Description
A colourful, satisfying salad featuring tender roasted pumpkin, caramelized carrots, lightly crisp chickpeas, creamy feta, toasted walnuts, and a fresh green goddess dressing made with Greek yogurt, lemon, garlic, and fragrant herbs.
Ingredients
For the Roasted Vegetables
3 cups (450 g) pumpkin, peeled, seeded, and cut into bite-sized cubes
3 large carrots (300 g), peeled and sliced
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Green Goddess Dressing
1/3 cup (80 g) Greek yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 small garlic clove, minced
1 tsp honey
1–2 tbsp water, as needed
1/4 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (120 g) mixed greens or baby spinach
3/4 cup (110 g) crumbled feta cheese
1/3 cup (40 g) walnuts, toasted and roughly chopped
2 tbsp pumpkin seeds, optional
2 tbsp fresh parsley, chopped
1 tbsp fresh dill
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the pumpkin cubes, sliced carrots, and drained chickpeas in a large bowl. Add olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper.
3. Toss thoroughly until the pumpkin, carrots, and chickpeas are evenly coated.
4. Spread the seasoned vegetables and chickpeas across the prepared baking sheet in a single layer, leaving some space between the pieces.
5. Roast for 30–40 minutes, stirring halfway through, until the pumpkin is tender, the carrots are caramelized, and the chickpeas are lightly crisp.
6. While the vegetables roast, make the green goddess dressing. Add Greek yogurt, olive oil, lemon juice, parsley, basil, dill, chives, garlic, honey, salt, and black pepper to a blender or food processor.
7. Blend until smooth and creamy. Add 1–2 tablespoons of water gradually until the dressing reaches a smooth, drizzleable consistency.
8. Place the chopped walnuts in a dry skillet over medium-low heat and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and cool slightly.
9. Arrange the mixed greens or baby spinach on a large serving platter or in a wide salad bowl.
10. Spoon the warm roasted pumpkin, carrots, and chickpeas over the greens and distribute evenly.
11. Scatter the crumbled feta over the roasted vegetables.
12. Sprinkle the toasted walnuts, optional pumpkin seeds, fresh parsley, and dill over the salad.
13. Spoon the green goddess dressing generously over the salad just before serving.
14. Gently toss so the dressing coats the greens and roasted vegetables without breaking up the feta too much.
15. Serve immediately while the vegetables are warm, or allow them to cool slightly before serving.
Notes
Pat the chickpeas thoroughly dry before roasting so they can become lightly crisp.
Do not overcrowd the baking sheet; leave space between the vegetables and chickpeas for better caramelization.
Cut the pumpkin into similar-sized cubes so the pieces cook evenly.
Butternut squash can be substituted for pumpkin.
Toast the walnuts for a few minutes to bring out their flavour and make them extra crunchy.
Use fresh parsley, basil, dill, and chives for the best green goddess dressing.
Goat cheese or crumbled queso fresco can be used instead of feta.
Sour cream or plain creamy yogurt can replace the Greek yogurt in the dressing.
Prepare the roasted vegetables, chickpeas, walnuts, and dressing ahead and store them separately.
Add the dressing shortly before serving to keep the greens fresh.
Store leftover components separately in airtight containers and assemble individual portions when ready to eat.
Serve with warm pita, hummus, quinoa, couscous, grilled chicken, roasted salmon, or additional chickpeas for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean