Turkish Roasted Pumpkin Salad with Yogurt and Mint Recipe
A light salad made with roasted pumpkin, yogurt, and fresh mint that combines the vegetable’s sweetness with a tangy dressing. In Turkey, similar dishes appear in autumn when pumpkin is cheap and widely available. The salad is delicate, refreshing, and works great as a side to meats or as a standalone light dinner.
This salad brings together the natural sweetness of roasted pumpkin with a refreshing, garlicky yogurt and mint dressing inspired by Turkish cuisine. It’s simple to prepare, yet feels special enough for guests and fits beautifully into an autumn menu.
Chef's tips
Roast the pumpkin until it is well caramelized on the edges – this deepens the flavor and contrasts nicely with the cool yogurt. Taste the dressing and adjust the balance of lemon and honey to your liking: more lemon for tanginess, more honey for sweetness.
How to serve
Serve in a shallow bowl or on a large platter so the pumpkin pieces are spread in a single layer and the walnuts stay on top. It pairs well with grilled lamb, chicken skewers, or as part of a mezze table with hummus, olives, and flatbread.
Ingredients
- pumpkin - 600 g
- plain yogurt - 200 g
- garlic - 1 clove
- mint fresh, finely chopped - 2 tablespoons
- olive oil - 2 tablespoons
- lemon juice freshly squeezed - 1.5 tablespoons
- honey - 1 teaspoon
- walnuts shelled - 30 g
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Peel the pumpkin (if you use Hokkaido, you can leave the skin on), remove the seeds, and cut into cubes of about 2 cm. Transfer to the tray, drizzle with 1 tablespoon of olive oil, season with salt, and mix with your hands.
- Roast the pumpkin for 25–30 minutes, until soft and lightly browned on the edges. Halfway through baking, stir the pieces so they roast evenly. Set aside to cool slightly.
- Roughly chop the walnuts and toast them in a dry pan for 2–3 minutes, until fragrant. Set aside to cool.
- Finely chop the garlic or press it through a garlic press. Rinse the mint, pat dry, and chop.
- In a bowl, mix the yogurt, lemon juice, honey, garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper. Add the chopped mint and mix again.
- Transfer the roasted, slightly cooled pumpkin to a larger bowl. Gently combine with the yogurt dressing so the pumpkin pieces don’t fall apart completely.
- Transfer the salad to a serving plate, sprinkle with the toasted walnuts and, optionally, some extra mint. Serve slightly warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przed podaniem delikatnie wymieszaj i ewentualnie dodaj łyżkę świeżego jogurtu, jeśli sos zgęstniał.
