I feel like we all need a lighter option this weekend after Diwali indulgences — a salad that feels like a treat rather than more sugar. This caramelised pumpkin salad is just that: sweet and savory roasted pumpkin, quickly caramelised with garlic and olive oil, piled on a bed of crunchy lettuce with toasted almonds and soft bocconcini or mozzarella, finished with a simple balsamic-lemon dressing.
It was so good I couldn’t resist sharing it. The contrast of textures and flavors makes it addictive, and it’s surprisingly satisfying as a meal when served with some crusty bread.
The salad is best eaten fresh so the pumpkin remains warm and the lettuce stays crisp, but you can store the dressing and the salad components separately in the fridge for a day or two and combine when you’re ready to eat. I kept the dressing light so the caramelised pumpkin can shine, but you can easily increase the dressing for a bolder flavor.
This salad is versatile: swap the bocconcini for another soft cheese, use different nuts, or adjust the dressing to taste. I love the balance of sweet, savory and tangy — the pumpkin caramelises to a golden-brown and becomes tender but still holds its shape.
Pumpkin is a hearty vegetable, and combined with the cheese and nuts this salad is filling enough for a light lunch or a satisfying side. The toasted almonds add crunch and a toasty note that complements the caramelised edges of the pumpkin.
So many textures, colours and flavours come together in a simple way. I hope you enjoy it as much as I did.
Caramelised Pumpkin Salad
Pin Recipe
Ingredients
- 1/4 cup sliced almonds
- 3 cloves garlic minced
- 250 gms red pumpkin peeled and diced
- 2 tbsps olive oil preferably extra virgin
- 4 to 5 cups chopped lettuce
- 100 gms bocconcini mozzarella balls
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
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1. In a dry pan, toast the sliced almonds over low heat for 2–3 minutes until lightly browned and fragrant. Remove and set aside to cool.
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2. In the same pan, heat 1 tablespoon of olive oil and add the minced garlic. Fry until lightly golden, then add the diced pumpkin.
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3. Turn the heat up slightly and allow the pumpkin to caramelise, stirring occasionally, until it develops golden-brown edges and is tender when pierced, about 8–10 minutes. Season with pepper and set aside to cool so it won’t wilt the lettuce.
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4. To assemble, combine the chopped lettuce, bocconcini and cooled pumpkin in a large bowl. Whisk the remaining 1 tablespoon of olive oil with the balsamic vinegar, lemon juice and a pinch of salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
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5. Sprinkle the toasted almonds on top. Chill the salad for 10 minutes to let the flavors meld, or serve immediately. If preparing ahead, store dressing separately and combine when ready to serve.
Notes
* The dressing is intentionally light so the pumpkin’s flavor stands out; increase the vinegar or lemon for a tangier dressing if you prefer.
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