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Pumpkin Pomegranate Salad

Marija Gvozdenovic

Food Blogger, Photographer and Content Creator

Rome, Italy


pumpkin salad, vegan recipes, pumpkin, fruit, arugula

This pumpkin pom salad makes a perfect, nutritious, quick lunch, and it’s filled with seasonal and tasteful ingredients.


o 400 g Mantua pumpkin, or butternut squash

o 3 tbsp extra virgin olive oil

o 1 tsp salt

o Pinch of ground nutmeg

o Pinch of black pepper

o 100 g fresh arugula

o 4 tbsp chopped walnuts

o 4 tbsp fresh pomegranate seeds

o 2 tbsp extra virgin olive oil

o 2 tbsp balsamic vinegar

o 1 tbsp apple cider vinegar

o Salt, to taste

o Black pepper, to taste

pumpkin salad, vegan recipes, pumpkin, fruit, arugula


• Heat the oven to 390°F. Wash the pumpkin. We’re not going to peel the pumpkin, as both Mantua pumpkin and butternut squash have a thin peel. If your pumpkin has a thicker skin, just peel it.

• Slice the pumpkin into 1-inch-thick slices and place them onto a baking sheet lined with parchment paper. In a bowl, mix the extra virgin olive oil with salt, a pinch of freshly ground black pepper and a generous pinch of ground nutmeg, then brush the pumpkin slices with olive oil. Bake for about 20 to 30 minutes, checking them halfway through cooking.

• Remove the pumpkin from the oven when it is soft enough to be easily cut with a fork and is golden on the surface. Wash and dry fresh arugula, using your hands to break it into smaller pieces. Chop the walnuts and prepare pomegranate seeds.

• Make the salad dressing by mixing the extra virgin olive oil with the balsamic vinegar and apple cider vinegar. Add salt and black pepper to taste.

• Prepare your salad by mixing arugula and walnuts. Add baked pumpkins, dress with the vinaigrette and sprinkle with pomegranate seeds. Serve immediately.

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