• Micah

Moroccan Spiced Squash Salad

Autumn means two things: sweaters and pumpkin everything. Or at least it did before I moved to Southern California... Regardless of sunny skies and palm trees, I'll always associate autumn with growing up in Canada, where leaves seemed to change overnight, and anything warm and pumpkin-packed was on the menu, like this recipe for Moroccan Spiced Squash Salad, full of warming spices, spicy arugula, and creamy squash.

I used a Kabocha Squash in this recipe, but it works great with acorn, butternut, or sugar pumpkin. And don't dother peeling the squash - when roasted the skin is perfectly edible and tender. Saving you a ton of time and providing you with a healthy dose of fiber!

Check out more salad recipes here

#healthysalad #pumpkinrecipe #PUMPKIN #veganrecipes #healthy #saladrecipe


Moroccan Spiced Squash Salad

Author: Micah Siva

Cuisine: Salad

Total time: 60 min

Serves: 4-6


  • 1 medium pumpkin, seeded and sliced

  • 1, 15oz/425g tin chickpeas, drained and rinsed

  • 3 tbsp olive oil, divided

  • 1 tsp paprika

  • ½ tsp cinnamon

  • ½ tsp coriander, ground

  • ¼ tsp cumin

  • ¼ tsp turmeric

  • ½ small red onion, thinly sliced

  • 4 cups arugula

  • 2 tbsp almonds, chopped

  • ¼ cup fresh mint

  • 1 tbsp apple cider vinegar

  • 1 tsp maple syrup

  • Sea salt and pepper, to taste


  1. Preheat the oven to 375F. Line a baking tray with foil.

  2. Transfer pumpkin and chickpeas to the baking tray in an even layer.

  3. Drizzle with 2 tbsp olive oil, paprika, cinnamon, coriander, cumin and turmeric.

  4. Roast for 35-40 minutes or until tender.

  5. Toss roasted pumpkin and chickpeas with red onion, arugula, and mint.

  6. In a small bowl, combine remaining oil, apple cider vinegar, and maple. Drizzle over salad.

  7. Top with chopped almonds.

  8. Enjoy!

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