Roasted Pumpkin Salad

Serves 6
by Tenina Holder

I am partial to a great salad. Apart from desserts, I think I shine at salads. And I love pumpkin in all its sticky caramelised glory. I had the fam coming over and it was hot, and so the BBQ was on protein duty. This was just a very easy side. And I will definitely be making it again, no Thermomix involved. Yep. You heard me. Not a thermie in sight. Sometimes, that is how I roll! Enjoy.


  • 1/2 small jap pumpkin, sliced in wedges
  • Extra Virgin Olive Oil (EVOO) as needed BUY
  • Pink salt flakes as needed
  • Generous Handful pepitas
  • 2-3 tbsp chilli flakes
  • Enough rocket to fill the platter you use
  • 300 g Persian feta, broken into pieces
  • 2-3 tbsp balsamic vinegar



Preheat oven to 200°C and line a baking tray with paper.


Prepare the pumpkin by cutting into thin wedges, leaving the skin on. Drizzle generously with EVOO, and season with salt, and roast approximately 20-25 minutes or until well browned and tender. Don’t over do it or the salad will break up too easily.


Meanwhile, toast the seeds in a pan with more EVOO, salt and chilli flakes, tossing frequently to prevent burning. This will only take a couple of minutes at most. Allow them to cool.


Assemble the salad by arranging the rocket onto a serving platter. Arrange the cooked pumpkin over, sprinkle with seeds and add the feta, being quite generous with the oil that the feta is marinated in.


Drizzle with a little balsamic vinegar if desired. Serve.


Told you it was easy!

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