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Japanese Roasted Kabocha Pumpkin Salad

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

Pumpkin (or kabocha as the Japanese call it) is a much revered food in Japan. Take a look at Japanese woodblock prints and you'l find the pumpkin illustrated here and there in the works of Hokusai and Hiroshige. More recently, the famous Japanese artist Yayoi Kusama has reinvented the pumpkin as as art object with her sculptures. As for me, I like to think my Japanese Pumpkin Salad looks as pretty as a picture too!


230g deseeded & peeled japanese pumpkin (kabocha)

150g courgette

70g red pepper

70g green pepper

1.5tbsp oil from sun-dried tomato jar

8 slices sun-dried tomato

150g butter beans

50g red onion

6 lettuce leaves

2 tbsp walnuts, roughly crushed

2tbsp hulled pumpkin seeds


cut the pumpkin, red and green peppers into bite sized chunks

slice the courgette into 1 cm pieces

halve the sun-dried tomatoes

thinly slice the red onion and soak in a bowl of water for 10 mins before draining

heat your oven to 190 C / 375 F

oil the pumpkin, peppers & courgette in a bowl, spreading them on a tray and roast for 15 mins

lay the lettuce leaves on a plate and assemble the rest of the vegetables on the top

your roasted pumpkin salad is ready to serve - just sprinkle with the walnut and pumpkin seeds

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