Carrot Salad with Pumpkin Seeds

This Carrot Salad with Pumpkin Seeds is fresh, light, and quietly satisfying, made with crisp grated carrots, herbs, and crunchy pumpkin seeds, all brought together with a delicate mustard dressing. It’s the kind of salad that works just as well as a simple side as it does for a light lunch.

Hey folks — I hope you’re all doing well.

Simple salads like this one are something I make year-round, but they really shine when I want something fresh and unfussy that doesn’t rely on heavy dressings. This Carrot Salad with Pumpkin Seeds is exactly that: bright, crunchy, and easy to throw together with a handful of everyday ingredients.

Why You’ll Love This Carrot Salad with Pumpkin Seeds

• Light and fresh, with a clean carrot-forward flavour.
• Tossed in a minimal mustard dressing rather than a heavy vinaigrette.
• Crunchy and satisfying thanks to pumpkin seeds.
• Naturally filling while still feeling light.

Flavour and Texture Profile

This salad is crisp and refreshing, with sweetness from the carrots balanced by a gentle tang from mustard and vinegar. The dressing is intentionally light — just enough olive oil and maple syrup to coat the carrots without weighing them down. Pumpkin seeds add a salty crunch, while fresh herbs bring a subtle aromatic lift.

Ingredients You’ll Need for This Carrot Salad with Pumpkin Seeds

• Carrots. Grated roughly for a tender yet crisp texture.
• Pumpkin seeds. Salted seeds work best for contrast and crunch.
• Fresh parsley. Adds brightness and freshness.
• Fresh thyme. Used sparingly to add an earthy herbal note.
• Dijon mustard. Forms the backbone of the light dressing.
• Olive oil. Just enough to lightly coat the carrots.
• Maple syrup. Balances the mustard and vinegar with gentle sweetness.
• Apple vinegar. Adds acidity without overpowering the salad.
• Salt. Optional, depending on how salty the pumpkin seeds are.

How to Make Carrot Salad with Pumpkin Seeds

To make this Carrot Salad with Pumpkin Seeds, start by grating the carrots and placing them in a large bowl. Add the chopped parsley, thyme, and pumpkin seeds, tossing gently to distribute everything evenly.

In a small bowl, whisk together the Dijon mustard, olive oil, maple syrup, apple vinegar, and a pinch of salt if needed. Pour the dressing over the salad and toss until the carrots are lightly coated. Taste and adjust seasoning if necessary, then serve immediately or let it rest briefly to allow the flavours to meld.

More Delicious Carrot Salad Recipes

Are you looking for more fun ideas, like this Carrot Salad with Pumpkin Seeds? Be sure to check more recipes below:

• Carrot Salad with Pomegranate Molasses Dressing
• Carrot Salad with Caraway Seeds and Dill
• Carrot Salad with Pistachios and Pomegranate
• Raw Broccoli Carrot Parsnip Salad with Cranberries and Raisins
• Carrot Salad with Pine Nuts
• Carrot Salad with Pistachios

I’d love for you to try this Carrot Salad with Pumpkin Seeds. If you give this healthy salad a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Carrot Salad with Pumpkin Seeds

Recipe by Ben | Havocinthekitchen

Carrot Salad with Pumpkin Seeds tossed in a light mustard dressing with olive oil, maple syrup, and vinegar – fresh, crunchy, and satisfying.

Course: Slaws and All-Season Salads

0.0 from 0 votes

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Servings

4-6

servings

Prep time

10

minutes

Chilling time (recommended)

1-2

hours

Cook Mode

Keep the screen of your device on

Ingredients

• ~5 cups grated carrots (4-5 medium carrots)

• 1/4 cup chopped parsley

• 1/2 tsp. fresh thyme

• 1/3 cup salted pumpkin seeds (if using unsalted, add more salt to the salad)

• 1/2 tbsp. Dijon mustard

• 1 tsp. olive oil

• 1 tsp. maple syrup

• 1/2 tsp. apple vinegar

• a pinch of salt (optional)

Directions

• In the small bowl, whisk together the mustard, oil, maple syrup, and apple vinegar. Note: this amount will be enough to lightly coat the salad; you may want to increase it.
• Gently combine the carrots with the herbs and dressing in a medium bowl. Try and adjust the taste if necessary – you may need a touch of salt or black pepper.
• You can serve this salad immediately, but it will be only better if you cover and refrigerate it for an hour or even longer. Sprinkle with the pumpkin seeds just before serving (otherwise, they will be soggy.) Enjoy!