Home » Budget » Roasted Spiced Pumpkin and Red Onion Salad

Roasted Spiced Pumpkin and Red Onion Salad

by The Devil Wears Salad

Sweet Roasted Spiced Pumpkin with Red Onion Salad is moreish and deliciously comforting. Jammed packed with flavourful texture, this is a great pumpkin salad served as a vegetarian main dish or tasty partner to a winter roast dinner.

Roasted Spiced Pumpkin and Red Onion Salad

Which Pumpkin Is Best for Roasting?

A versatile ingredient in cooking, pumpkins can be savoury, sweet and even sour! We love to bake it, stew it, mash it, blend it, pickle it and of course roast it! Technically you can eat pumpkin raw but not as tasty when cooked.

So which pumpkin is best for roasting? With over hundreds of pumpkin and squash varieties, in Australia there are about 10 varieties commercially grown and consumed. Each variety has its own qualities. Queensland blue pumpkin is great for scones, whilst the Jarrahdale is perfect for pie.

My favourites are butternut pumpkin and Japanese pumpkin (also known as Kent). Both are versatile varieties and are great for roasting, boiling, steaming and mash. Butternut pumpkin probably is most commonly used for roasting as it has a drier sweet flesh but Japanese pumpkin is great too, especially with the skin on.

For this recipe, I went with Japanese pumpkin because not only for the sweet flavour but for the delightful half moon shape of pumpkin wedges.

What is A Japanese Pumpkin?

Japanese pumpkin, Jap pumpkin, Kent pumpkin or called Kabocha in Japan, has a grey green with lighter green or white stripes shell and the flesh is a bright yellow and orange colour. With a nutty sweet flavour and a drier flesh, Japanese pumpkin is not only popular in Japan but in many different international cuisines.

Kent pumpkin is one of the few pumpkin varieties that are considered to be low FODMAP and can be eaten freely. Whilst other types of pumpkin can only be consumed in specific portions.

If you love pumpkin as much as we do, check out our pumpkin pairing chart so you can get creative and make your own salad recipe.

Sliced pumpkin with skin on

Why I Love Roasted Spiced Pumpkin and Red Onion Salad

Warm. Comforting. Sweet Caramelisation. Roasted vegetables always make me feel good. And roasted pumpkin with roasted red onions are both high on my list of favourites.

I am always the one picking at leftover roasted veggies even when they are cold and when I am way too full. Roasting the vegetables brings out delightful sweetness that no other method can.

The smoky paprika amps up the sweetness of the pumpkin and combined with rich roasted red onions, fresh coriander and crunchy pine nuts, pepitas and sunflower seeds, this is a generous roasted pumpkin salad jammed packed with flavourful texture.

You can pretty much have this roasted pumpkin salad by itself as a delicious vegetarian meal with the moreish tahini dressing but of course a great partner to a hearty roast.

Don’t forget to check out our Roast Pumpkin Salad with Israeli Couscous and Apple as well as Risoni with Spiced Roasted Butternut Pumpkin recipes!

And every salad needs a great main. Try out this best damn vegan lentil loaf or this creamy chicken cellentani.

How to Make Roasted Spiced Pumpkin and Red Onion Salad

How To Roast Spiced Pumpkin and Red Onion

For this salad, I chose kent pumpkin because I wanted to have pumpkin wedges and roast with skin on. However you can definitely try butternut squash for this roasted pumpkin salad as it is fantastic to roast as well.

Preheat oven to 200°C or 400°F

Using a large spoon, scoop out the seeds and insides of the pumpkin. Cut pumpkin into large slices (approximately 2 cm thick wedges) and place on one side of the oven tray.

Drizzle with olive oil and rub with paprika and sea salt.

Sliced red onions on marble block

Peel and cut red onion into half. Then cut each half into thirds. You end up with 6 pieces per onion.

Tumble in cut red onion on the other side of the oven tray. Drizzle with olive oil and season with sea salt.

