Delicious Roasted Pumpkin Salad with Sunflower Seeds Recipe

GAPS | Paleo | GF | DF

The addition of roasted pumpkin and sunflower seeds turns this simple green salad into a delicious and filling meal or colorful side dish – a truly nourishing recipe. I’ve added a touch of extra color with edible flowers from the pineapple sage plant, I encourage you to find out if any of the flowers in your own garden are edible as using them in salads is a really fun way to beautify your food.

I’ve slathered on the sunflower seeds here which are a nutrient-rich superfood containing high amounts of vitamin E, zinc, folate, pantothenic acid, copper, manganese, and selenium + niacin, vitamin B6, iron & magnesium.

These wonderful seeds have many health benefits including the ability to lower blood pressure and protect our bodies from pathogens! To find out more about sunflower seeds you can read about them on my Superfoods Bible.



1/4 pumpkin

Olive oil

1/2 a lemon

2 small garlic

1/4 cup sunflower seeds

Edible flowers (optional)

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To make, chop up the pumpkin into small cubes and roast with a little olive oil on medium temperature for 45 minutes, turning once or twice throughout.

Then, make a basic salad dressing by finely chopping or mincing garlic cloves and mixing in a small jar or glass with 2 tablespoons olive oil, juice of 1/2 lemon, 1 teaspoon coconut sugar, or 1/2 teaspoon raw honey (GAPS diet), and set aside.

In a large bowl mix together chopped Lettuce leaves with a little dressing then arrange on plate/plates. Place pumpkin on top and drizzle a little more dressing on top then sprinkle with Sunflower seeds & top with edible flowers if you have them. 


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