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🥘 Spanish · Salad · Medium difficulty · Vegetarian

Pumpkin Escalivada Salad

A zesty Spanish salad built around pumpkin, seasoned with eggplants and red peppers.

Prep time
12 min
Cook time
28 min
Total time
40 min
Servings
4
Calories
239 kcal
Protein
8 g
Carbs
12 g
Fat
18 g
Course
Salad

About this Spanish salad

Pumpkin Escalivada Salad is a Spanish salad built around pumpkin. It takes about 40 min from start to finish, 12 minutes of prep and 28 minutes of cooking, and serves 4.

Cooking method: salad. Difficulty is rated medium. Vegetarian, and marked gluten-free in our data.

Good for: budget friendly, light & low calorie, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 600 g pumpkin, cubed
  • 2 eggplants
  • 2 red peppers
  • 1 onion
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 garlic clove
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Prepare the pumpkin: cook, roast or slice it as needed, then let it cool slightly.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  2. Step 2. Combine the eggplants, red peppers and onion in a large bowl.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Whisk a dressing from olive oil, citrus or vinegar, salt and pepper.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  4. Step 4. Add the pumpkin and dress lightly.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Toss gently and top with the olive oil, sherry vinegar and arlic clove.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Serve immediately while everything is crisp.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Dress just before serving to keep leaves crisp.

Equipment you will need

  • Large bowl
  • Whisk
  • Salad tongs

Nutrition per serving

Estimated per serving: 239 kcal, 8 g protein, 12 g carbohydrate and 18 g fat. Roughly 13% of the energy comes from protein, 20% from carbohydrate and 67% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Pumpkin Escalivada Salad

Substitutions and variations

  • Dress just before serving so the leaves stay crisp.
  • Swap the base for quinoa, bulgur or roasted potatoes to change the character of the dish.
  • Add chickpeas, eggs or grilled fish to turn it into a full meal.

Frequently asked questions about Pumpkin Escalivada Salad

How long does Pumpkin Escalivada Salad take to make?

It takes about 40 min in total: 12 minutes of prep and 28 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 239 kcal, with 8 g protein, 12 g carbohydrate and 18 g fat. These are estimates for the recipe's 4 servings.

Is Pumpkin Escalivada Salad gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

Yes, it is vegetarian: no meat, poultry or fish.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Pumpkin Escalivada Salad ahead or freeze it?

Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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