would love it just looking at the ingredients - having said that, I left out the beetroot as we're not fans. I doubled the garlic and the pumpkin seeds and DH claims this is the best salad he's ever eaten! Thank you so much for posting this yummy treat, I can't wait to make again!


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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