Roast in the oven for about 15 minutes, check to see if the pumpkin flesh and red onion is becoming tender. Keep roasting for another 5 minutes or until golden brown. It’s ok to have a few burnt bits on the edges of onion and pumpkin for extra caramelisation.

Once cooked, remove roasted pumpkin and roasted red onions from the oven.

If you don’t have space to place both pumpkin and red onions together, roast separately. They take a similar time to roast.

Prepare the Salad

Wash and roughly chop coriander to yield ½ cup.

Over a medium-hot heat, toast pine nuts, sunflower seeds and pepitas in a dry pan until lightly brown. It will take about 1-2 minutes. Keep the nuts and seeds moving in the pan as they can burn quickly. I just want them lightly toasted to bring out the natural oils and add nutty flavours to the salad.

Sunflower seeds, pepitas and pine nuts

How to Make Tahini Miso Dressing

In a small bowl, add tahini, miso paste and warm water and mix well together to combine. Tahini and miso paste are thicker in consistency so using warm water will help dilute it and create a smoother paste. If you prefer a thinner consistency, adjust with a little more water.

Add extra virgin olive oil, lemon juice and maple syrup. Mix tahini dressing until well combined.

How to Assemble the Salad

A large serving plate would be great for this salad. Layer roasted spiced pumpkin first and then scatter roasted red onions in between the roasted spiced pumpkin wedges. Scatter coriander and toasted seeds and nuts.

Drizzle tahini miso dressing throughout the salad and serve. This creamy tahini dressing can also be placed in a bowl next to the salad so that your guests can scoop their own serve onto their plates.

That’s all!


More Quick and Easy Salad Recipes:


Easy Salad Dressing Recipes:


Roasted Spiced Pumpkin and Red Onion Salad


DON’T WANT TO MISS RECIPES? Click HERE to get them sent to your inbox.
Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates.


Roasted Spiced Pumpkin and Red Onion Salad
Print Recipe
5 from 9 votes

Roasted Spiced Pumpkin and Red Onion Salad

Sweet Roasted Spiced Pumpkin with Red Onion Salad is moreish and deliciously comforting. Jammed packed with flavourful texture, this is a great pumpkin salad served as a vegetarian main dish or tasty partner to a winter roast dinner.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad
Cuisine: International
Keyword: Autumn Salad, Budget, Easy, Hearty, Winter Salad
Dietary: Dairy Free, Egg Free, Gluten Free, Vegan, Vegetarian
Food Group: Herbs, Nuts, Seeds, Spices, Vegetables
Servings: 4 people
Calories: 348.68kcal
Author: Sammy Eng

Ingredients

Salad

Salad Dressing

Instructions

Salad

  • Preheat oven to 200°C or 400°F.
  • Using a large spoon, scoop out the seeds and insides of the pumpkin. Cut pumpkin into large slices (approximately 2 cm thick wedges) and place on a sheet pan.
    Drizzle with 1 tbsp olive oil and rub with paprika and sea salt.
  • Peel and cut red onion into half. Then cut each half into thirds. You end up with 6 pieces per onion.
    Tumble in cut red onion on the other side of the oven tray. Drizzle with 1 tbsp olive oil and season with sea salt.
    Roast in the oven for about 15 minutes, check to see if the pumpkin flesh and red onion is becoming tender. Keep roasting for another 5 minutes or until golden brown. It’s ok to have a few burnt bits on the edges of onion and pumpkin for extra caramelisation.
    Once cooked, remove from the oven.
  • Wash and roughly chop coriander to yield ½ cup.
  • Over a medium-hot heat, dry toast pine nuts, sunflower seeds and pepitas in a medium sized fry pan until lightly brown. It will take about 1-2 minutes. Keep the nuts and seeds moving in the pan as they can burn quickly.

Salad Dressing

  • In a small mixing bowl, add tahini, miso paste and warm water and mix well together to combine. Tahini and miso paste are thicker in consistency so using warm water will help dilute it and create a smoother paste. If you prefer a thinner consistency, adjust with a little more water.
  • Add extra virgin olive oil, lemon juice and maple syrup. Mix until well combined.

Assembly

  • Layer roasted spiced pumpkin first and then scatter roasted red onion in between the spiced pumpkin wedges.
  • Scatter coriander and toasted seeds and nuts.
  • Drizzle tahini miso dressing throughout the salad and serve.

Equipment

Sheet Pan
Knife Set
Fry Pan Medium
Mixing Bowl

Notes

  • Butternut pumpkin would be a suitable alternative to Japanese pumpkin if not available.
  • If you don’t have space to place both pumpkin and red onion together, roast separately. They take similar time to roast.
  • This tahini dressing can also be placed in a bowl next to the salad so that your guests can scoop their own serve onto their plates.

Nutrition

Calories: 348.68kcal | Carbohydrates: 45.42g | Protein: 14.32g | Fat: 16.96g | Saturated Fat: 1.74g | Sodium: 817.41mg | Potassium: 2220.07mg | Fiber: 7.64g | Sugar: 15.93g | Vitamin A: 16468.07IU | Vitamin C: 196.15mg | Calcium: 449.27mg | Iron: 15.7mg
Tried this recipe? We'd Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!
18 comments

You may also like

18 comments

Avatar
Robyn March 30, 2020 - 5:32 pm

5 stars
I LOVE roast pumpkin, especially in a salad, and that dressing sounds incredible! I can’t wait to make it 🙂

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:11 pm

Thanks Robyn! A good salad dressing ties everything together beautifully:)

Reply
Avatar
Jaimie March 31, 2020 - 6:47 am

5 stars
Look at those beautiful colours! This has now made my dinner list for the week… it looks so vibrant and healthy, I could really use that right now 🙂

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:11 pm

Hahaha! Thanks Jaimie! Hope you enjoyed it!

Reply
Avatar
Sylvie March 31, 2020 - 11:06 am

5 stars
Roasted pumpkin is probably one of my favourite Autumn dish ever, so this recipe is calling my name! Love all the seeds to make it crunchy too!

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:12 pm

We do love roasted pumpkin too. Love all the natural sweetness and how it just melts in your mouth!

Reply
Avatar
Sula March 31, 2020 - 12:03 pm

The colors in this salad just sing! Thanks for the pumpkin education 🙂

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:12 pm

Thanks Sula! Glad you enjoyed the pumpkin trivia. Always so cool learning something new:)

Reply
Avatar
Gavin April 1, 2020 - 8:10 am

5 stars
This flavor profile is right up my alley. I can just imagine this and a beautiful piece of pork tenderloin. In fact I lm pretty sure I’ve some in the freezer – dinner sorted

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:13 pm

Thanks Gavin! Sure would go well with some pork. Maybe you can shoot over the recipe for that so we can have it too!

Reply
Avatar
Christie Gagnon April 1, 2020 - 10:13 am

5 stars
I’m always looking for new salad recipes. These ingredients sound so delicious together!

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:14 pm

Thanks Christie! It’s easy to make and yes, we love all the combinations too!

Reply
Avatar
Kathryn April 1, 2020 - 11:24 am

5 stars
Oh wow. This looks amazing. I’ve never had a Japanese pumpkin, but now I’m going to be on the look-out for this to make this salad!

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:14 pm

Hope you can find it Kathyrn. It’s soooo sweet!

Reply
Avatar
Sue April 2, 2020 - 10:37 pm

5 stars
This was delicious – thank you!

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:14 pm

You’re welcome! Glad you enjoyed it!

Reply
Avatar
Chef Mireille April 6, 2020 - 3:12 am

5 stars
Being Caribbean, we use pumpkin a lot in both savory and sweet foods. It seems like the rest of America just discovered it but pumpkin is one of my favorite things and I love the idea of this salad

Reply
The Devil Wears Salad
The Devil Wears Salad May 12, 2020 - 2:15 pm

Thank you! In Australia we use it more for savoury than sweet. In fact it’s not very often at all. Love this vegetable!

Reply

Leave a Comment

Recipe Rating




* By using this form you agree with the storage and handling of your data by this website.