Baked Pumpkin and Cashew Salad

Warm Roast Pumpkin and Cashew Salad

Warm Roast Pumpkin and Cashew Salad. This vegetarian Winter salad dish will satisfy. Candied lime zest and ginger, served on a bed of rocket.
Course Salad, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Kyrstie Barcak - A Fresh Legacy


  • 500 grams pumpkin - cubed
  • 1 tablespoon coconut oil
  • 1 tablespoon rice malt syrup
  • 1 tablespoon grated ginger
  • 1 lime - zest and juice
  • 120 grams rocket or green salad leaves
  • spring onion - chopped or finely shredded
  • 2 tablespoons cashew nuts unsalted
  • pinch salt


  1. Set the oven to heat to 170 degrees celcius
  2. Combine the oil, rice malt syrup, ginger and lime zest and mix
  3. Pour evenly over the cubed pumpkin
  4. Bake in the oven for 20- 25 minutes until the pumpkin is cooked through
  5. Stir once during the cooking time to ensure that the pumpkin is coated well in the oil, syrup, ginger and lime
  6. Remove from the oven and sit to cool for 5-10 minutes
  7. Serve the warm pumpkin on rocket leaves and topped with chopped (or shredded) spring onion, cashew nuts, lime juice and a pinch of salt
  8. Ensure that any juices and bits from the baking pan are added to the top of the salad also.