Tasmanian Pepperberry Roasted Pumpkin Salad with Toasted Macadamia

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted pumpkin tossed with pepperberry spice, fresh greens, and crunchy toasted macadamia nuts for a vibrant Australian-inspired salad. This australian-inspired salads (vegetarian) ready in about 45 minutes pairs medium (about 2 lbs) butternut pumpkin, olive oil, ground Tasmanian pepperberry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 1 medium butternut pumpkin into 1-inch cubes. Toss pumpkin cubes with 2 tbsp olive oil, 1 tsp ground Tasmanian pepperberry, and 1 tsp salt. Spread evenly on a baking sheet.
  2. Step 2: Roast pumpkin for 25-30 minutes, stirring halfway through, until tender and lightly caramelized on edges.
  3. Step 3: Meanwhile, heat a small dry skillet over medium heat. Add 1/2 cup macadamia nuts and toast for 3-4 minutes until golden and fragrant, shaking the pan occasionally. Set aside to cool.
  4. Step 4: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1 tsp Dijon mustard to make the dressing.
  5. Step 5: In a large salad bowl, combine 4 cups mixed salad greens, roasted pumpkin, toasted macadamia nuts, and 1/2 cup crumbled feta cheese.
  6. Step 6: Drizzle dressing over salad and toss gently until everything is evenly coated. Serve immediately.

Frequently asked questions

How long does Tasmanian Pepperberry Roasted Pumpkin Salad with Toasted Macadamia take to make?

Total time is about 45 minutes (15 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 Tasmanian Pepperberry Roasted Pumpkin Salad with Toasted Macadamia?

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 Tasmanian Pepperberry Roasted Pumpkin Salad with Toasted Macadamia?

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 Tasmanian Pepperberry Roasted Pumpkin Salad with Toasted Macadamia 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 Tasmanian Pepperberry Roasted Pumpkin Salad with Toasted Macadamia 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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