Roasted Pumpkin and Bush Tomato Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A vibrant salad combining sweet roasted pumpkin and tangy bush tomatoes, finished with a zesty dressing featuring Australian finger lime pearls. This Australian-inspired salad recipe, ready in about 40 minutes, pairs pumpkin, peeled and diced, olive oil, sea salt 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.

Ingredients

• 3 cups (about 400g) pumpkin, peeled and diced
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 cups fresh baby spinach
• 1 cup fresh bush tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pepitas (pumpkin seeds)
• 2 tbsp finger lime pearls
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh coriander, chopped

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 3 cups diced peeled pumpkin with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a baking tray and roast for 25-30 minutes until tender and caramelized, stirring halfway.
2. Step 2: In a large salad bowl, combine 4 cups fresh baby spinach, 1 cup halved fresh bush tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup toasted pepitas.
3. Step 3: Whisk together 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and 3 tbsp extra virgin olive oil until emulsified.
4. Step 4: Add the roasted pumpkin to the salad bowl, pour over the dressing, and toss gently to coat.
5. Step 5: Sprinkle 2 tbsp finger lime pearls and 2 tbsp chopped fresh coriander on top for a citrusy burst and fresh aroma before serving.