My roasted Pumpkin, Cranberry and Almond Salad is perfect for any occasion or family gathering.
However, I’m thinking that with Christmas just around the corner, this roasted pumpkin salad will be ideal as a colourful and nutritious side dish. As an added bonus, for those who have family or friends with specific dietary requirements, it is also vegan, gluten free and dairy free.
Don’t be deterred by the fact that you need to roast the pumpkin. I do understand that many salads comprise ingredients that don’t require cooking and are quick to get on the table. However, this really is extremely easy to prepare. There’s a total of 30 minutes cooking time. The end result is pleasing; the gentle caramelisation that occurs with the roasting intensifies the pumpkin’s sweet flavour. Whilst that is occurring, you can get on with preparing the other ingredients.
On a large serving platter, I first prepare a bed of peppery rocket.
Into the oven, whilst the pumpkin is roasting, I add a small tray of flaked almonds. The roasting makes them crispy and enhances their nuttiness. I pick the leaves from a few stems of fragrant mint and have my dried cranberries ready. That’s the ever-so-simple salad part. The Apple Cider Vinaigrette is equally simple; place all the ingredients into a screw-top jar and shake well to emulsify them.
I’ve decided to make roasted butternut pumpkin the star of the salad. Peeling and slicing a butternut pumpkin is much easier than most pumpkins. Some require a great deal of strength to remove the skin and slice through the flesh. Although, to be honest, depending on the dish I am making, I don’t always remove the skin. Leaving the skin on increases the nutritional value and becomes sufficiently soft to eat. The negative with some pumpkins is that, without sufficient attention, they quickly become soft and mushy. So that’s another point in favour of the butternut; it holds its shape, which is much more aesthetically pleasing.
When the pumpkin is roasted, allow it to sit for a few minutes to settle. Fresh from the oven, it would quickly wilt the rocket. After a brief time, arrange the pumpkin on the rocket. The soft, slightly warm, squash is a great contrast to the cooling greens. Distribute the dried cranberries, toasted flaked almonds and mint leaves, and then drizzle with the dressing.
This salad is not only nutritious, but it is full of delicious flavours. The combination of the roasted pumpkin with the tangy, dried cranberries is complemented by the peppery rocket, toasted, crunchy almond flakes and the sweetness of aromatic mint. It is an appetite-stimulating combination.
You can easily customise the salad according to your taste and the ingredients you have on hand.
I sit the roasted pumpkin on a bed of rocket, but baby spinach leaves or watercress are sufficiently sturdy to stand up to the roasted pumpkin. I use dried cranberries, the slightly sweetened ones. However, pomegranate arils or golden raisins would also work well. And you could switch up the flaked almonds. Toasted pumpkin seeds, pine nuts or pecans would also be suitable.
If you would like to make the salad more substantial, whilst still keeping it vegan, you could add some canned chickpeas. Some crumbled, fresh, goat cheese is also a delicious vegetarian option if you don’t need to keep it vegan. And if you’re catering for a large number of people, simply increase the number of ingredients.
I love the colours of the salad; the orange of the pumpkin, the deep red of the cranberries and the vibrant green accent of the rocket and mint. To obtain maximum nutrition, a health tip these days is to “eat a rainbow”. You’re off to a good start with this recipe.
If you try it, please let me know in the comments below.
You may also like to check out some more Delicious Salad Recipes!
Xx Alex
Pumpkin, Cranberry & Almond Salad
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
Salad
- 500 g butternut pumpkin (squash) after peeling *
- 20 ml olive oil extra virgin
- 10 g flaked almonds
- ¼ cup dried cranberries * slightly sweetened
- ¼ cup mint leaves fresh
- 50 g rocket/arugula leaves *
- sea salt flakes and ground black pepper to taste
Apple Cider Vinaigrette
- 60 ml olive oil extra virgin
- 20 ml apple cider vinegar
- 1 ½ teaspoon caster sugar superfine
- 1 teaspoon Dijon mustard
- sea salt flakes and ground black pepper to taste
Instructions
- Pre-heat your oven to 200 Degrees C (400 F).
- Prepare the ingredients for the Apple Cider Vinaigrette.In a small glass with a tightly fitting lid, add all ingredients and shake to combine.Taste the dressing and if the taste is not to your palate, adjust the ingredients accordingly until it has the balance you enjoy.
