Stay Healthy This Winter With Exciting Pumpkin Recipes!

With the arrival of the pumpkin season, you’re probably craving for some mouthwatering pumpkin dishes! To fulfill this craving, Healthy Planet Canada has compiled this blog where we’re going to offer you the recipes of a few lip-smacking delights made from pumpkin. These rustic and gorgeous recipes are perfect for this pumpkin season. Moreover, you can also incorporate these recipes into your giant Christmas feast!


Kale and Warm Pumpkin Salad



Fresh pumpkin meat (bite-sized chunks in even sizes) – ½ pound (a little more than a cup)

Roughly chopped walnuts – 1/3 cup

Dried Cranberries – ¼ cup

Baby Kale – 4 cups (approx. 4 large handfuls)

Coconut or olive oil – ½ tablespoon


Agave syrup or Honey – 1 tablespoon

Extra virgin olive oil – 2 tablespoons

Orange juice (pulp-free) – 1 tablespoon

Apple cider vinegar – 1 tablespoon

Dijon mustard – ½ tablespoon

Freshly cracked black pepper



Preheat the microwave to 375° F.

Place the pumpkin chunks on a baking tray or a sheet pan and drizzle some olive oil on it. Stir the cubes well to incorporate, ensuring the cubes are perfectly coated with the oil. Bake until the pumpkin cubes are fork tender and soft, about 25-30 minutes.

While the pumpkin chunks are being roasted, place the kale greens evenly among the 4 plates.

Combine all the ingredients in a jug and whisk them well to make a dressing. Set them aside.

Once the pumpkin is perfectly cooked and warm, settle them on the top of the kale greens.

Scatter the walnuts, dried cranberries, freshly cracked black pepper, and a bit of salt on the top.

Whisk the dressing nicely once again and drizzle it on the top of the salads.

You can also serve the dressing on the side so everyone can drizzle it as per their need.

Serve hot.


Roasted Pumpkin and Warm Buckwheat Salad


500g pumpkin (remove skin and seeds)

Olive oil

Freshly ground black pepper & salt

Wholegrain buckwheat – 1 cup

Coarsely chopped sundried tomatoes – ½ cup

Freshly chopped coriander – ½ cup

Preserved lemon – ½

Pomegranate molasses (for dressing) – 2 tablespoon

Lemon Juice – ½ cup

Sabato or Julie Le Clerc Harissa – 2 teaspoon

Extra virgin olive oil – ¼ cup  


Preheat the microwave to 200° C

Dice the pumpkin into even cubes and toss it onto an oven pan. Drizzle olive oil on the pumpkin cubes and season it with pepper and salt. Toss well. Keep roasting for 220 minutes until the content turns golden brown.

While you’re roasting the pumpkin cubes, cook buckwheat in the boiling water for almost 8 minutes. Once the buckwheat is tender, drain well, and empty the content in a bowl along with the roasted pumpkin.

Add coriander and the sundried tomatoes.

Rinse the lemon rind and dice it finely.

Mix the dressing ingredients, toss it over the salad, and combine them well.

Serve the content with finely diced preserved lemon.