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Roasted Pumpkin Salad with Pumpkin Seeds, Chili Vinaigrette and Gratitude


  • 6 tablespoons walnut or pumpkin seed oil
  • 4 teaspoons Dijon mustard
  • 2 teaspoons cumin
  • 1 good pinch chipotle powder or other chili powder with a kick
  • 1 teaspoon coriander
  • 2 teaspoons agave
  • juice of 1 lime
  • 2 pounds pumpkin peeled and chopped into 2-inch chunks
  • 1 handful of sage leaves coarsely chopped
  • 8 cups salad greens like arugula, spinach or kale or any combination
  • 1/3 cup pumpkin seeds pepitas


  • Preheat oven to 400F
  • In a small bowl, whisk together the ingredients for the dressing — pumpkin seed or walnut oil, Dijon, cumin, chipotle, coriander, agave and lime juice.
  • Spread chopped pumpkin onto a rimmed baking sheet, without crowding the pumpkin. Brush the pumpkin with about half the dressing.
  • Roast for about 25 minutes, or until pumpkin is just becoming tender and done at the edges. Flip pumpkin gently, scatter pumpkin seeds and sage on the baking sheet and cook for another 8 to 10 minutes, or until the pumpkin seeds are toasty and sage leaves are a little crispy at the edges.
  • Remove from oven and let cool slightly.
  • Pile greens on a platter. Arrange pumpkin, sage and pumpkin seeds on top and drizzle the remaining dressing over all.
  • Season with sea salt and pepper.