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Healthy pumpkin salad recipes

One of our favourite ingredients to add into salads is warm roasted pumpkin. It bulks up the dish, keeping you fuller for longer, and provides a lovely natural sweetness. Pumpkin pairs beautifully with most ingredients, with everything from salty cheeses like feta and goat's cheese, to chickpeas, roasted lamb and nutty grains. Take a flick through our recipes and discover how adding pumpkin to your salads can take your healthy lunches from bland to brilliant in no time.

  • 1

    Lebanese roasted pumpkin salad

    Looking for delicious and healthy vegetarian dinner ideas? Then don't go past this wholesome Lebanese roasted pumpkin salad - a tasty and nutritious crowd-pleasing dish!

    Australian Women's Weekly|

  • 2

    Chorizo, chickpea and pumpkin salad

    An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

    Australian Women's Weekly|

  • 3

    Roast pumpkin and goat cheese salad

    As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

    Australian Women's Weekly|

  • 4

    Roast pumpkin and zucchini risoni salad

    This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.

    Australian Women's Weekly|

  • 9

    Moroccan pumpkin and chickpea salad

    Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

    Australian Women's Weekly|

  • 10

    Beetroot and pumpkin salad

    This beautiful beetroot and roasted pumpkin salad is filling enough to enjoy as a healthy vegetarian dinner, or served alongside some freshly grilled lamb. You can take any leftovers to work or school, too.

    Test Kitchen|

  • 11

    Pumpkin and white bean salad

    We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.

    Australian Women's Weekly|

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