Roast Pumpkin and Quandong Salad with Pepita Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring sweet roasted pumpkin and tart native quandongs, tossed in a nutty pepita and lemon dressing for a refreshing Australian-inspired side. This australian-inspired salads ready in about 35 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 10 min Cook: 25 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 500g peeled pumpkin cubes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25 minutes, turning halfway, until tender and golden on edges.
  2. Step 2: While pumpkin roasts, prepare the dressing by whisking together 2 tbsp lemon juice, 1 tbsp honey, 1 tsp mustard, 2 tbsp water, and 1/4 cup roasted pepitas until emulsified and slightly thickened.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens with 1/2 cup fresh or thawed quandong fruits and the warm roasted pumpkin cubes.
  4. Step 4: Pour the pepita dressing over the salad and toss gently to coat all ingredients evenly.
  5. Step 5: Serve immediately for a fresh salad that balances sweet, tart, and nutty flavors with a vibrant Australian twist.

Frequently asked questions

How long does Roast Pumpkin and Quandong Salad with Pepita Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 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 Roast Pumpkin and Quandong Salad with Pepita Dressing?

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 Roast Pumpkin and Quandong Salad with Pepita Dressing?

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 Roast Pumpkin and Quandong Salad with Pepita Dressing 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 Roast Pumpkin and Quandong Salad with Pepita Dressing?

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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