Amazing Roasted Carrots and Pumpkin Harvest Salad

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This Roasted Carrots and Pumpkin Harvest Salad is so incredibly delicious. It can be served hot or cold and is loaded with fall flavours. Think oven roasted pumpkin, maple roasted carrots, roasted chickpeas topped with fresh parsley, sesame seeds all held together with a simple and flavourful dressing. It’s so good and so easy to make.

This amazing maple roasted Carrot and Pumpkin harvest salad is the stuff my dreams are made of. It’s tasty, crunchy, sweet and savory all at the same time and it’s so easy to make because the oven does most of the work. Just prep the carrots and pumpkin, season everything and let the oven create what might be the best harvest salad you will ever eat. 

What’s great about this easy Carrot and Pumpkin Harvest Salad (vegan):

  • It’s easy to make
  • Requires only 3 main ingredients and a few spices
  • The oven does most of the work for you – just scoop the roasted veggies into a salad bowl when done and serve
  • Vegan and gluten free
  • Healthy 
  • Tasty and full of fall flavours
  • Great the next day too
  • Can be served on it’s own or as a side dish

Sesame seed alternative

If you can’t eat sesame seeds, you can simply leave them out of the recipe…or you can replace them with pine nuts, almonds or any type of nut you’re not allergic to. The sesame seeds ads a little extra crunch to the recipe that I adore, but they aren’t essential for the taste of the dish. 

How is this tasty Carrots and Pumpkin Harvest Salad made? It’s so incredibly easy. Just:

Instructions

  • Preheat the oven to 350F and line to baking sheets with baking paper. 
  • Cut the carrots into 1-inch slices and place them on one baking sheet. Add the drained chickpeas. Drizzle 2 tablespoon olive oil on top along with maple syrup, sea salt, dried thyme and paprika. Mix everything together to combine and cook in the oven for 30 minutes, flipping over halfway through. 
  • Carefully cut the pumpkin into halves and remove the pumpkin seeds. Peel the pumpkin if needed and cut the pumpkin into 1-inch dices. Place the diced pumpkin on the lined baking sheet and drizzle with 2 tablespoon olive oil, sesame seeds, seas salt and smoked paprika. Stir together to combine and spread out evenly. Cook the pumpkin in the oven for 20-25 minutes or until they are golden and staring to turn crispy at the edges. Flip over halfway through. 
  • Once the carrots and pumpkin are done, remove from the oven and add to a salad bowl. Quickly whisk together the dressing and drizzle over the salad. Top with freshly chopped parsley and serve. 

Easy Roasted Carrot and Pumpkin Harvest Salad

This Carrot Pumpkin Harvest Salad is so incredibly delicious. It can be served hot or cold and is loaded with fall flavours. Think oven roasted pumpkin, maple roasted carrots, roasted chickpeas topped with fresh parsley, sesame seeds all held together with a simple and flavourful dressing. It’s so good and so easy to make.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 6 large Carrots Rinsed and peeled
  • 1 small Pumpkin
  • 1 15oz can Chickpeas Rinsed and drained
  • 4 tbsp Olive Oil Divided
  • 2 tbsp Maple Syrup
  • 1 tbsp Smoked Paprika
  • 1 tbsp Paprika
  • 1 tbsp Dried Thyme
  • 2 tbsp Sesame Seeds
  • Salt to taste
  • 1 bunch Fresh Parsley Chopped

Dressing

  • 1 tbsp Maple Syrup
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Olive Oil
  • Pinch of salt
  • Pinch of Pepper

Instructions

  • Preheat the oven to 350F and line to baking sheets with baking paper. 
  • Cut the carrots into 1-inch slices and place them on one baking sheet. Add the drained chickpeas. Drizzle 2 tablespoon olive oil on top along with maple syrup, sea salt, dried thyme and paprika. Mix everything together to combine and cook in the oven for 30 minutes, flipping over halfway through. 
  • Carefully cut the pumpkin into halves and remove the pumpkin seeds. Peel the pumpkin if needed and cut the pumpkin into 1-inch dices. 
    Place the diced pumpkin on the lined baking sheet and drizzle with 2 tablespoon olive oil, sesame seeds, seas salt and smoked paprika. Stir together to combine and spread out evenly. Cook the pumpkin in the oven for 20-25 minutes or until they are golden and staring to turn crispy at the edges. Flip over halfway through. 
  • Once the carrots and pumpkin are done, remove from the oven and add to a salad bowl. 
    Quickly whisk together the dressing and drizzle over the salad. Top with freshly chopped parsley and serve. 

Looking for more delicious vegan salads? Try my easy and delicious harvest salad with pears or my easy and tasty couscous recipe

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