Roasted Pumpkin Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1.6kg butternut pumpkin, deseeded, cut into 2 cm-thick and 3 cm-wide pieces
  • salt and pepper
  • extra virgin olive oil
  • 4 spring onions, green part, washed well
  • ½ cup roasted capsicum* (approx 2 medium capsicums)
  • ½ cup pine nuts, toasted
  • Balsamic and sesame dressing
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon sesame oil
  1. Preheat oven to 200°C and line 2 baking trays with baking paper.
  2. Place pumpkin in a large bowl (you may like to do this in batches).
  3. Drizzle with oil and season with salt and pepper.
  4. Tip pumpkin onto trays and spread out in a single layer . .
  5. Place in oven and roast, turning once, for 40 minutes or until golden brown.
  6. Set aside to cool.
  7. Meanwhile, finely slice spring onions and dice capsicum.
  8. Heat a small fry pan over medium heat. Add pine nuts and a dash of oil. Cook, stirring regularly, for 3 minutes or until golden.
  9. Make dressing: Combine olive oil, vinegar and sesame oil in a screwtop jar.
  10. Secure lid and shake to combine.
  11. Place pumpkin on a large platter.
  12. Evenly sprinkle with spring onions, roasted capsicum and drizzle with dressing.
  13. Sprinkle pinenuts evenly over the top and serve.
Recipe by Healthy Home Cafe at