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Roasted Pumpkin Salad

A warm, easy to digest salad with sweet roasted pumpkin, detoxifying arugula, and a mustard dressing to aid in digestion. Perfect as an entrée or a light dinner, it's the Ayurvedic way to enjoy a salad without overworking our digestive system.


I like coming home in the evening and having a big salad for dinner. Just throwing a bunch of ingredients into a bowl and adding a vibrant dressing.

Seriously, this is my idea of comfort food, especially in the summer. However, my delicate digestive system can’t handle a large amount of raw veggies.

At night, our digestion is weaker. So according to Ayurveda, we should avoid uncooked foods after sunset (and even more if you are a Vata or Kapha dosha).

In any case, I decided that this issue was not going to stop me from having my daily dose of greens. Hence, I created this salad, mixing cooked and easy-to-digest fresh ingredients with spices and herbs to enhance digestion.

It is warm, soothing, and satisfying enough to fill you up, not like the average lettuce-tomato salad (which I detest).

For a bit more flavor and protein, I added pumpkin seeds along with some feta cheese. And if you don’t consume dairy, I’ve also tried it with a vegan cheese, and it was just as good (if not more!).

If you liked this recipe please, don't forget to share it, leave a comment and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!


Roasted Pumpkin Salad



(Serves 2 as a main, 4 as a side)


500g pumpkin or butternut squash

1 onion 1 c cherry tomatoes 2 heaped cups of mixed leafy greens (I used a mix of lamb’s lettuce and arugula) 1/4 c toasted pumpkin seeds (or your nut of choice) 1/4 c Kalamata black olives, pitted 100 g Feta, goat, or vegan cheese Rosemary


2 Tbsp balsamic vinegar 1 Tbsp extra virgin olive oil 1 tsp whole-grain Dijon mustard 1/2 tsp Herbs de Provence

1/2 tsp honey or maple syrup (optional) Salt and pepper to taste


  1. Preheat your oven at 200ºC (350F). Remove the seeds of the pumpkin or butternut squash, and diced it in pieces of about 2 cm. Cut the onion in slices. 

  2. Add the vegetables to a baking tray and drizzle them a bit of olive oil, rosemary, salt, and pepper.

  3. Roast the vegetables until tender (around 40 min). The last 5 minutes of the cooking time, throw in the cherry tomatoes. 

  4. Make the dressing by mixing all the ingredients in a small bowl or jar. Adjust flavors to taste. 

  5. Place the fresh leafy greens in a big bowl. Add the roasted pumpkin, onion, and cherry tomatoes. Top with the olives, pumpkin seeds (or your nut of choice), and feta (or plant-based) cheese. 

  6. Drizzle with the dressing, mix everything well and serve at room temperature. 

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