- Peel the pumpkin.
- Cut the pumpkin into 3cm/1” cubes.Wash and dry the pumpkin well.
- Place the pumpkin in a bowl, toss well with the olive oil, salt and pepper.
Turn the pumpkin onto a baking tray lined with non-stick baking paper. - Roast the pumpkin in the pre-heated oven for 20-30 mins, turning once or twice, until the pumpkin is tender when tested with a skewer.*
- Meanwhile, place the flaked almonds on a small baking tray and roast in the oven for about 4-5 minutes.*
- Place the rocket leaves on a large serving platter.When the pumpkin is cooked, remove it from the oven and let it cool for about 5 minutes.Distribute the pumpkin on the rocket.
- Evenly sprinkle with the cranberries, flaked almonds and mint.
- Pour dressing over the salad, and serve immediately.
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
GiGi Eats
This sounds phenomenal and so perfect for the FALL!! I wish fall were coming instead of summer – that being said, hey, FALL IS COMING, it’s just right after all these crazy hot months! It will be a gift to me for dealing with summer, LOL!
Alexandra
We are currently enjoying autumn (fall). It is my favourite time of year. But don’t despair, fall is on its way to you. 🙂 Perhaps you should try my Lemon Ice Cream recipe to help you make it through summer. 😉
Krysten Quiles
I love pumpkin, so you know I’ll totally love this. And I have been ALL ABOUT salads lately!
Alexandra
I’m a huge fan of salads regardless of the season. I look forward to hearing if you make the salad. 🙂
Blair villanueva
I haven’t tried roasting the pumpkin but oh boy your recipe looks delicious. I would love to try this as well!
Alexandra
Thanks, Blair! Give it a try – and let me know what you think 🙂
Andie Comala
I have never thought of making a salad with pumpkin and I am loving the idea. Definitely have to try this next time 🙂
XO Andie
http://andiesparkles.com
Alexandra
Thanks Andie! Love to know what you think when you try it 🙂
Joanna
I don’t think I have ever used roasted pumpkin in a salad. It does sound very good though, especially with the freshness of the cranberry and rocket, and the crunch of the almonds.
Alexandra
Thanks, Joanna! I love a good variety of textures in a salad 🙂
Bindu Thomas
It looks so delicious! I can’t wait to try it. Thanks for sharing this healthy one.
Alexandra
You are so welcome! I hope you will enjoy 🙂
Twinspirational
What a delicious yummy salad! It looks pretty and healthy! LOVE it.
Alexandra
Thank you so much!! 🙂 Appreciate your kind words!
Shanab
The perfect Sumner salad. Delicious and healthy. I love it.
Alexandra
Thank you so much 🙂
Lauren
This salad is almost to pretty to eat, but then again it sounds delicious so I would definitely eat it! Thanks for an awesome recipe!
Lauren | https://livebythesunshine.com
Alexandra
Thanks, Lauren!!! So glad you think so!
Yeah Lifestyle
Such a tasty looking salad – I would never have thought to include pumpkin in a salad. Definitely need to make this!
Alexandra
Thanks! I hope you will love this!
Delux Designs (DE), LLC
Saving this recipe for lunch time.
Alexandra
Enjoy it! 🙂
Sara Welch
With the holidays coming up, the more salads I can fit in, the better. I love that it has pumpkin in it. What a perfect holiday addition.
Alexandra
Thank you so much, Sara!! Appreciate you stopping by 🙂
Cindy Gordon
I love the soft and crunchy together in my salads. The more stuff I can put in it the better.
Alexandra
I agree, Cindy – the mix of texture is just lovely 🙂
Nailil
This looks rather tasty. I’m saving this recipe to try later.
Xx, Nailil
http://thirtyminusone.com
Alexandra
Thank you! Look forward to hearing what you think 🙂
Penny
ooh yum I’ll be giving this one a go- Pinning! x
Alexandra
Thanks, Penny! Enjoy x
Julie Plagens
This looks absolutely delicious. I didn’t know this was an Aussie dish.
Alexandra
Hi Julie! We love our roast pumpkin salads here 😀 Enjoy!