Roasted Pumpkin and Arugula Salad with Goat Cheese

Ready to try a flavour-packed Roasted Pumpkin Salad? This simple, healthy dish is naturally vegan and gluten-free, and made with just a few ingredients. It’s an ideal autumn salad—easy to prepare, full of texture and warming spices, and perfect for sharing at seasonal gatherings.

Recipe Difficulty – Very Easy

Why this recipe works

This roasted pumpkin salad brings together soft, caramelised pumpkin, peppery cavolo nero (black kale), crunchy walnuts and a silky miso-maple dressing. The roasted squash adds natural sweetness and depth while the miso dressing contributes savory umami that balances the dish. It’s hearty enough for cooler weather but fresh and vibrant enough for a lunch or side.

Cavolo nero is an excellent base: its slightly bitter, leafy texture stands up well to bold dressings and roasted vegetables. Like other dark leafy greens, it provides vitamins A, C and K, fibre and minerals, making this salad both satisfying and nutritious.

If you want to turn this into a more substantial meal, stir through cooked quinoa or add roasted tofu for extra protein.

Ingredients to make Roasted Pumpkin Salad

Salad

• Cavolo nero: a sturdy leafy base (about 200g).
• Pumpkin: roughly 500g, peeled and chopped into even chunks for roasting.
• Ras el hanout: a warm Moroccan spice blend for roasting.
• Walnuts: a handful for crunch and richness.
• Olive oil, salt and pepper to roast the pumpkin.

Miso & Maple Dressing

• Miso paste: adds savory depth (about 2 heaped tsp).
• Maple syrup: balances miso with a touch of sweetness (approx. 3 tsp).
• Water: to loosen the dressing to a pourable consistency (about 2 tbsp).

See the recipe card below for exact quantities and timings.

Substitutions

• Greens: Swap cavolo nero for spinach, rocket or mixed salad leaves if preferred.
• Squash: Use butternut squash or sweet potato instead of pumpkin.
• Miso: Tamari or soy sauce can replace miso in a pinch (taste and adjust salt accordingly).
• Maple syrup: Honey works as an alternative for non-vegan versions.

Variations

• Spicy: Add cumin and chilli flakes to the roast for heat.
• Deluxe: Toss in pumpkin seeds, pomegranate arils or dried cranberries. For non-vegan options, crumbled feta or goat cheese pairs beautifully.
• For kids: Use milder greens or finely chop the cavolo nero if children prefer gentler textures.

How to make Roasted Pumpkin Salad

Step 1: Preheat the oven to 180°C (200°C fan). Peel, deseed and cut the pumpkin into evenly sized chunks.

Step 2: Toss the pumpkin on a tray with olive oil, ras el hanout, salt and pepper. Roast until tender and golden, about 30–35 minutes.

Step 3: Whisk together miso paste, maple syrup and water in a small bowl until smooth. Adjust water to reach the dressing consistency you like.

Step 4: Tear cavolo nero leaves from the stalks and place them in a large bowl. Pour over the dressing and lightly massage the leaves for about a minute to soften them.

Step 5: Add the roasted pumpkin and walnuts to the dressed greens, toss gently and serve warm or at room temperature.

Hint: Massaging the dressing into cavolo nero softens the leaves and helps them absorb flavour.

Leftovers

Store the roasted pumpkin, dressing and cavolo nero separately in airtight containers for best results. Keep refrigerated for 2–3 days. Combine when ready to eat; the pumpkin can be enjoyed warm or cold.

Recipe FAQs

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Pumpkin Recipes

Pumpkin Curry

Lunch

Pumpkin and Butternut Soup

Breakfast

Pumpkin Oatmeal

Dessert

No Bake Pumpkin Pie

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Roasted Pumpkin Salad

Ingredients

Instructions

Notes