I’d been thinking about a salad I’d made before and wanted to try something a little different this time, using one little orange munchkin pumpkin and baby onions. I wanted to bring together a few ingredients that would work well with the natural sweetness of the pumpkin, with a fruity dressing to tie everything together.
I start by preparing the pumpkin, cutting it into wedges approximately ½ inch thick, and peeling the baby onions. I drizzle them with olive oil, season with salt, freshly ground black pepper and za’atar, then toss everything together before placing it in the oven.
The pumpkin roasts at 180°C fan until tender, with lightly caramelised edges, while the baby onions soften and turn golden. Za’atar adds a fragrant, herby note as everything roasts, and once the pumpkin comes out of the oven, I sprinkle a little sumac over the warm wedges. Its tangy flavour complements the pumpkin’s mellow sweetness beautifully.
While the pumpkin and onions are roasting, we can move on to the peach vinaigrette. A ripe peach makes a lovely base for a simple dressing, bringing a gentle fruitiness that works particularly well with roasted pumpkin. I mash the peach flesh, then blend it with olive oil, white wine vinegar, a little maple syrup, salt and black pepper until smooth.
I add water gradually to loosen the dressing, adjusting the consistency until it’s easy to drizzle over the salad. The olive oil rounds out the flavour, while the vinegar provides a little acidity to balance the peach’s natural sweetness. The result is a gently fruity vinaigrette that complements the other ingredients without overpowering them.
Once the pumpkin and baby onions are cooked, I set them aside to cool slightly before assembling the salad. I arrange the rocket leaves on a plate, add the roasted pumpkin wedges and baby onions, then finish with crumbled feta, walnuts and pomegranate arils. A drizzle of peach vinaigrette brings everything together.
What I love about this combination is the balance of flavours and textures. The pumpkin and baby onions bring a mellow sweetness, while the rocket adds a fresh, peppery bite. The feta provides a creamy, salty tang, the walnuts bring an earthy crunch, and the pomegranate arils add little bursts of fruity tartness. Alongside the fragrant za’atar and tangy sumac, the peach vinaigrette gives the salad a gentle sweetness and acidity that ties everything together.
Roasted Munchkin Pumpkin & Baby Onion Salad with Peach Vinaigrette
Serves: 1 generous main-course salad or 2 as a side salad
Prep time: 15 minutes
Cook time: 25–35 minutes
Ingredients
For the roasted pumpkin and baby onions
1 small munchkin pumpkin
6–8 baby onions
Olive oil, for roasting
Za’atar, to taste
Salt and freshly ground black pepper, to taste
Sumac, for sprinkling over the warm roasted pumpkin
For the salad
40g rocket leaves
40–50g feta, crumbled
25g pomegranate arils
10–15g walnuts, roughly chopped
1–2 tbsp peach vinaigrette, or to taste
For the peach vinaigrette
2 tbsp ripe peach flesh, mashed
2 tbsp olive oil
1 tsp white wine vinegar
½ tsp maple syrup
2–3 tbsp water, added gradually
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the pumpkin and baby onions
Preheat the oven to 180°C fan.
Wash the munchkin pumpkin, cut it in half and scoop out the seeds. Cut into wedges approximately ½ inch thick, keeping the skin on. Peel the baby onions, trimming the ends if needed.
Place the pumpkin wedges and baby onions on a roasting tray. Drizzle with olive oil and season with salt, black pepper and za’atar. Toss to coat evenly.
2. Roast until tender
Roast for approximately 25–35 minutes, turning the pumpkin wedges and onions partway through cooking. The pumpkin should be tender with lightly caramelised edges, and the onions should be soft and golden.
Sprinkle a little sumac over the warm pumpkin and set aside to cool slightly.
3. Make the peach vinaigrette
Add the mashed peach flesh, olive oil, white wine vinegar, maple syrup, salt and black pepper to a small blender or blending cup.
Blend until smooth. Add the water gradually, blending between additions, until the dressing reaches a consistency that can be drizzled over the salad. Taste and adjust the seasoning if needed.
4. Assemble the salad
Arrange the rocket leaves on a serving plate or in a shallow bowl.
Add the roasted pumpkin wedges and baby onions, followed by the crumbled feta, walnuts and pomegranate arils.
Drizzle with 1–2 tablespoons of peach vinaigrette, adjusting the amount to taste. Serve straight away while the roasted ingredients are still slightly warm.
Serving suggestions
This salad makes a lovely light lunch or a colourful side dish. If you’d like something more substantial, you could serve it with couscous for a softer texture or quinoa for a slightly nutty flavour. Both are optional additions rather than part of the original salad.
For a little extra warmth, you could also add a light sprinkle of paprika over the roasted pumpkin. The za’atar and sumac already bring plenty of flavour, so a little is all you need if you choose to use it.
Storage and Practical notes
For the freshest salad, assemble everything just before serving. Keep the rocket leaves, feta, walnuts and pomegranate separate from the roasted ingredients until you’re ready to eat.
Allow the roasted pumpkin and baby onions to cool before transferring them to a covered container and refrigerating. Store the peach vinaigrette separately in a sealed container in the fridge. Stir or blend it before using, adding a little water if needed to loosen the consistency.
The assembled salad is best enjoyed straight away, as the rocket leaves can wilt once they come into contact with the dressing.
For me, this salad captures some of the loveliest things about autumn. The warmth of the roasted pumpkin, the fresh green rocket, the creamy white feta and those jewel-like ruby pomegranate seeds bring such beautiful colour to the plate. Each bite has its own little contrast, from the pumpkin’s mellow sweetness to the pomegranate’s bright, tart bursts of fruitiness, all brought together by the gently fruity peach vinaigrette. It’s a lovely way to bring seasonal ingredients together in a salad that feels both comforting and fresh.
My food. My canvas. My chronicles.
Mina
Autumn salad · Roasted pumpkin salad · Vegetarian lunch · Peach vinaigrette · Feta salad · Pomegranate salad · Seasonal cooking
