Honey Roast Pumpkin Salad

This roast pumpkin salad is so good, it’ll convert even the biggest salad skeptics. Honey-glazed pumpkin with feta cheese and pine nuts.

Updated 20 January 2026

Believe it or not, I actually prefer this Roast Honey Pumpkin Salad over the ever-popular Caesar or potato salads. It’s a bold claim, I know, given how irresistible crispy bacon and creamy sauces can be, but trust me, you need this salad in your life.

Swapping pumpkin for bacon will also do our bodies a world of good. If you love big flavours in simple salads, you might also enjoy my Roast Beetroot Salad, another favourite for easy and healthy entertaining.

For this roast pumpkin salad, I use my favourite butternut pumpkin, or squash depending on where you are. I chop the pumpkin into chunky pieces, then drizzle it with olive oil and honey before roasting, which gives it a beautiful caramelised glaze.

The salad combines pumpkin with baby spinach, rocket, red onion, pine nuts, and feta, all tossed in a honey-lemon vinaigrette. It’s perfect on its own or served alongside something like my Chilli and Lime Roast Chicken when you’re feeding a crowd.

Once everything comes together, get ready for a real flavour explosion. It’s so good I could happily curl up with a bowl of it and watch Netflix. Make it for your next gathering or BBQ and watch everyone fall in love with it.

Why you’ll love this salad

Big flavour, minimal effort

Sweet honey-roasted pumpkin pairs beautifully with salty feta, crunchy pine nuts, and fresh greens.

A healthier choice that doesn’t feel like one

Swapping creamy, heavy salads for this roast pumpkin salad still delivers comfort and satisfaction.

Perfect for entertaining

This roast pumpkin salad looks impressive on the table but is incredibly easy to prepare.

Versatile and crowd-pleasing

Serve it warm or at room temperature, as a side or a light meal.

Made with everyday ingredients

Simple pantry staples come together to create something truly special.

Ingredients for Honey Roast Pumpkin Salad

Butternut pumpkin or squash: is naturally sweet with a slightly nutty flavour. It has creamy orange flesh, a bulbous base, and a long neck, making it easy to peel and prepare. You can substitute butternut pumpkin with Kent/Jap, Jarrahdale, Kabocha, Hubbard pumpkin, or even orange sweet potato, just be sure to adjust the roasting time as needed.

Pine nuts: Pine nuts are small edible seeds from pine trees with a rich, buttery, and nutty flavour. They’re commonly used in dishes like pesto, salads, and pasta. You’ll usually find pine nuts in the nuts or health food section of the supermarket.

Baby rocket leaves: I like using baby rocket because it has a milder flavour and is less bitter. If you prefer, you can leave the rocket out altogether and simply use more baby spinach instead.

Crumbled feta or fetta: If you can’t find pre-crumbled feta, it’s easy to make your own. Cut a block of feta into small pieces, then gently crumble it with your fingers or a fork until you reach your desired texture.

How to make Honey Roast Pumpkin Salad

Step-by-step guide with photos

1. Preheat the oven to 220°C (430°F). Peel the pumpkin, remove the seeds, and cut it into roughly 2.5 cm (1-inch) pieces. Place the pumpkin in a large bowl and toss with olive oil and honey until evenly coated.

2. Arrange the pieces in a single layer on a baking tray lined with non-stick baking or parchment paper. Roast for 18–20 minutes, turning halfway through, until tender and lightly caramelised. Allow the pumpkin to cool at room temperature before adding it to the salad; otherwise, the spinach and rocket will wilt.

3. Dry toast the pine nuts in a frying pan over medium-low heat, stirring constantly, until fragrant and golden. Keep a close eye on them, as they burn quickly and can turn bitter. Transfer the pine nuts to a bowl and allow them to cool completely at room temperature.

4. For the dressing – place all the dressing ingredients into a screw-top jar and shake vigorously until well combined. Alternatively, whisk the dressing briskly by hand in a small bowl. Taste and adjust to your liking by adding more honey, lemon or seasoning if needed.

5. In a large salad bowl, add the baby spinach, rocket, half of the pine nuts, red onion, crumbled feta, and some of the dressing. Gently toss the salad until evenly coated, then arrange it on a large serving platter. Top with the roasted pumpkin, remaining pine nuts, red onion, and feta, then finish with a drizzle of the remaining dressing.

Tips for the perfect Roast Pumpkin Salad

Roast for flavour

Roasting the pumpkin brings out its natural sweetness and adds depth of flavour. The high heat caramelises the sugars, giving the pumpkin a creamy texture and beautifully golden edges.

Don’t over-roast the pumpkin

Over-roasting can cause the pumpkin to turn mushy and lose its shape, which doesn’t look as appealing in a salad. Check it occasionally while roasting and test with a fork, it should be tender but still hold its shape.

Let the ingredients cool before assembling

To prevent the baby spinach and rocket from wilting, allow the roasted pumpkin and pine nuts to cool at room temperature before adding them to the salad.

Add the dressing at the right time

If you’re not serving the salad immediately, wait to add the dressing. For the best texture and freshness, dress the salad just before serving or let everyone add their own at the table.

Serving suggestions

This roast pumpkin salad is incredibly versatile, making it perfect for everything from casual BBQs to more polished gatherings. It pairs beautifully with grilled meats, seafood, or vegetarian mains and holds its own on any shared table.

For BBQs, serve it alongside grilled chicken like my Shish Tawook (Middle Eastern chicken skewers), lamb, or sausages as a fresh and lighter contrast to smoky flavours. When entertaining, this salad looks lovely on a large platter and can be served at room temperature, which makes it ideal for grazing-style meals.

It also works well as a side dish or a light main. Add Baked Halloumi fries, pan-fried fish, or another simple protein to turn it into a more filling meal. I often serve it alongside other salads or roasted vegetables to create a balanced spread, especially when feeding a crowd.

More amazing salad recipes to try:

Storage and make-ahead tips

This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

For best results, store the salad and dressing separately in airtight containers. Keeping the dressing separate helps prevent the greens from becoming soggy and keeps the salad crisp.

If making ahead, roast the pumpkin and toast the pine nuts earlier in the day and allow them to cool completely. Assemble the salad just before serving and add the dressing at the last minute for the best texture and flavour.

Frequently Asked Questions

What are the health benefits of butternut pumpkin?

Butternut pumpkin is rich in vitamins, minerals, and fibre, while being naturally low in calories. It’s also an excellent source of antioxidants, which can help support overall health and well-being.

What can I use instead of butternut pumpkin?

Butternut pumpkin is my favourite because it’s easy to peel, pleasantly sweet, slightly nutty, and holds its shape well when roasted. You can substitute it with Kent/Jap, Jarrahdale, Kabocha, Hubbard pumpkin, or even orange sweet potato. Just keep in mind that roasting times may vary.

Can roast pumpkin salad be served warm?

Yes, this salad can be served warm or at room temperature. Just make sure the pumpkin has cooled slightly before adding it to the greens to prevent wilting.

Can I make this salad ahead of time?

You can prepare most of the components ahead of time, including roasting the pumpkin and toasting the pine nuts. Store everything separately and assemble the salad with dressing just before serving for the best results.

Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T