Smashed Pumpkin Salad with Lamb

If you’ve seen the viral Smashed Potato Salad that’s been doing the rounds, then you’re going to love this lighter, lower-carb twist that’s made with golden butternut pumpkin instead of potatoes.

The result? Crispy, caramelised pumpkin that pairs perfectly with fresh spring veggies, juicy lamb, and plenty of flavour from the herbs.

This recipe is not only delicious, it’s also packed with protein and fibre (like every single one of my recipes) to keep you satisfied, and the creamy coconut yoghurt dressing with a zesty Dijon kick, ties everything together perfectly. It’s light yet filling – exactly what you want as the weather warms up!

Ideal for a fresh weeknight dinner or a colourful weekend plate to share – enjoy it on the same day, while the pumpkin is still beautifully crisp.

Trust me, this one’s going to become your new go-to spring salad!

Smashed Pumpkin Salad with Lamb

Ready in: 1 hour

Serves: 2

Ingredients:

For the pumpkin salad:

• 400 g butternut pumpkin, cut into 5cm cubes

• 150 g cos lettuce, shredded

• 150 g cherry tomatoes, halved

• 1 stick celery (75g), finely diced

• ½ small red onion, thinly sliced

• ½ cup fresh parsley (moderately packed), finely chopped

• ½ cup fresh mint, finely chopped

• 1 tbsp olive oil

• Pinch salt

• Pinch pepper

For the dressing:

• 100 g coconut yoghurt, natural

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tsp garlic powder

• ½ tsp ground cumin

For the lamb:

• 260 g lamb backstrap/loin

• 1 tsp olive oil

• 1 tsp garlic powder

• ½ tsp dried oregano

• ½ tsp salt

Method:

1. Put the pumpkin into a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes, or until fork-tender. Drain and allow to cool slightly.

2. Preheat the oven to 180°C fan-forced / 360°F. Line a large baking tray with baking paper.

3. Arrange the pumpkin pieces on your prepared baking tray (ensuring they have plenty of room to “smash” – don’t overcrowd as they won’t get crispy). Gently smash each cube using the bottom of a glass.

4. Drizzle evenly with the olive oil. Season well with salt and pepper. Bake for 25–30 minutes or until nicely browned and crisp on the edges.

5. Meanwhile, to make the dressing, add the yoghurt, mustard, apple cider vinegar, 1 tsp garlic powder, and cumin into a bowl and whisk to combine. Set aside.

6. Once the pumpkin is cooked, turn off the oven and leave the door ajar, to allow the pumpkin to dry out as it cools.

7. While the pumpkin is cooling, prepare the lamb. Pat the lamb dry with paper towels and brush with the olive oil. Season all over with 1 tsp of the garlic powder, the dried oregano, salt, a generous season of pepper, and rub all over to coat.

8. Heat a non-stick frying pan over high heat. Add the lamb and cook for 2–3 minutes on each side. Transfer to a plate and cover with foil, to allow the lamb to finish cooking as it rests.

9. Assemble the salad: into a large bowl, add the lettuce, tomatoes, celery, red onion, fresh herbs, and the dressing, and mix to combine. Add the cooled smashed pumpkin and gently toss to coat.

10. Divide the salad between two serving plates. Cut the lamb into slices, and arrange the slices on top of each plate. Enjoy!

Notes:

• If you can tolerate dairy, feel free to swap the coconut yoghurt to plain Greek yoghurt.

Macros / serve:

Calories: 490 kcal

Protein: 36 g

Fat: 25 g

Fibre: 10 g

Net carbs: 17 g

I hope you love this recipe! When you make it, please share it on Instagram and tag @health_with_bec. I love seeing your delicious creations!

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