This Middle-Eastern Chargrilled Pumpkin Salad is a warm, colourful side dish full of fragrant spices, sweet roasted vegetables, fresh greens, and a creamy garlic yogurt dressing. It is the kind of salad that feels hearty enough for a special meal, yet simple enough to prepare when you want something different from the usual vegetable side. The pumpkin is coated with coriander, cumin, cinnamon, garlic, and olive oil before being chargrilled until tender, while the tomatoes are roasted with sumac and garlic for a tangy, savoury flavour.
What makes this Middle-Eastern inspired pumpkin salad so appealing is the balance of textures and flavours. The pumpkin becomes soft and slightly caramelised, the tomatoes add juiciness, the baby spinach keeps the dish fresh, and the pepitas bring a welcome crunch. Sumac gives the roasted tomatoes a bright, slightly tart note, while the yogurt dressing cools everything down with lemon, coriander, and roasted garlic. The dressing is especially useful because it cuts through the richness of the vegetables and ties the whole salad together.
This salad works beautifully as a festive side dish, but it is not limited to holiday meals. Serve it alongside roast pork, grilled lamb cutlets, or other grilled meats, or enjoy it as part of a vegetarian spread with other warm salads, dips, and flatbread. It is best served immediately, while the pumpkin and tomatoes are still warm and the dressing is fresh. If you enjoy Middle Eastern flavours and are looking for a pumpkin salad recipe with plenty of character, this dish is a delicious choice.
Middle-Eastern Chargrilled Pumpkin Salad
Salad
Middle-Eastern
Ingredients
Roasted Tomatoes
- 500 gms Roma tomatoes quartered
- 4 garlic cloves
- 1 tbsp extra virgin olive oil
- 1 tsp sumac
- Salt to taste
Chargrilled Pumpkin
- 1 tbsp coriander powder
- 2 tsp cumin powder
- 2 tsp cinnamon powder
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- 1.2 kg Kent pumpkin cut into 16 wedges
- Salt to taste
Dressing
- 1 cup Greek-style yogurt
- ½ cup coriander leaves chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Roasted garlic from above
- Salt to taste
Salad
- Roasted tomatoes
- Chargrilled pumpkin
- 3 cups baby spinach washed
- 2 tbsp pepitas
Instructions
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Place the quartered tomatoes and garlic cloves on a tray lined with baking paper, or use an ovenproof dish.
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Sprinkle the tomatoes with sumac, drizzle with extra virgin olive oil, and season with salt to taste. Toss gently to coat.
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Bake in a preheated oven at 180°C – 355°F for 20 to 25 minutes, or until the tomatoes begin to colour and soften.
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Meanwhile, combine the ground coriander, cumin, cinnamon, 1 teaspoon of salt, and 2 crushed garlic cloves in a bowl.
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Rub the spice mixture over the pumpkin wedges until they are evenly coated, then arrange them on a tray lined with baking paper.
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Drizzle the pumpkin with 2 tablespoons of extra virgin olive oil. Chargrill in a preheated oven at 180°C – 355°F for 5 to 6 minutes on each side, or until charred and tender. Set aside to cool slightly.
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In a small bowl, mix the Greek-style yogurt, extra virgin olive oil, lemon juice, and chopped coriander. Season with salt to taste.
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Squeeze the roasted garlic cloves into the yogurt dressing and stir well until the dressing is smooth and fragrant.
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Arrange the chargrilled pumpkin, roasted tomatoes, and baby spinach on a serving plate.
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Spoon the garlic yogurt dressing over the salad and scatter the pepitas on top for crunch.
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Serve immediately while the salad is fresh and warm.
