Noni Lucy's Pumpkin Salad

Sandra McGrath


I posted this recipe before but without a photo of the finished dish. I finally got around to making this fabulous salad and taking a photo before we ate it! This dish holds such memories for me of the late summer, early fall when my noni Lucy would make it for us. She used everything and wasted nothing and although pumpkin pie is good, this is a lighter dish that can be used as a side to a late summer picnic.

★★★★★ 1 vote
20 Min
35 Min


3 c
pumpkin or butternut squash, peeled,seeded and cut into 1" cubes
1/4 c
olive oil, extra virgin
1 dash(es)
salt and pepper


1/4 c
olive oil, extra virgin
3 Tbsp
3 Tbsp
apple cider vinegar ( or lemon juice )
1/2 c
fresh mint, finely chopped


1Toss pumpkin in 1/4 cup olive oil with salt and pepper and place on a baking sheet. Roast for 30 minutes or until tender but not mushy at 350-375 degree oven.Wait until cool and go on to the next step.
2In a small bowl, mix salad dressing ingredients. Pour over and toss gently with pumpkin in another bowl and serve or chill and serve if preferred.
3Note: My Noni made it this way but you could add field greens, dried cranberies, pistachios, pumpkin seeds or other nut.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian