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Pumpkin Salad

Pumpkin Salad

Recipe Details

x 4 servings
Duration: 50 minutes
  • Dairy-Free
  • Vegan


Quantity Ingredient
1 sm
Cooking Pumpkin
2 ea
Zucchini diced
2 ea
White Onions cut into wedges
4 tbsp
Olive oil
4 ea
Tomatoes vine, cored and chopped
2 tbsp
White Balsamic Vinegar or apple cider vinegar
1 bnch
Chives roughly chopped
Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 350°F.
  2. Cut the pumpkin into wedges with a sharp knife. Discard the stringy pulp and seeds, and cut away the skin from the flesh. Cut the flesh into bite-size cubes.
  3. Combine the pumpkin with the zucchini, onions, and olive oil in a mixing bowl. Season with salt and pepper and toss well to combine.
  4. Spread the vegetable mixture out in a roasting pan and roast for 20 minutes.
  5. After 20 minutes, remove vegetables from the oven and add the tomato and the balsamic vinegar. Return to the oven for another 10-15 minutes until the vegetables are tender to the point of a knife.
  6. Remove from the oven and leave to cool. Serve warm in bowls with a garnish of chopped chives.
  7. TIP: This dish can also be cool and chilled before serving.

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