Moroccan roast pumpkin salad

Moroccan roast pumpkin salad

Butternut pumpkin salad recipe

Moroccan roast pumpkin salad is a Middle-Eastern inspired, vegetarian recipe that is great for lunch or dinner.

Harissa covered butternut pumpkin, hard-boiled eggs, croutons, tomato and spinach garnished with a yogurt dressing and toasted pine nuts.

A vibrant lunch dish

This recipe is like a Moroccan vegetarian Caesar salad – spinach instead of lettuce, roasted harissa pumpkin instead of anchovies, a yogurt & harissa dressing instead of a vinaigrette-style dressing, pine nuts instead of Parmesan cheese. Topped with the traditional crunchy croutons and sliced hard-boiled eggs.

Closeup roast pumpkin salad
Harissa pumpkin, egg, tomato & spinach with crunchy croutons, yogurt dressing & pine nuts

You should make Moroccan roast pumpkin salad because it is:

  • A Middle-Eastern inspired lunch dish that is full of different flavours and textures.
  • Quick and easy – make this salad in under 30 minutes.
  • Healthier – full of vibrant veggies, egg and nuts.
  • Great as a main meal or as a side salad.

Moroccan roast pumpkin salad’s main ingredients:

  • Butternut pumpkin
  • Harissa paste
  • Eggs
  • Bread
  • Spinach
  • Tomatoes
  • Pine nuts
roast pumpkin salad on round plate
Ideal for lunch or dinner

Tips for busy cooks

Butternut pumpkin – to save time you can buy pre-diced pumpkin to use in this recipe.

Harissa paste – you can use crushed chilli (from a jar) if you can’t find harissa.

Eggs – the eggs can be hard-boiled the day before and kept in the fridge until you are ready to prepare the salad.

Spinach – you can swap this for lettuce leaves if you prefer.

Bread – if you want, you can use ready-made croutons instead of making your own.

Pine nuts – macadamias, hazelnuts or walnuts would also go well with the pumpkin.

Serving suggestions:

  1. Lunch – serve half this salad per person as a filling main meal.
  2. Dinner – share this salad between four people as a side dish.

Veggie ‘Caesar’ salad

Moroccan roast pumpkin salad is a delicious combination of a vegetarian ‘Caesar’ salad and Middle-Eastern flavours.

Eat it for lunch or dinner as a main meal or as a side salad.

Did you use harissa paste in this recipe or crushed chilli?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more delicious lunch recipes? Try these dishes next:

Moroccan roast pumpkin salad

Moroccan roast pumpkin salad is a Middle-Eastern inspired, vegetarian recipe – great for lunch or dinner as a main meal or as a side salad.

Meal Type Dinner, Lunch, Salad, Side Dish
Cuisine Middle Eastern-Inspired
Keyword Moroccan roast pumpkin salad, Vegetarian
Total Time 25 minutes
Servings 2 as Main
Author Veg Coast Cook

Ingredients

  • 450 g butternut pumpkin peeled & cut into 2cm by 2cm cubes
  • 3 tsp extra virgin olive oil
  • Salt and pepper
  • 2 tsp harissa paste
  • 2 large free range eggs
  • 70 g bread cut into cubes
  • 30 g spinach
  • 130 g tomato approx. 1 large
  • 50 g plain yogurt
  • 15 g pine nuts toasted

Instructions

  1. Preheat the oven to 200°C fan.
  2. Put the butternut pumpkin in a large baking tray and pour over 1 tsp olive oil. Season well with salt and pepper and bake in the oven for 15 – 20 minutes. Remove from the oven and transfer the pumpkin to a frying pan with 1 tsp of oil & 1 tsp of harissa paste. Fry on a low heat for 5 minutes and set aside.
  3. While the pumpkin is roasting in the oven, put the eggs in a small saucepan and cover them with cold water. Bring the water to a boil and reduce to a medium heat and cook for 10 mins (or less if you prefer runny egg yolk). Remove from the heat and allow to cool.

  4. Put the bread on a baking tray and drizzle with 1 tsp of oil. Toast in the oven for 5 minutes or until the bread is golden brown.
  5. Peel the hard-boiled eggs and slice them into quarters.
  6. Serve the salad on a large platter or plate: first place spinach leaves on the platter or plate, then arrange slices of tomato on top of the spinach, followed by cubes of roasted pumpkin and toasted pumpkin. Arrange the egg quarters on top. Swirl 1 tsp of harissa paste into the yogurt and drizzle over the salad. Garnish the salad with toasted pine nuts.

Recipe Notes

Butternut pumpkin – to save time you can buy pre-diced pumpkin to use in this recipe.

Harissa paste – you can use crushed chilli (from a jar) if you can’t find harissa.

Eggs – the eggs can be hard-boiled the day before and kept in the fridge until you are ready to prepare the salad.

Spinach – you can swap this for lettuce leaves if you prefer.

Bread – if you want, you can use ready-made croutons instead of making your own.

Pine nuts – macadamias, hazelnuts or walnuts would also go well with the pumpkin.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.