Roasted Macadamia and Wattleseed Pumpkin Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Australian-inspired salad combining roasted pumpkin, crunchy macadamia nuts, and a zesty finger lime dressing. This Australian-inspired salad recipe, ready in about 40 minutes, pairs pumpkin, macadamia nuts, olive oil 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 280 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 280 cal/serving

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Ingredients

1 medium (about 2 lbs), peeled and cut into 1-inch cubes pumpkin
3/4 cup, roughly chopped macadamia nuts
3 tbsp olive oil
1 tsp, ground wattleseed
4 cups mixed salad greens
2 tbsp finger lime pearls
2 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp ground black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 lbs peeled and cubed pumpkin with 2 tbsp olive oil and 1 tsp ground wattleseed on a baking sheet. Roast for 25-30 minutes until tender and caramelized around the edges.
Step 2: While pumpkin roasts, toast 3/4 cup chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
Step 4: In a large salad bowl, combine 4 cups mixed salad greens with the roasted pumpkin and toasted macadamia nuts. Drizzle with the finger lime dressing and gently toss to coat.
Step 5: Sprinkle 2 tbsp finger lime pearls over the salad as a fresh, citrusy garnish before serving.