Don't miss another recipe! Get our daily picks delivered right to your inbox!   
home > recipes > meals / dishes > side dishes > vegetables > vegetables D-Q > pumpkin

Roasted Pumpkin Salad With Macadamia Nuts And Coconut

recipe at a glance
ready in: 1-2 hrs
serves/makes:   6

recipe id: 88903

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


3 ounces olive oil
2 Queensland blue pumpkins or butternut squash
salt and pepper, to taste
3 ounces vegetable oil
2 tablespoons julienned ginger
1 cup toasted macadamia nuts
2 cups baby arugula
1 cup coconut toasted
cilantro for garnish

Coconut Curry Dressing

1 teaspoon red thai curry paste
14 ounces coconut milk
6 ounces fresh lime juice
1 1/2 teaspoon fish sauce


Salad: Heat the olive oil in a roasting pan, add squash and stir over medium heat to coat well. Season with salt and pepper. Roast in a 400 degree F oven until caramelized and tender, about 20 minutes. Set aside to cool.

Heat vegetable oil in a small sauce pan and add the ginger. Cook over medium high heat until the ginger is crisp. Drain on paper towels.

Combine roasted squash, nuts and arugula in a large bowl. Toss with desired amount of dressing and plate. Garnish with coconut and cilantro.

Coconut Curry Dressing: Whisk together until combined.

added by



Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like roasted pumpkin salad with macadamia nuts and coconut

comments & reviews

View more pumpkin recipes
Vegetables D-Q
View more vegetables D-Q recipes
View more vegetables recipes
Side Dishes
View more side dishes recipes