Roast Pumpkin Salad

Roast Pumpkin Salad

serves of veggies a day when you have such easy and delicious recipes to work with - this one is by The Savvy Dietitian. We know you'll love it!

Pumpkin, cubed (I used Kent)
A mix of garlic infused olive oil and onion infused olive oil
Salt and pepper
Pine nuts, lightly toasted
Baby spinach and rocket mix
Sticky Balsamic Original


1. Preheat oven to 200C

2. Toss pumpkin with olive oil, salt and pepper. Spread on lined baking tray and bake for 20 minutes. Then flip pieces and bake for a further 10 minutes or until golden. I personally like my pumpkin slightly mushy for this salad. You do what works for you. When ready, leave pumpkin to cool.

3. Dressing: 1 tablespoon Sticky Balsamic Original + 1 tsp honey mixed well (you can add more sweetness if required) 📝I don’t add oil to my dressing because the oil used for roasting the pumpkin is adequate!

4. In a bowl add the spinach and rocket mix and half the dressing and mix, then add the pumpkin and the remaining dressing and mix gently.

5. Crumble feta on top and sprinkle with toasted pine nuts

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