Roasted Pumpkin, Cauliflower and Mushroom Salad

Roasted Pumpkin, Cauliflower and Mushroom Salad

I really like raw cauliflower in salads, I think it's brilliant - crunchy, full of vitamins, with a very good and sweet taste when in season. I used it successfully in the raw cauliflower couscous and in Raw Cauliflower Salad with Apples. Now I suggest this wonderful salad with roasted pumpkin and mushrooms. This one too is extraordinary, I would say it's number one in the top of my preferences. I discovered another texture and a new taste of the pumpkin, very similar to the taste of potatoes, but a little sweeter.

The salad has a crunchy texture thanks to the fresh vegetables and another, softer texture, thanks to the pumpkin and the mushrooms - I can guarantee they combine perfectly and you can follow my recommendation with confidence. You have it all here - taste, color, texture, vitamins. It's interesting and you can serve it as a salad or even as a healthy garnish.


1 kg
500 g
White mushrooms
500 g
Red peppers
1 piece
50 g
a handful of baby spinach or any other favorite greens - arugula, valerian, kale etc.
Fresh parsley
1 bunch
Green onions
1 piece
can be replaced with simple red or white onions
Pumpkin seeds
100 g
can be replaced with sunflower seeds, nuts, almonds, cashews or pine seeds. You can add as well a handful of cranberries or raisins, I did not.
1 piece
Extravirgin olive oil
100 ml
Garlic cloves
2 pieces
1 tbsp
Ground black pepper
0.5 tsp

Step by step


First of all, deal with the pumpkin - peel, seed and cut it into small cubes (1x1cm).

Transfer to a baking sheet, sprinkle with a little olive oil, salt, ground black pepper and mix well.


Bake for 10 minutes in the preheated oven at 200 degrees C.

It shouldn't be baked until it's soft and turns into a puree - it should still be slightly crispy and whole. So don't keep it in the oven too long!

Then let cool until the rest of the ingredients are ready.


Let's move on to the mushrooms - clean them, cut them into thin slices and put them in a pan with a little olive oil.


They will release water, which will evaporate and the mushrooms will start to brown. Now it's time to add 2 cloves of garlic, crushed with a knife or with a press, and a little salt and pepper.

Mix everything well and cook for another 2 minutes, then turn off the heat and let cool a little.


Wash and dry the spinach or other leaves.

Prepare the rest of the vegetables - pepper, onion and parsley.


Break the cauliflower into small florets, place in the food processor, chop until the size of the rice. I recommend not to crowd the cauliflower in the mixer, it's better to do this in 2-3 rounds, so that it doesn't turn into porridge.

If you don't have a food processor, you can use a potato peeler or a classic grater. But it will take a bit longer and it won't come out evenly.


Transfer the cauliflower to a large bowl in which you will make the salad.


On top of it, toss the spinach and the finely diced peppers, onions and parsley.


Add the roasted pumpkin.


Then the cooked mushrooms.


Squeeze the juice from 1 lemon over the salad.


Drizzle with olive oil - it should be about 50ml.


Mix the salad well, adjust the taste with salt and pepper.

Finally, add a handful of pumpkin seeds, or other seeds you prefer. Optionally, you can put some raisins or cranberries.

I didn't because I wanted a lower-carb salad.


It can be served right away, but the next days it will be just as good. Of course, kept in the fridge.

It's very crunchy, fresh, filling, delicious, special and beautiful!


Quantity: 2 kg (5-6 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 60 min
Publish date:

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