Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Roasted Hokkaido Pumpkin 5-Grain Salad

Salad, SidesTove Balle-PedersenComment
Roasted Hokkaido Pumpkin 5-Grain Salad

Roasted Hokkaido Pumpkin 5-Grain Salad

This is a perfect side to your fall roasts. It's colorful, healthy and has great texture. Hokkaido pumpkin is a mild pumpkin, not overly sweet like other pumpkins and winter squashes. This makes it easy to season so that it goes well with many different cuisines. This time I seasoned it a little to the mild side, and it went perfect with our rotisserie chicken.


  • 1 medium Hokkaido pumpkin/red kuri squash
  • 2 sprigs fresh rosemary
  • ½ teaspoon piment d'espelette
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 250 g (8.8 oz) 5 grains (mix of spelt, barley, whole grain long rice, Kamut and oats berries)
  • 1 large handful Italian parsley, chopped
  • 15 g roasted pumpkin seeds
  • 1 orange, peeled and cut into filets
  • salt & pepper to taste 


Cook the grains according to package instructions. I cooked it in chicken stock. Drain and let sit to cool.

Preheat the oven to 400℉ (200℃). 

Peel the pumpkin, cut it into two halves and scoop out seeds. Cut the pumpkin into ¾-inch cubes. Coat pumpkin with olive oil, rosemary, piment d’espelette and salt. Bake the pumpkin in a large ovenproof dish in a single layer, for 30-40 minutes. Let the pumpkin cool before mixing.

In a large bowl, mix together pumpkin, grains, parsley, orange filets and pumpkin seeds. Season the salad with salt and pepper. You can dress the salad with a lemony vinaigrette that you like.