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Roast Pumpkin Salad - beautiful salad full of fresh flavours and not hard to make. Possibly one of the best dressings for a salad I have tasted too!

Total time

0 minutes


  • 1½ - 2kg butternut pumpkin, cubed 1.5cm x 1.5cm approx
  • olive oil spray
  • sea salt flakes
  • ? cup pine nuts
  • ? cup shredded mint
  • 30 grams fetta
  • ? cup honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil


  1. Preheat oven to 200°C.
  2. Place pumpkin onto trays lined with baking paper.
  3. Spray lightly with olive oil and crush salt flakes over the pumpkin.
  4. Cook pumpkin for at least 20 minutes, before turning. Cook for another 20 - 30 minutes, until the pumpkin is starting to brown.
  5. While the pumpkin is cooking either dry fry the pine nuts or brown them on a lined tray under the grill, until they are golden. Store in an airtight container if it is a while before you will use them.
  6. Remove pumpkin from oven when ready and allow to cool. (As this step can be completed ahead of time, you can place pumpkin in a container in the fridge.)
  7. I prefer to shred the mint and crumble the fetta at the last minute. As such I will often cook the pumpkin the night before and just add the fetta, pine nuts and mint an hour or so before we need to eat.
  8. The dressing should only be added immediately prior to serving.
  9. In a small jar add honey, vinegar and olive oil.
  10. Prior to using on the salad, with the lid on the jar shake vigorously to mix.
  11. Arrange pumpkin neatly on a large plate. Crumble fetta, toss the mint and pine nuts across the pumpkin. Drizzle dressing across the salad and enjoy!

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