Native Wattleseed and Lemon Myrtle Roasted Pumpkin Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted pumpkin tossed with native Australian spices wattleseed and lemon myrtle, served on a bed of fresh greens with a citrus dressing. This australian-inspired salads ready in about 40 minutes pairs olive oil, ground wattleseed, lemon myrtle powder into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups peeled and cubed pumpkin with 3 tablespoons olive oil, 1 teaspoon ground wattleseed, 1 teaspoon lemon myrtle powder, and 1 teaspoon sea salt until evenly coated.
  2. Step 2: Spread the pumpkin cubes in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized at the edges.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 2 tablespoons olive oil, and 1/2 teaspoon cracked black pepper to make the dressing.
  4. Step 4: Place 4 cups mixed salad greens in a serving bowl, top with the warm roasted pumpkin, and drizzle the citrus dressing over the salad. Toss gently to combine and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Native Wattleseed and Lemon Myrtle Roasted Pumpkin Salad take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Native Wattleseed and Lemon Myrtle Roasted Pumpkin Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Native Wattleseed and Lemon Myrtle Roasted Pumpkin Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Native Wattleseed and Lemon Myrtle Roasted Pumpkin Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Native Wattleseed and Lemon Myrtle Roasted Pumpkin Salad?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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