If you’re looking for Caramelized roasted pumpkin and fig perfection then you’ve come to the right place. This easy pumpkin salad is filled with fall and winter flavors. Made with fluffy rice, melt-in-your-mouth oven roasted pumpkin, sweet Caramelized Figs, and topped off with lots of herbs and crunchy pumpkin seeds. It’s so incredibly tasty.
Jump to RecipeThis easy roasted pumpkin and Caramelized Fig Salad is everything Fall and Winter salads are all about. Made with simple, hardworking, and comforting ingredients that pack an incredible amount of flavor into one dish. It’s a great autumn salad for every occasion.
Every time I serve this easy pumpkin salad everyone always wants the recipe. It’s a crowd-pleaser recipe that packs so much flavor into a salad made from only a few simple ingredients.
What’s great about this easy oven roasted pumpkin and Caramelized fig salad recipe
- Just about everything
- Made with fluffy rice infused with spices
- Crispy on the outside, soft on the inside Caramelized pumpkin and figs
- Can be served hot or cold
- Great vegan Thanksgiving recipe
- Amazing pumpkin salad for Christmas dinner
- Vegan
- Gluten-free
- Soy-free
- A crowd-pleaser recipe
The best vegan pumpkin salad for Thanksgiving and Christmas
Something magical happens when you roast pumpkin and figs in the oven. It’s as if the flavor gods decide to bestow a little magic dust on the ingredients because somehow the simple pumpkin and figs turn into Caramelized deliciousness. Golden, crispy, and just slightly charred in places on the outside and soft incredibly soft and sweet melt-on-your-tongue on the inside. And add the spices and fluffy rice to the mix and you have a salad worthy of Thanksgiving and Christmas and everything in between.
Do I have to use mint leaves?
No, you can use any other fresh herb you prefer. I like mint because it adds extra freshness to the salad, but you can just as easily serve with fresh basil or thyme.
Can I use couscous instead of rice?
Yes, absolutely. You can easily replace the rice in this salad with couscous or any other type of grain you prefer. Other great substitutes for the rice are:
- Barley
- Quinoa
- Wild rice
- Orzo rice
- Bulgur
How are this easy Caramelized pumpkin and fig salad recipe made? It’s very simple. Just:
Instructions
- Preheat the oven to 400F and line a baking tray with baking paper.
- Cut the pumpkin into 1-inch chunks and place them on the lined baking tray along with the figs. Add the book Choi and drizzle olive oil on top. Season with salt, oregano, thyme, smoked paprika, and soy sauce or tamari sauce, and toss to combine everything.
- Cook in the oven for 20 minutes or until the pumpkin has turned golden on the outside. While the pumpkin cooks, add the rice to a pot and cover it with vegetable stock and top with water until it the water level is 1-inch over the rice level. Bring water to a boil and turn it down to a simmer. Let the rice cook while stirring occasionally until the water has evaporated. Set the pot to the side and leave it covered until the punch is done.
- Mix the rice and pumpkin/figs in a salad bowl and top with freshly chopped mint leaves and pumpkin seeds.Serve and enjoy.
Roasted Pumpkin and Caramelized Fig Salad
Ingredients
- 2 tbsp Olive Oil
- 1 Pumpkin Hokkaido or Butternut Squash, cut into 1-inch chunks
- 2 Baby Bok Choi Cut into quarters
- 6 Figs Cut into quarters
- 2 tbsp Oregano
- 1 tsp Thyme
- 1 tbsp Smoked Paprika
- 1 tsp Sea salt or Kosher Salt
- 2 tbsp Soy Sauce or Tamari
- 3 tbsp Pumpkin Seeds Roasted
- 1 handful Fresh Mint Leaves Chopped
Rice
- 1 cup Rice Basmati or your preferred rice
- 1 cup Vegetable Broth
- 1 cup Water
- 1 tsp Oregano
- 1 tsp Smoked Paprika
Instructions
- Preheat the oven to 400F and line a baking tray with baking paper.
- Cut the pumpkin into 1-inch chunks and place them on the lined baking tray along with the figs. Add the book Choi and drizzle olive oil on top. Season with salt, oregano, thyme, smoked paprika, and soy sauce or tamari sauce, and toss to combine everything.
- Cook in the oven for 20 minutes or until the pumpkin has turned golden on the outside. While the pumpkin cooks, add the rice to a pot and cover it with vegetable stock and top with water until it the water level is 1-inch over the rice level. Bring water to a boil and turn it down to a simmer. Let the rice cook while stirring occasionally until the water has evaporated. Set the pot to the side and leave it covered until the punch is done.
- Mix the rice and pumpkin/figs in a salad bowl and top with freshly chopped mint leaves and pumpkin seeds.Serve and enjoy.
Are you looking for more tasty vegan salads that are loaded with flavour? Try two of my fan favourites like:
