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Roasted Pumpkin Mediterranean Salad

This salad is the one you will want to eat throughout winter, it’s served with freshly roasted still warm pumpkin and paired with a delicious, silky smooth Vinaigrette dressing thanks to the use of @vitamix_aunz Aer Disc Container! It’s incredibly easy to use and acts like both a muddler and a cocktail shaker.


  • 2 cups of chopped pumpkin

  • 1 tsp extra virgin olive oil

  • Pinch of salt and pepper

  • 2 cups baby spinach

  • ¾ cup kalamata olives

  • ½ cup sundried tomatoes

  • ½ cup crumbled vegan mozzarella cheese

  • ¼ cup roasted pumpkin seeds

Vinaigrette dressing:

  • ¾ cup extra virgin olive oil

  • ¼ cup balsamic vinegar

  • ¼ cup red wine vinegar

  • 1 Tbsp maple syrup

  • ¼ tsp mustard powder

  • ½ tsp oregano

  • ½ tsp salt

  • ½ tsp pepper


  1. Preheat the oven to 190’C. Peel and chop the pumpkin into 1-2 cm pieces. Prepare the remaining ingredients.

  2. Place chopped pumpkin on a baking tray. Drizzle olive oil and sprinkle salt and pepper.

  3. Roast for 20-25 minutes, toss halfway through the roasting process.

  4. In the meantime, prepare the vinaigrette dressing. In @vitamix_aunz Aer Disc Container, place extra virgin olive oil, balsamic vinegar, red wine vinegar, maple syrup, oregano, mustard powder, salt, and pepper. Blitz until emulsified and smooth.

  5. Remove the pumpkin from the oven.

  6. Assemble the salad, in a large bowl place baby spinach, roasted pumpkin, olives, sundried tomatoes, and pumpkin seeds. Pour 1/4 to 1/3 of the dressing over the salad and toss until well incorporated. Store the remaining dressing in the fridge.

  7. Enjoy! 😊


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