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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


  • 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


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


  • 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.