Celebrate the best of autumn produce with this tasty shallot, pumpkin and fig salad. It’s easy to make – simply roast the shallots and pumpkin in the oven for half an hour and then mix with a couple of packs of cooked mixed grains, the figs and the delicious tahini dressing.

Roasted pumpkin and shallot salad
(© UK Shallots)
Roasted pumpkin and shallot salad
Print Recipe
Nutrition Facts
Roasted pumpkin and shallot salad
Amount Per Serving
Calories 479 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Sodium 28mg1%
Potassium 1364mg39%
Carbohydrates 76g25%
Fiber 12g50%
Sugar 20g22%
Protein 13g26%
Vitamin A 20670IU413%
Vitamin C 64mg78%
Calcium 205mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted pumpkin and shallot salad

The best of autumn on a plate
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salad
Cuisine: British
Servings: 4
Calories: 479kcal


  • Large baking tray
  • Small bowl


  • 1 small pumpkin or butternut squash
  • 6 echalion shallots peeled and halved
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 500 g cooked mixed grains
  • 100 g rocket
  • 4 figs halved
  • 50 g pomegranate seeds
  • 50 g pistachios toasted


  • Preheat the oven to 180°C. Peel the pumpkin, then halve and remove the seeds. Cut into 2cm thick slices. Add to a large baking tray with the shallot halves, olive oil, cumin, coriander, and seasoning. Toss well and cook in the oven for 25 – 35 minutes until deeply golden.
  • Meanwhile make the dressing - mix together the tahini, lemon juice and seasoning in a small bowl. Add water until it’s a pourable consistency. Taste and check the seasoning, adding more lemon or salt if needed.
  • Once the pumpkin and shallots are cooked, the salad can be assembled. Add the mixed grains and rocket to a large platter or bowl. Top with the pumpkin, shallots and figs. Drizzle with the tahini dressing and sprinkle with the pomegranate seeds and pistachios.


Calories: 479kcal | Carbohydrates: 76g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 28mg | Potassium: 1364mg | Fiber: 12g | Sugar: 20g | Vitamin A: 20670IU | Vitamin C: 64mg | Calcium: 205mg | Iron: 5mg

Recipe courtesy of UK Shallots 


Best-selling food processors

Looking for a new food processor? Check out our list of best-selling food processors on Amazon.

No products found.

You may be interested in…

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.