Roasted Pumpkin and Feta Salad

Roasted Pumpkin and Feta Salad


Servings 4
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

4.8 based on 4 ratings.


  • 150 g Feta Cheese cubed
  • 2 cups Pumpkin diced into cubes
  • 1 Large Bag Spinach And Rocket
  • 2 tsp Cumin
  • 1/3 cup Walnuts
  • 4 Tbsp Olive Oil
  • 1 tbsp Vinegar
  • 1 tbsp Salt And Pepper

Nutrition Information

Qty per
335g serve
Qty per
Energy 206cal 62cal
Protein 10g 3g
Fat (total) 13.5g 4g
 - saturated 4.62g 1.38g
Carbohydrate 11.6g 3.5g
 - sugars 3.91g 1.17g
Dietary Fibre 3.61g 1.08g
Sodium 342mg 102mg

Nutritional information does not include the following ingredients: tbsp Olive oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Roasted Pumpkin and Feta Salad is just the perfect accompaniment for meat dishes.

IMG 4850 scaled | Stay at Home

This salad recipe is just what you have been searching for. It’s incredibly hearty and easy and perfect for Christmas lunch or dinner!


  1. Preheat oven to 190 degrees.

  2. Toss pumpkin in 2 tbsp olive oil and cumin and roast until cooked through and dark around the edges.

  3. Arrange spinach, rocket, feta, walnuts and pumpkin on a platter.

  4. Combine 2 tbsp olive oil and red wine vinegar to make the dressing.

  5. Season salad with salt and pepper and pour over the dressing just before serving.

Recipe Hints and Tips:

  • Roast Feta and Vegetable Salad is not suitable for freezing and best served when made. Can be stored in an airtight container in the fridge for up to 4 days.

Roasted Pumpkin and Feta Salad | Stay at Home

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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