This cauliflower pumpkin chickpea salad combines roasted pumpkin, cauliflower, and crispy chickpeas with a maple balsamic dressing for a flavourful, hearty dish. Enjoy it as a satisfying side or a wholesome main, served warm or cold.
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Why you'll love this recipe
Versatile Serving Options. Enjoy a warm roasted cauliflower salad or cold as a side dish, or pair it with some leftover Turkey, Chicken or Pork for a meal prep meal.
Easy to Make. With simple roasted veggies and a quick maple and balsamic dressing, this roasted pumpkin and cauliflower salad is beginner-friendly and stress-free.
Meal Prep friendly. This salad stores well, making it an ideal choice for meal prepping lunches or dinners throughout the week. See my Cranberry Turkey Salad for tips & tricks on meal prepping salad.
Ingredients
Roast pumpkin. Sweet and caramelized, roast pumpkin is the heart of this cauliflower pumpkin chickpea salad; swap with sweet potato for a similar flavour.
Roast cauliflower. Adds a tender, nutty element to the roasted pumpkin and cauliflower salad; broccoli is a great alternative if preferred.
Roast chickpeas. Crispy roasted chickpeas provide a crunchy, protein-packed contrast; substitute with roasted nuts or seeds for a nutty variation.
Blueberries. Fresh blueberries add a pop of sweetness to balance the roasted veggies; dried cranberries or pomegranate seeds work well too.
Leafy Greens. A fresh base for the salad, leafy greens like spinach or arugula add colour and nutrients; kale or mixed greens are excellent substitutes.
Feta. Creamy and salty, feta complements the roasted flavours; swap with goat cheese or omit for a vegan-friendly option.
I use a Balsamic Maple Dressing for the roast pumpkin salad, but you could try a Mustard Honey Dressing or even a Satay Sauce for something a little different.
Please check the recipe card for full list of ingredients and quantity.
How to make roast pumpkin salad
- Roast the vegetables
Preheat your oven to 200°C (400°F). Spread pumpkin, cauliflower florets, and chickpeas on a baking tray. Drizzle with olive oil, season with salt, pepper and cumin, and roast for 25–30 minutes, or until golden and tender. Toss/turn halfway through for even roasting.
- Prepare the salad base
In a large bowl, arrange your leafy greens (spinach, arugula, or mixed greens) as the base.
- Assemble the salad
Top the greens with the roasted pumpkin, cauliflower, and chickpeas. Sprinkle fresh blueberries and crumbled feta over the top.
- Dress the salad
Drizzle your favourite dressing—like a maple balsamic vinaigrette or a simple olive oil and lemon juice mix—over the salad. Toss gently to combine.
If you're not eating it right away, wait to put the dressing on. - Serve and enjoy
Serve warm for a cozy meal or chill in the fridge for a refreshing, cold cauliflower pumpkin chickpea salad. Store leftovers in an airtight container for up to 4 days.
Top Tip
Season the veggies. Add spices like cumin (which I recommend as a minimum) and paprika, garlic powder etc. to the pumpkin, cauliflower and chickpeas before roasting. It'll amplify the flavour of the salad.
Extra crispy chickpeas. The chickpeas act like protein-packed croutons in this roast pumpkin salad and to get them super crunchy, I recommend patting them dry and having them on a separate baking tray.
Meal prep and leftovers
Meal prepping Cauliflower Pumpkin Chickpea Salad is a great way to save time and enjoy a nutritious, flavorful meal throughout the week. This salad is versatile, customizable, and perfect as a light dish or paired with a protein like Leftover Roast Chicken, Leftover Roast Turkey, Baked Ham, tofu, or hard-boiled eggs for a complete meal.
Storing
Store the salad components separately in airtight containers in the fridge for up to 3-4 days to keep them fresh. Keep the leafy greens and dressing apart from the roasted veggies and chickpeas until just before serving to prevent sogginess. You could use a "layering" technique where the dressing is placed at the bottom and then adding heaviest to lightest ingredients (like pictured)
Reheating
You can reheat components of the roasted pumpkin cauliflower salad, but make sure not to reheat the leafy greens or dressing as you want these fresh when serving the salad.
Freezing
While the leafy greens and dressing aren’t suitable for freezing, you can freeze the roasted pumpkin and cauliflower for up to 2 months in freezer-safe containers. Thaw in the fridge overnight and reheat before assembling the salad.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
When stored properly with dressing and greens separate, this salad can last up to 3-4 days in airtight containers. The longer the roasted pumpkin cauliflower salad is stored for, the more impact it will have on the texture and taste.
You can use goat cheese, or even brie cheese like in the Cranberry Turkey Couscous Salad, or omit it entirely for a vegan-friendly version of this roasted pumpkin and cauliflower salad.
Store roasted chickpeas separately and add them to the salad just before serving to maintain their crunch.
Other salad recipes you might like
Vegetarian Mediterranean Bowtie Pasta Salad Recipe
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Roasted Cauliflower Pumpkin Chickpea Salad
Ingredients
Roast Pumpkin, Cauliflower, Chickpea Salad
- 500 g (~¼) pumpkin thinly sliced, See note 1
- 500 g (~1) head cauliflower chopped into florets
- 400 g chickpeas drained and pat dry
- 15 ml (1 tbsp) olive oil
- 10 g (1 tbsp) cumin
- 10 g (1 tbsp) garlic powder
- Salt and pepper to taste
- 200 g (4 cups packed) spinach or leafy greens
- 100 g (½ cup) blueberries
- 50 g (¼ cup) feta
Maple Balsamic Dressing
- 30 ml (2 tbsp) balsamic vinegar
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) maple syrup
- 5 g (1 tsp) dijon mustard
- 3 basil leaves finely diced
- 1 garlic cloves finely diced or crushed
Instructions
- Preheat the oven to 200°C (400°F) and arrange pumpkin, cauliflower, and chickpeas on a baking tray. Drizzle with olive oil, season with salt, pepper, cumin and garlic powder and roast for 25–30 minutes, turning halfway for even cooking. Allow to cool slightly
- In a large bowl, layer your leafy greens (like spinach, arugula, or mixed greens) as the base for the salad.
- Top the greens with the roasted pumpkin, cauliflower, and chickpeas. Sprinkle over fresh blueberries and crumbled feta for added flavour.
- Drizzle your favourite dressing, such as a maple balsamic vinaigrette (ingredients given), over the salad and toss gently to combine.
- Serve warm for a cozy meal or chilled for a refreshing dish. Store leftovers in an airtight container in the fridge for up to four days.
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