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Recipe Category: Salads

Roast Pumpkin, Spinach and Chickpea Salad

A favourite Autumn salad of roast pumpkin, spinach and chickpeas with a sweet chili dressing.

Serves: 6
Preparation Time: 10 minutes
Cooking time: 30 minutes
  • 1/2 butternut pumpkin, peeled and cubed
  • olive oil, as needed
  • sea salt and freshly ground black pepper, to taste
  • 1 large red onion, cut into slivers
  • 2 tablespoons lemon juice
  • 120g baby spinach leaves
  • 400g can chickpeas, rinsed and drained
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons toasted pine nuts

In a baking dish, coat pumpkin with oil, season and roast at 200°C until golden. Marinate onion in lemon juice for 10 minutes. Reserving lemon juice, layer spinach, chickpeas, pumpkin and onion in a serving bowl. Shake lemon juice, sweet chilli sauce and 1/4 cup oil together in a jar and use to dress salad. Serve sprinkled with pine nuts.


Substitute lemon with lime and add a little fresh coriander for an Asian twist.

Also good sprinkled with feta.

Recipe Type: Dairy Free, Gluten Free, Vegan, Vegetarian

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Naomi Crisante
Date Created: 14/04/2018