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–+ servings
aerial shot of pumpkin salad on a white ceramic platter
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5 from 2 votes

Air Fryer Pumpkin Salad Recipe

Roasted Pumpkin Salad is one of my favourite fall salad recipes. Learn how to make sweet and savoury pumpkin salad in a few simple steps.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 2
Calories: 724kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Roasted Pumpkin

  • 250 gram diced yellow pumpkin
  • 1 Cup onion, cut into quarters
  • 1 teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • 4 tablespoon olive oil

Ingredients For Salad Dressing

  • ⅛ Cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon ginger juice
  • 1 teaspoon dried Italian herb mix
  • ½ teaspoon dry ginger powder/saunth
  • Salt & pepper to taste

Other Salad Ingredients

  • 2 Cup mixed salad greens
  • ½ Cup cooked quinoa
  • ¼ Cup pomegranate pearls
  • 2 tablespoon coarsely chopped walnuts
  • 2 tablespoon sliced almonds
  • 2 tablespoon feta cheese crumbled

Instructions

Air Fry Pumpkin

  • Remove the skin of the pumpkin. Discard the seeds and the veins. Cut it into bite-size pieces. Add onion, olive oil, garlic powder, and salt. Mix nicely.
  • Preheat the air fryer to 180-degree Celcius. Roast the pumpkin and onion for 15 minutes. Shake the basket once during the process.

Make Salad Dressing

  • Add all the ingredients for salad dressing in a jar. Seal it with the lid. Shake until combined. The vinaigrette is ready!

Cook Quinoa

  • Rinse quinoa with water. Boil water in a saucepan. Season it with salt and garlic cloves.
  • Once the water starts boiling, add quinoa. Stir. Cover the saucepan with the lid. Cook quinoa until it becomes soft. Drain all the liquid. Transfer quinoa to a colander and allow it to cool down.

Assemble Salad

  • Arrange salad greens like lettuce, kale, and rocket leaves on a platter.
  • Add a layer of quinoa. Top it with roasted pumpkin, onion, toasted nuts, pomegranate and feta cheese.
  • Drizzle salad dressing and sprinkle chopped parsley.
  • Gently mix the pumpkin salad before eating to combine all the ingredients.
  • Serve Roasted Pumpkin Salad immediately.

Notes

  • You can use romaine lettuce, iceberg lettuce, kale, or rocket leaves for this salad recipe. 
  • Roast pumpkin turns mushy when cooked too long.  Keep an eye on it while roasting – you want it golden and fork-tender but still holding its shape. 
  • You can roast the pumpkin on a stovetop or oven, also.
  • After assembling, it is best to serve the salad immediately else the greens lose their crunch. 
  • For a vegan pumpkin salad, you can skip adding honey and cheese. Substitute them with maple syrup and nutritional yeast or vegan cheese.

Nutrition

Calories: 724kcal | Carbohydrates: 47g | Protein: 12g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 35g | Cholesterol: 15mg | Sodium: 797mg | Potassium: 925mg | Fiber: 7g | Sugar: 20g | Vitamin A: 11191IU | Vitamin C: 35mg | Calcium: 200mg | Iron: 4mg