Roasted Pumpkin Salad with Harissa Dressing

Pumpkin salad

It’s just a simple salad I put together in minutes (barring the 40 mins it took to roast the pumpkin in the oven). Pumpkin has never been a contender of favourite vegetable for me. I grew up picking the pieces out of sambar and curries while pulling my face. It still isn’t a favourite, but I learned how it can taste pretty good with other vegetables or in a luscious soup.

Pumpkin salad

So, I put around 1/2 kilo of yellow pumpkin in the oven to slowly roast with a little chilli oil and salt. Most recipes say it takes 25 mins at 180 degrees for the pumpkin to turn soft, but it has always taken me 35-40 mins. They were cut into cubes too. After keeping most of it aside to make hummus the next day, I used some of the pumpkin in a salad with cucumber, lettuce and basil. The dressing for this was a lemon harissa one. My homemade harissa came to rescue here.


1 serving

Prep time:

5 mins to assemble

Cooking time:

40 mins


Yellow pumpkin – 500 gm cut into cubes without the skin

Chilli oil (or olive oil) – 2 tsp

Cucumber – 1/2 small one cut in chunks

Broccoli – 1/2 cup cooked florets

Lettuce and basil – handful roughly torn

Lemon juice – from 1/2 a lemon

Harissa paste – 1 tbsp

Honey or maple syrup – 1 tsp

Salt to taste


Roast the pumpkin cubes in your preheated oven at 180 degrees till they’re soft. It should take 35-40 mins if you’re using a small OTG. Alternately, you could cook them on a pan too.

Arrange the salad greens, cucumber and broccoli in your bowl or plate.

Mix the harissa, lemon juice, maple syrup or honey and salt in a small bowl.

Place the roasted pumpkin cubes on the salad and drizzle with the dressing.


You could roast the pumpkin the previous night and pop it in the fridge to use it the day after. It’ll save you a lot of time.

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