Indian-Spiced Vegan Warm Pumpkin Salad
It’s a gloomy October day- dull, gray sky as far as the eye can see. It’s not raining, just gray. It’s not cold, it’s not warm. Just gray and dull. That kind of weather can get uninspiring after a while, so in an effort to push away the gray clouds in my brain, I reached for the most colorful thing in my kitchen- a beautiful orange pumpkin. I decided to brighten my fall with an Indian-spiced warm pumpkin salad. So into the pantry for some spices, and after a quick roast we were there- sweet, nutty cashews, crispy, delicate, toasted coconut, shallots, garlic, chili, ginger, roasted pumpkin, all woven together with spices. Perfect for any Fall day, but especially so on the cloudy ones.
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Welcome to Pumpkin Season!
If you were to ask me to name the two foods that most make me think of Fall, it would definitely be apples and pumpkins. I go apple picking every year, and come home with a half-bushel of apples (that’s roughly 20-25 lbs) that I consume with just one other person. Strangely, most of the pumpkin I eat comes in a can. Maybe because of that, I’ve never been as much of a pumpkin fan. But this year my boyfriend came back from the farmers market with a couple of beautiful little pumpkins, so I cooked them up. And honestly? Still not the best squash out there, but I did like it a lot! The canned stuff does make sense for pies and such, but the flavor of the actual pumpkin was much better- plus, it’s not pureed, so there are many more cooking options!
Looking for Pumpkin Recipes? Try One of These!
- Simple Homemade Vegan Pumpkin Ravioli
- Vegan Pumpkin Pie Spice Granola
- Pineapple, Pumpkin and Pecan Upside-Down Cake
- Savory Pumpkin Muffins
Choosing the Right Cooking Pumpkin
Not every pumpkin is the right pumpkin- there are different types, some with more flavor than others. Many of the decorative pumpkins are flavorless and watery, and while you can eat them, it’s really not worth the calories. Leave those gourds on the porch, and find more flavorful varieties for your salad. Sugar pumpkins (or pie pumpkins) are the most common types for eating. My best advice is to buy from a farmer- and just ask them, “Is this pumpkin good to eat?”. Once you find the right type of pumpkin, pick a healthy pumpkin with a well-attached, dry stem (a detached stem leaves that part of the pumpkin susceptible to rot). Make sure there are no obvious bruises or deterioration on the gourd, then take it home and leave it in a cool, dry place until you’re ready to cook.
How to Make Indian-Spiced Warm Pumpkin Salad
This warm pumpkin salad all starts with cutting your pumpkin. I cut mine into half-moon shapes, along the ridges of the pumpkin, so that it would be easy to peel the skin off once cooked (you could remove the skin in advance, but this way is easier). The pumpkin is roasted, skin removed, and roughly chopped, then mixed with shallot, garlic, ginger and jalapeño. Next we make what is essentially a tarka– a method of seasoning in Indian food that fries spices in hot oil. We throw in some coconut and cashews for good measure, and pour it over the pumpkin. Mix and mash- the goal is to have some pieces mashed, while some larger pieces of pumpkin remain whole- and serve it warm. But if it gets cold, no worries, it will still taste delicious!
Indian-Spiced Vegan Warm Pumpkin Salad
Ingredients
- 1 small pumpkin (about 1.5lb)
- 1 tsp. vegetable oil (+ more for roasting)
- ½ tsp. salt (+ more for roasting)
- 1 shallot
- 1 jalapeño (or other chili pepper)
- 1 clove of garlic
- 1-inch piece of fresh ginger
- 1 tsp. brown mustard seeds
- 1 tsp. sesame seeds
- 1 tsp. cumin seeds
- ¼ cup raw cashew pieces
- 1 tbsp. unsweetened coconut flakes
- 2 tsp. apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet with a little oil, and set aside.
- Cut the pumpkin in half and remove the seeds. Chop it into smaller slices, cutting on the lines on the pumpkin to make removing the skin later easier. Place on the greased baking sheet, sprinkle with salt, and bake until it is easily pierced with a fork (25-60 minutes).
- While the pumpkin is cooking, finely mince the garlic and ginger. Seed and chop the jalapeño and dice the shallot. Place the vegetables in a large mixing bowl. When the pumpkin is cooked, let it cool enough to be handled. Then remove the skins from the flesh (I used a grapefruit spoon for this, and it worked very well), chop the pumpkin into bite-sized pieces, and add to the bowl.
- Heat 1 tsp. of vegetable oil in a small skillet, and add the salt, sesame, mustard, and cumin seeds. Cook until the seeds start popping, then add the coconut and cashews. Stirring often cook a few more minutes until the coconut starts to brown.
- Scrape all the seeds and oil over the pumpkin in the bowl, add the apple cider vinegar, and stir, mashing the pumpkin slightly, so some is smashed and there are some pieces. Add more salt, to taste, and serve warm.
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