Pumpkin/ Recipes/ Salad

Pumpkin Salad with Dukkah

01/09/2020 (Last Updated: 08/09/2020)

This Pumpkin Salad is pure happiness in a bowl. Think colourful pumpkin, cherry tomatoes, baby spinach and cheese sprinkled with a crunchy dukkah, pine nut and balsamic mustard dressing. Yum!

A bowl of pumpkin dukkah salad ready to eat.

Why We Love This

This beautiful pumpkin salad is such a feast for the eyes. It’s colourful, full of flavour and a breeze to make!

It works beautifully a vegetarian main meal or side dish on a hot summer’s night. It’s also gluten-free, so it’s perfect to whip up when we’re catching up with friends with special diets.

We love the subtle spicy flavour and nutty texture from the addition of pine nuts and dukkah, while the balsamic vinaigrette adds a deliciously tangy finish!

Close up shot of pumpkin, cherry tomatoes, cheese and leafy greens in a bowl sprinkled with crunchy dukkah.

What is Pumpkin Salad? 

Pumpkin Salad features a classic combination of flavours for a stunning side dish that is super easy to prepare. The cooked pumpkin is soft, sweet and delicious, and contrasts perfectly with the juicy tomatoes and crunchy dukkah.

What You’ll Need

All you need for this bright and refreshing salad is pumpkin, baby spinach leaves, cherry tomatoes and cheddar cheese, sprinkled with crunchy dukkah and toasty pine nuts. The dressing is a tangy balsamic vinaigrette with wholegrain mustard for colour, texture and punchy flavour.

  • Pumpkin – You can use any kind of pumpkin for this recipe. We prefer Japanese pumpkin or butternut pumpkin as they are both cheap and readily available any time of the year. We usually boil the pumpkin for this recipe, but you can steam, roast or grill it if you prefer. There will be subtle texture and flavour differences with each method, so why not experiment and see what you like best?
  • Dukkah – Hailing from Egypt, Dukkah (sometimes written as duqqa, du’ah or do’a) is a flavour-packed blend of crushed nuts and fragrant spices. It’s traditionally eaten as a snack with olive oil and bread. You may be able to source it from your supermarket or farmers market or online. Otherwise, check out our recipe below for a basic homemade dukkah.
Two hands holding out a bowl of pumpkin dukkah salad.

How to make this salad:

  1. Pop your chopped pumpkin into a medium saucepan, then top with enough cold water to cover the pumpkin and bring to a boil. Cook for around 5 to 10 minutes until pumpkin is soft, then drain the water and pop your pan back over the flame for an extra minute on low to evaporate the remaining liquid. Transfer your pumpkin to a plate and allow to cool down.
  2. Next, dry toast the pine nuts for a few minutes in a small frying pan over a medium heat, stirring to make sure they cook evenly to an aromatic golden brown. Remove from the heat and set aside.
  3. Now, quickly whip up your dressing by mixing the olive oil, mustard and balsamic vinegar in a small dish, or shake it up in a jar.
  4. It’s time to assemble your salad. In a large serving bowl or plate, arrange your baby spinach, cherry tomatoes, and cheese. Top with your cooled pumpkin and sprinkle generously with the dukkah and toasted pine nuts. Drizzle with your tangy balsamic dressing and serve immediately.

Wandercook’s Tips

  • For a tasty pre-dinner snack before serving this salad, set up small bowls of dukkah and high quality extra virgin olive oil. Tear up a small bread roll or loaf into chunks and dip into the oil, then the dukkah. Bliss! For extra flavour, add a little balsamic vinegar into the oil.

FAQs

What are some good dishes to serve with pumpkin salad?

This salad pairs perfectly with BBQ meats such as cevapi sausages, or even our Indonesian pork satay skewers. You could also serve it alongside roast chicken, or roast lamb.

What else can I use dukkah for?

If you just stick to snacks and salad dressings, you’d be missing out on a whole world of dukkah goodness. So here are just a few of our favourite dukkah discoveries to get you started on your dukkah adventures:
– Use it to make the perfect crumbly crust on roast lamb, chicken, or fish
– Fold it through your favourite dips for texture and crunch
– Scatter it over freshly cooked eggs on toast
– Sprinkle it over roasted vegetables
– Bake it on top of fresh flatbread or pizza dough with a smear of pesto and a drizzle of olive oil

Variations & Substitutes

  • Dukkah – If you don’t have pre-made dukkah on hand, you can make your own basic dukkah mix of 1-2 tbsp of crushed toasted nuts (such as almonds, hazelnuts or walnuts) with 1 tsp each of cumin, coriander seeds and sesame seeds and a sprinkling of salt and pepper. For a hint of heat, try adding 1/2 tsp red chilli flakes, or for a more aromatic hit, add 1/2 tsp of fennel seeds.
  • Pumpkin – You can steam, roast or grill the pumpkin instead of boiling if you prefer.
  • Pine nuts – Swap for pepita seeds, which also give a nice nutty aroma when dry fried until light brown on both sides.
  • Cheddar cheese – Substitute or any other style of cheese that you prefer – we recommend experimenting with blue cheese, goat’s cheese or brie to start.
Bright and colourful salad next to a small bowl of dukkah.

