Kerry Withoos, Accredited Practising Dietitian


Roasted Pumpkin Salad

Recipes > vegetarian

This is a very appetising looking dish making it a terrific option for a "Bring a Plate" event. It also makes an excellent lunch teamed up with a tin of tuna.


  • 1 kg pumpkin (not butternut), cut into 2cm thick pieces
  • ½ large cucumber, sliced
  • 2 tomatoes, sliced
  • ¼ cup walnuts
  • Lettuce leaves and/or baby spinach
  • ¼ cup rice syrup
  • 2 tablespoons gluten free soy sauce


  • Preheat the oven to 220°C and line a baking tray with baking paper. Place the pumpkin in a single layer on the tray, spray with oil and roast for 20 minutes or until golden, turning once. Set aside to cool.
  • Combine the rice syrup and wheat free soy sauce in a screw-top glass jar and microwave (without the lid) for 10 seconds to melt the rice syrup. Secure lid and shake to combine.
  • Place the lettuce and/or baby spinach in a large salad bowl and add the cucumber, tomato, pumpkin and walnuts and drizzle with the dressing.

Serves 4 – 6