Cumin Roasted Pumpkin, Cauliflower, and Date Salad

This cumin roasted pumpkin cauliflower and date salad is topped off by a fresh orange vinaigrette. This salad is full of subtle aromatic flavours that work so well together. Vegan, Vegetarian and Gluten-Free.

The combination of cumin, dates, and orange give this pumpkin and cauliflower salad a hint of Middle Eastern flavours. This combination of flavours make this salad a little different from your classic pumpkin salads but I think you will love it!

The dates caramelize and go slightly crunchy when baked, this gives the salad a lovely texture and some extra flavour. I have added in some extra nuts and seeds as I love different textures in my salads.

This salad couldn't be easier to make - you simply roast the ingredients and then assemble and serve.

Enjoy this salad warm, at room temperature or make to keep leftovers for easy lunches in the week.

This pumpkin and cauliflower salad works well as a side or is delicious and filling enough to enjoy on its own. Perfect for get-togethers, family lunches, picnics or pot lucks.

Additional Recipe Notes

• A traditional orange vinaigrette would have some kind of additional sweeteners such as honey or maple syrup, I have left this out as the pumpkin and dates already make this salad sweet. Feel free to add in 1 Tbs maple syrup or honey if you prefer.
• You can use any pumpkin or squash for this recipe.
• I love to use rocket or arugula leaves for this salad as their bitterness compliments the pumpkin and dates. Baby spinach leaves would also work.
• If you don't have cumin seeds then you can replace with 1 teaspoon of ground cumin.
• Pumpkin can easily overcook, you want it to be tender, slightly golden but not mushy. If you flip it too many times it can go mushy.
• This salad will serve 5-6 as a side or 2-3 as a main dish. The nutritional information is based on serving 6 as a side.

Other pumpkin salad or roasted vegetable salad recipes you might like.....

• Roasted pumpkin salad with chickpeas, sundried tomatoes, and goats feta - This pumpkin salad can be served warm or cold and the classic flavours go so well together, this salad is a crowd-pleaser.
• Roasted Vegetable Salad with Lemon Tahini Dressing - Delicious balsamic glazed vegetables topped off by a creamy dairy-free dressing.
• Sweet Potato and Feta Salad with Pomegranate and Pecans - Cinnamon roasted sweet potatoes go so well with creamy feta, pomegranate, and pecans, this vibrant salad is perfect for the festive table.

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Continue to Content

Cumin Roasted Pumpkin, Cauliflower & Date Salad

Yield: Serves 5-6 as a side. Serves 2-3 as a main.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A delicious roasted pumpkin, cauliflower, and date salad dressed with a vibrant orange vinegarette. Gluten-Free, Vegetarian, Vegan.

Print

Ingredients

Salad

• 600gm/1.2lb pumpkin (after peeling), cut into 3cm / 1.25" cubes
• 250gm/8.8oz cauliflower florets, chopped
• 3 Tbs olive oil
• 1 Tbs balsamic vinegar
• 2 teaspoon cumin seeds
• ¼ teaspoon salt
• 18 teaspoon black pepper, freshly ground
• ¼ cup dates, pitted, chopped
• 3 Tbs sunflower seeds
• 80gm/2.8oz rocket or arugula leaves - around 2 handfuls
• ¼ cup sliced almonds

Vinageratte

• 2 Tbs fresh orange juice
• 3 Tbs olive oil
• 1 Tbs apple cider vinegar
• 1 teaspoon garlic, crushed
• salt and pepper to taste

Instructions

1. Preheat oven to 180°C/350°F.
2. In a large bowl whisk the olive oil, balsamic vinegar, cumin seeds, salt, and pepper.
3. Place the pumpkin and cauliflower into the bowl and toss until evenly coated.
4. Place the vegetables on to the baking tray, drizzle over the remainder of any of the marinade.
5. Bake for 20 minutes. Remove from oven, add the chopped dates, sunflower seeds, flip the vegetables on the tray and bake for another 10-15 minutes. You want the pumpkin to be soft but not mushy.
6. Add the ingredients for the dressing to a jar and shake or to a jug and quickly whisk.
7. Remove the vegetables from the oven, leave to cool as desired. If you assemble the salad while they are too hot they will get mushy.
8. On a large serving dish or bowl place the rocket or arugula leaves, add the pumpkin and cauliflower. Sprinkle the sliced almond over the top. Toss with the dressing or leave on the side to drizzle over as desired.

Notes

• A traditional orange vinaigrette would have some kind of additional sweeteners such as honey or maple syrup, I have left this out as the pumpkin and dates already make this salad sweet. Feel free to add in 1 Tbs maple syrup or honey if you prefer.
• I love to use rocket or arugula leaves for this salad as their bitterness compliments the pumpkin and dates. Baby spinach leaves would also work.
• This salad will serve 5-6 as a side or 2-3 as a main dish. The nutritional information is based on serving 6 as a side dish.
• Please see additional notes in the blog post for more tips and variations.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 222Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 399mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 8gProtein 4g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.