Roasted Pumpkin, Kale & Walnut Salad
Oct 27, 2026
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This roasted pumpkin, kale and walnut salad is everything I love about a good salad. Sweet, caramelised pumpkin is tossed with tender kale, crunchy walnuts, juicy pomegranate seeds and creamy goat’s cheese, then finished with a beautiful orange and honey dressing. It’s the perfect combination of sweet, savoury and tangy flavours and makes a lovely side dish or light lunch.
Why you’ll love this roasted pumpkin salad!
I have always believed that salads should be anything but boring, and this roasted pumpkin salad is proof of that! There are so many beautiful flavours and textures happening here, from the warm pumpkin roasted with cinnamon and cumin to the crunchy walnuts and little bursts of sweetness from the pomegranate seeds.
What I particularly love about this salad is that it’s just as lovely served warm as it is cold. It’s the kind of salad I would happily bring along to a family lunch or serve alongside a beautiful roast chicken. It’s also the perfect side dish for you Thanksgiving or Christmas dinner.
If you’re looking for more salads to add to your table, you might also love my Italian Potato Salad or Spanish Potato Salad.
Ingredients for Roasted Pumpkin Salad
There are a few different components to this salad, but each one brings something special to the table. The ingredients are simple, and you can easily make a few swaps depending on what you have in the fridge.
- Pumpkin: The star of the salad! I roast it with olive oil, honey, cinnamon and cumin until beautifully soft and caramelised. Butternut squash works just as well.
- Kale: I love using kale here because it holds up beautifully against the warm pumpkin and dressing. The trick is to massage it first so the leaves become lovely and tender.
- Walnuts: Add a delicious crunch and earthy flavour. You can also use toasted almonds, pecans or pine nuts.
- Pomegranate seeds: These add little bursts of sweetness and acidity that balance the richness of the pumpkin and cheese.
- Goat’s cheese: Creamy, tangy and absolutely delicious against the sweet pumpkin. Feta is a lovely alternative.
- Orange and honey dressing: Made with olive oil, fresh orange juice, honey, Dijon mustard and garlic. It’s sweet, tangy and brings the whole salad together.
How To Make
This salad is incredibly easy to prepare and most of the work happens in the oven while the pumpkin roasts.
Step 1: Prepare the pumpkin: Toss the pumpkin wedges with olive oil, honey, cinnamon, cumin, salt and pepper until evenly coated.
Step 2: Roast the pumpkin: Roast at 220°C / 425°F for 20–25 minutes or until golden, soft and caramelised.
Step 3: Make the dressing: Combine the olive oil, honey, orange juice, Dijon mustard and garlic in a jar. Shake until smooth and emulsified.
Step 4: Assemble the salad: Massage the kale with a little dressing, then layer with the roasted pumpkin, toasted walnuts, pomegranate seeds and goat’s cheese. Finish with an extra drizzle of dressing.
My Tips
- Don’t overcrowd the pumpkin. Give the pumpkin plenty of space on the baking tray so it roasts rather than steams. You want those lovely golden, caramelised edges.
- Massage the kale. This is one step I never skip! Kale can be quite tough and bitter when eaten raw, but massaging it with the dressing softens the leaves and makes it so much more enjoyable.
- Toast the walnuts. While you can use them straight from the packet, I love giving my walnuts a quick toast in a dry frying pan. It brings out their beautiful nutty flavour and adds even more crunch.
- Serve it warm or cold. I particularly love this salad when the pumpkin is still slightly warm and the goat’s cheese begins to soften against it.
- Make it your own. Don’t have pomegranate? Try dried cranberries. Prefer feta to goat’s cheese? Go for it! This is a very forgiving salad.
FAQ’s
Absolutely! You can roast the pumpkin and prepare the dressing a day in advance. Store everything separately in the fridge and assemble the salad just before serving. I recommend adding the walnuts at the very end so they stay crunchy.
Yes! Butternut squash is a wonderful substitute and roasts beautifully with the honey, cinnamon and cumin.
Not at all. Baby spinach, rocket or a mixture of leafy greens would all work beautifully. Just remember that more delicate greens don’t need to be massaged like kale.
Yes you absolutely can! The lemons will bring a lovely tartness and zestiness.
More Salads To Love!
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Refreshing Feta, Watermelon & Cucumber Salad
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Italian Potato Salad (Mayo & dairy Free!)
If you make this Roasted Pumpkin Salad with Walnut & Kale, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Roasted Pumpkin, Kale & Walnut Salad
Ingredients
For the salad
- 1/2 pumpkin, peeled and sliced into large wedges
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 tbsp olive oil
- 1 1/2 tbsp honey
- 1 bunch kale, stems removed and leaves roughly torn
- 1 pomegranate , seeds removed
- 1/2 cup walnuts
- 75 g goats cheese
- salt and pepper
For the orange and honey dressing
- 1/2 cup olive oil
- 2 tbsp honey
- 1/4 cup orange or lemon juice
- 1 tbsp dijon mustard
- 1 garlic clove, finely sliced
- salt and pepper
Instructions
- Roast the pumpkin: Preheat the oven to 220°C / 425°F. Place the pumpkin wedges onto a lined baking tray and sprinkle over the cumin, cinnamon and a generous pinch of salt and pepper. Drizzle with the olive oil and honey, then use your hands to coat the pumpkin well. Roast for 20–25 minutes or until soft and beautifully caramelised.
- Toast the walnuts: While the pumpkin is roasting, add the walnuts to a dry frying pan over medium heat. Toast for 3–5 minutes, tossing occasionally, until golden and fragrant. Remove from the pan and set aside to cool.
- Make the dressing: Add the olive oil, honey, orange or lemon juice, Dijon mustard and garlic to a jar. Secure the lid and shake vigorously until the dressing is smooth and emulsified. Season with a pinch of salt and pepper.
- Massage the kale: Place the kale into a large bowl and drizzle over 3 tablespoons of the dressing. Using your hands, gently massage the dressing into the leaves until they begin to soften and turn a darker shade of green. Leave to sit for 5 minutes.
- Assemble the salad: Arrange the kale onto a large serving platter and layer over the roasted pumpkin. Scatter over the toasted walnuts and pomegranate seeds, then crumble over the goat's cheese. Finish with an extra drizzle of dressing and serve immediately.
Notes
- Pumpkin: Butternut squash is a lovely alternative. Cut the wedges into similar sizes so they roast evenly and develop those beautiful caramelised edges.
- Walnuts: Keep a close eye on the walnuts while toasting as they can burn quite quickly. Toasting brings out their natural oils and gives them a lovely nutty flavour.
- Dressing: This recipe makes more dressing than you will need for the salad. Store any remaining dressing in an airtight jar in the fridge for up to 5 days. Give it a good shake before using.
- Make ahead: The pumpkin can be roasted up to 2 days in advance and the dressing prepared up to 5 days ahead. Store separately in the fridge and assemble just before serving.
- Storage: Store leftover salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing and walnuts separate until serving.
- Substitutions: Swap the goat’s cheese for feta, the walnuts for toasted pecans or almonds, or the kale for baby spinach or rocket.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Wonderful fall salad.
Thank you so much!
Really great salad especially with home grown pumpkin and pomegranates. Used mustard greens instead of kale.
Thank you for the lovely feedback!
While on dieting, finding this type of recipes is just a blessing! TY
I am glad you enjoyed it!