Autumn Salad with Roasted Pumpkin, Walnuts & Pumpkin Seeds

This Autumn Salad is a delicious combination of fresh arugula, lamb’s lettuce and roasted pumpkin. Topped with crunchy toasted walnuts and pumpkin seeds, dressed in a simple yet delicious honey mustard vinaigrette. This salad is packed with fall flavors and beautiful autumnal colors.

Ingredients you will need for this recipe:
  • 500 g pumpkin | Hokkaido
  • 300 g salad mix | arugula & lamb’s lettuce
  • 1 small red onion
  • 2 – 3 cloves of garlic
  • 50 g walnuts
  • 50 g pumpkin seeds
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • salt & pepper
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How to make the Autumn Salad:

(1) Roasted Pumpkin

Preheat the oven to 180 °C.

Wash 500 g Hokkaido pumpkin, deseed and cut into large pieces. Place in a baking pan and season with a little olive oil, salt, pepper and 2 – 3 crushed garlic cloves and mix, until everything is evenly coated.

Bake in the preheated oven, on the middle shelf, for about 20 minutes, until the pumpkin is soft. Allow to cool for about 5 minutes before serving.

(2) For the salad

Thinly slice 1 small red onion.

Wash the lettuce mix and dry in a salad spinner. I used 150 g arugula and 150 g lamb’s lettuce.

Toast 50 g walnuts and 50 g pumpkin seeds in a frying pan without oil, until the aromas develop.

(3) Salad Dressing | Honey Mustard Vinaigrette

For the dressing, mix 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon mustard, 1 teaspoon honey, some salt and pepper with a whisk, until everything is well combined. 

(4) Plate the Salad and Serve 

Mix the salad mix with the red onion slices and arrange on a plate. Pour the dressing evenly over it and place the roasted pumpkin on the bed of lettuce. Top with the roasted walnuts and pumpkin seeds.

Some Recipe Tips:

Roasted Pumpkin: The roasted pumpkin can be stored in an airtight container in the fridge, and will last for 3 – 5 days. It is ideal for meal prep and can easily be prepared in advance to be eaten throughout the week.

Autumn Salad with Roasted Pumpkin, Walnuts & Pumpkin Seeds

Course: Main Dishes, Salads, Appetizers & SnacksDifficulty: Easy
Prep time

10

minutes
Baking Time

20

minutes
Total Time

30

minutes

This Autumn Salad is a delicious combination of fresh arugula, lamb's lettuce and roasted pumpkin. Topped with crunchy toasted walnuts and pumpkin seeds, dressed in a simple yet delicious honey mustard vinaigrette. This salad is packed with fall flavors and beautiful autumnal colors.

Ingredients

  • 500 g pumpkin | Hokkaido

  • 300 g salad mix | arugula & lamb's lettuce

  • 1 small red onion

  • 2 - 3 cloves of garlic

  • 50 g walnuts

  • 50 g pumpkin seeds

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon mustard

  • 1 teaspoon honey

  • salt & pepper

Directions

  • Roasted Pumpkin

    Preheat the oven to 180 °C.

    Wash 500 g Hokkaido pumpkin, deseed and cut into large pieces. Place in a baking pan and season with a little olive oil, salt, pepper and 2 - 3 crushed garlic cloves and mix, until everything is evenly coated.

    Bake in the preheated oven, on the middle shelf, for about 20 minutes, until the pumpkin is soft. Allow to cool for about 5 minutes before serving.

  • For the salad

    Thinly slice 1 small red onion.

    Wash the lettuce mix and dry in a salad spinner. I used 150 g arugula and 150 g lamb's lettuce.

    Toast 50 g walnuts and 50 g pumpkin seeds in a frying pan without oil, until the aromas develop.

  • Salad Dressing | Honey Mustard Vinaigrette

    For the dressing, mix 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon mustard, 1 teaspoon honey, some salt and pepper with a whisk, until everything is well combined. 

  • Plate the Salad and Serve 

    Mix the salad mix with the red onion slices and arrange on a plate. Pour the dressing evenly over it and place the roasted pumpkin on the bed of lettuce. Top with the roasted walnuts and pumpkin seeds.

Notes

  • Roasted Pumpkin: The roasted pumpkin can be stored in an airtight container in the fridge, and will last for 3 - 5 days. It is ideal for meal prep and can easily be prepared in advance to be eaten throughout the week.

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