Saltbush and Roasted Pumpkin Salad with Toasted Pepitas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring roasted pumpkin, native saltbush leaves, and crunchy toasted pepitas tossed in a tangy vinaigrette. This australian-inspired salads ready in about 40 minutes pairs pumpkin, peeled and cubed, divided olive oil, fresh saltbush leaves 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

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 3 cups peeled and cubed pumpkin with 2 tbsp olive oil and 1/2 tsp salt. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway.
  2. Step 2: While pumpkin roasts, heat a dry skillet over medium heat. Add 1/3 cup pepitas and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat.
  3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp honey, and 1/4 tsp black pepper to make the dressing.
  4. Step 4: In a large salad bowl, combine 2 cups mixed salad greens, 1 cup fresh saltbush leaves, the roasted pumpkin, and toasted pepitas.
  5. Step 5: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly before serving.

Frequently asked questions

How long does Saltbush and Roasted Pumpkin Salad with Toasted Pepitas 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 Saltbush and Roasted Pumpkin Salad with Toasted Pepitas?

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 pumpkin, peeled and cubed from drying out.

Can I substitute ingredients in Saltbush and Roasted Pumpkin Salad with Toasted Pepitas?

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 Saltbush and Roasted Pumpkin Salad with Toasted Pepitas 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 Saltbush and Roasted Pumpkin Salad with Toasted Pepitas?

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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