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Chargrilled pumpkin, red onion and spinach salad

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For a cracking side dish that's meat free, try our Chargrilled pumpkin, red onion and spinach salad recipe. It’s the perfect mix of fresh and warming flavours and on the table in 30 minutes.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, (+ cooling time)


  • 2 tbs pepitas (pumpkin seeds)
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • ¼ cup (60ml) olive oil
  • 1½ tbs lime juice
  • 2 tbs finely chopped coriander
  • ½ (about 500g) butternut pumpkin, seeded, cut into 5mm-thick slices
  • 2 tsp olive oil, extra
  • 1 red onion, cut into thick wedges
  • 120g pkt Coles Australian Baby Spinach

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a barbecue grill or chargrill on medium-high. Cook pepitas in a small frying pan on barbecue or over medium-high heat, tossing, for 2 mins or until lightly toasted. Add the cumin and paprika. Cook for 30 secs or until aromatic. Transfer to a food processor. Add oil, lime juice and coriander and process until almost smooth. Season.
  2. Step 2

    Brush the pumpkin with extra oil. Season. Cook on grill for 1-2 mins each side or until tender. Transfer to a plate. Cook the onion on grill for 2 mins each side or until lightly charred. Set aside to cool slightly.
  3. Step 3

    Arrange the spinach, pumpkin and onion on a serving platter. Drizzle with the dressing.