Roasted Pumpkin and Caramelised Onion Salad with Wilted Watercress

Three ingredients transformed: sweet chunks of roasted pumpkin, deeply caramelised onions, and peppery watercress that wilts gently from the warmth — a stunning side dish with no more than salt, oil, and fire.

55 min total Base: 4 servings 160 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: pumpkin or butternut squash, peeled and cubed, onion, thinly sliced into half-moons, watercress, washed and trimmed — quantities stay the same regardless of serving count.

pumpkin or butternut squash, peeled and cubed

700 g(fixed)

onion, thinly sliced into half-moons

3 medium(fixed)

watercress, washed and trimmed

100 g(fixed)

cooking oil

45 ml

salt

5 g

black pepper

3 g

sugar

5 g

Instructions

Preheat oven to 200°C (fan 180°C). Toss pumpkin cubes with 30 ml oil, salt, and pepper on a large baking tray, spreading in a single layer.

Roast for 30–35 minutes, turning once halfway through, until golden and caramelised at the edges and completely tender.

Meanwhile, heat remaining 15 ml oil in a wide heavy pan over medium-low heat. Add sliced onions with a pinch of salt.

Cook onions slowly for 25–30 minutes, stirring every few minutes, until deeply golden and sweet. Add the sugar in the last 5 minutes and stir to glaze.

Remove pumpkin from oven and allow to cool for 2 minutes.

Spread watercress across a large serving platter. Pile on the hot roasted pumpkin and caramelised onions.

Toss gently — the residual heat will wilt the watercress just enough. Serve immediately.

💡 Chef's Tip

Finish with a drizzle of balsamic glaze or a squeeze of lemon for brightness. Scatter toasted pumpkin seeds over the top for texture and to tie the dish together.

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