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 (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

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.

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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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