Sauteed Wattleseed and Lemon Myrtle Pumpkin Salad

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

Roasted pumpkin cubes sautéed with native wattleseed and lemon myrtle, tossed with fresh greens for a warm seasonal salad. This australian-inspired vegetarian ready in about 40 minutes pairs olive oil, wattleseed powder, lemon myrtle powder 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. 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 400°F. Toss 3 cups peeled and diced butternut pumpkin with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the roasted pumpkin, 1 tsp wattleseed powder, and 1 tsp lemon myrtle powder, sautéing gently for 3-4 minutes until fragrant and coated.
  3. Step 3: In a large bowl, combine 4 cups fresh baby spinach leaves and 1/4 cup toasted pepitas.
  4. Step 4: Add the sautéed pumpkin mixture to the greens, drizzle with 1 tbsp balsamic vinegar, and toss gently to combine.
  5. Step 5: Serve immediately as a warm side salad or light vegetarian main.

Frequently asked questions

How long does Sauteed Wattleseed and Lemon Myrtle 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 Sauteed Wattleseed and Lemon Myrtle 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 Sauteed Wattleseed and Lemon Myrtle 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 Sauteed Wattleseed and Lemon Myrtle 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.

Is Sauteed Wattleseed and Lemon Myrtle Pumpkin Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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