Want more refreshing salad ideas? Here are some of our favourite 5 minute salad recipes!

★ Did you make this recipe? Please leave a star rating below!

A colourful salad in a white bowl.

Pumpkin Salad with Dukkah

This Pumpkin Salad is pure happiness in a bowl. Think colourful pumpkin, cherry tomatoes, baby spinach and cheese sprinkled with a crunchy dukkah, pine nut and balsamic mustard dressing. Yum!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Salad
Cuisine: Australian
Servings: 4 sides
Calories: 145kcal
Author: Wandercooks
Cost: $10

Ingredients

  • 300 g pumpkin chopped into small cubes
  • 1 cup baby spinach leaves
  • 1/2 cup cheddar cheese cubed
  • 1/2 cup cherry tomatoes halved
  • 2 tbsp dukkah
  • 2 tbsp pine nuts

For the Dressing:

Instructions

  • Pop your chopped pumpkin into a medium saucepan, then top with enough cold water to cover the pumpkin and bring to a boil. Cook for around 5 to 10 minutes until pumpkin is soft, then drain the water and pop your pan back over the flame for an extra minute on low to evaporate the remaining liquid. Transfer your pumpkin to a plate and allow to cool down.
  • Next, dry toast the pine nuts for a few minutes in a small frying pan over a medium heat, stirring to make sure they cook evenly to an aromatic golden brown. Remove from the heat and set aside.
  • Now, quickly whip up your dressing by mixing the olive oil, mustard and balsamic vinegar in a small dish.
  • It's time to assemble your salad. In a large serving bowl or plate, arrange your baby spinach, cherry tomatoes, and cheese. Top with your cooked pumpkin and sprinkle generously with the dukkah and toasted pine nuts. Drizzle with your tangy balsamic dressing and serve immediately.

Notes

Tips to get this recipe just right:
  • Dukkah – If you don’t have pre-made dukkah on hand, you can make your own basic dukkah mix of 1-2 tbsp of crushed toasted nuts (such as almonds, hazelnuts or walnuts) with 1 tsp each of cumin, coriander seeds and sesame seeds and a sprinkling of salt and pepper. For a hint of heat, try adding 1/2 tsp red chilli flakes, or for a more aromatic hit, add 1/2 tsp of fennel seeds.
  • Pumpkin – You can steam, roast or grill the pumpkin instead of boiling if you prefer.
  • Pine nuts – Swap for pepita seeds, which also give a nice nutty aroma when dry fried until light brown on both sides.
  • Cheddar cheese – Substitute or any other style of cheese that you prefer – we recommend experimenting with blue cheese, goat’s cheese or brie to start.

Nutrition

Calories: 145kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 141mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7274IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 2mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Pumpkin Salad with Dukkah

14 Comments

  • Reply
    Radwa
    06/09/2020 at 2:08 am

    Looks yummy! Thanks for sharing this delicious recipe.

    • Reply
      Wandercooks
      08/09/2020 at 10:58 am

      You’re very welcome Radwa, glad you enjoyed it! 🙂

  • Reply
    Keith @ How's it Lookin?
    29/11/2016 at 8:44 am

    Looks so good. Sounds like a very flavorful salad, thanks for the idea

    • Reply
      Wandercooks
      30/11/2016 at 9:34 am

      No worries Keith, hope you enjoy that crunchy goodness. 😀

  • Reply
    Platter Talk
    28/10/2016 at 9:44 pm

    5 stars
    What a vibrant, healthy, beautiful dish. I love the colors, textures and flavors. Very nice!!!

    • Reply
      Wandercooks
      31/10/2016 at 8:58 am

      Cheers, and thanks for stopping by!

  • Reply
    Emily
    28/10/2016 at 9:33 pm

    5 stars
    What a beautiful looking salad!

    • Reply
      Wandercooks
      31/10/2016 at 8:57 am

      Thanks Emily!

  • Reply
    April J Harris
    28/10/2016 at 9:24 pm

    5 stars
    Love this colourful, wholesome Pumpkin and Dukkah Salad. It looks so tempting! I’ve heard of Dukkah but never tasted it – I definitely need to find some!

    • Reply
      Wandercooks
      31/10/2016 at 8:57 am

      Thanks April – yes you definitely need to try dukkah. The subtle spice and texture hit is amazing. 😀

  • Reply
    Annie @ Annie's Noms
    28/10/2016 at 6:27 pm

    This looks utterly wonderful! Stunning photos and I love all the vibrant colours and flavours. What a gorgeous salad!

    • Reply
      Wandercooks
      28/10/2016 at 7:32 pm

      Thanks Annie! As they say, we eat with our eyes, so the more colourful the better! ????

  • Reply
    Brian Jones
    28/10/2016 at 4:09 pm

    Such a beautifully colourful dish, I love dukkah, really great flavours and so versatile.

    • Reply
      Wandercooks
      28/10/2016 at 5:21 pm

      Thanks Brian, hope you enjoy!

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.