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
Video
Ingredients
- 700g / 1.5lb butternut pumpkin or squash (NOTE 1)
- 1 tbsp (20ml / 0.7floz) olive oil, any kind
- 1 tbsp (20ml / 0.7floz) honey
- 50g / 1.8oz (3 tbsp) pine nuts (NOTE 2)
- 50g / 1.8oz or 1/2 medium red onion, sliced into thin rings
- 60gm / 2oz baby spinach leaves
- 60gm / 2oz baby rocket leaves (NOTE 3)
- 40g / 1.4oz or 3 tbsp crumbled feta (NOTE 4)
FOR THE DRESSING
- 3 tbsp (60ml / 2floz) extra virgin olive oil
- 1½ tbsp (30ml / 1floz) lemon juice
- 1½ tbsp (30ml / 1floz) honey
- 3 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp freshly ground pepper
Instructions
- Preheat oven to 220°C (430°F). Peel the pumpkin and remove the seeds, then cut it into approximately 2.5cm / 1-inch pieces. In a large bowl, toss the pumpkin with olive oil and honey until it's all coated. Arrange the pumpkin pieces in a single layer on a baking tray covered with non-stick baking or parchment paper. Roast the pumpkin for 18–20 minutes, turning it halfway through. Allow the pumpkin to cool at room temperature before adding it to the salad; otherwise, the spinach and rocket will wilt.
- Dry toast (using no oil) the pine nuts in a frying pan over medium-low heat, stirring constantly, until fragrant and golden. Take care not to burn them, as they'll turn black and taste quite bitter. Transfer the pine nuts into a bowl, then allow them to cool at room temperature.
- For the dressing - Place all the ingredients for the dressing in a screw-top jar and shake vigorously until combined. Alternatively, you could whisk the dressing briskly by hand.
- In a large salad bowl, place in baby spinach, rocket, HALF of the pine nuts, onions, and crumbled feta and salad dressing. Gently toss the salad until it's evenly coated, then arrange it on a large serving platter. Add roasted pumpkin, remaining onions, pine nuts, and feta to the salad, then finish with a drizzle of the leftover dressing.
Notes
(NOTE 1) Butternut pumpkin or squash is sweet with a slightly nutty flavor. It has a creamy orange flesh and a bulbous bottom with a long neck. You could swap butternut pumpkin with Kent/Jap, Jarrahdale, Kabocha, Hubbard, or orange sweet potato, but adjust the roasting time accordingly.
(NOTE 2) Pine nuts are small edible nuts (technically seeds) found in pine trees. With nutty and buttery flavours, pine nuts are popular in dishes like pesto, salads, and pasta. Supermarkets typically stock pine nuts near the health or nuts section.
(NOTE 3) Baby rocket leaves - I like to use baby rocket because it's less bitter. If preferred, you could just leave out rocket and use more spinach.
(NOTE 4) Crumbled feta or fetta - If you're unable to find crumbed feta, you can make your own. To make crumbled feta, cut feta cheese into small pieces, then gently crumble the pieces with your fingers or a fork until you achieve the desired texture.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 281kcalCarbohydrates: 27gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 6mgSodium: 314mgPotassium: 586mgFiber: 3gSugar: 13gVitamin A: 13610IUVitamin C: 32mgCalcium: 121mgIron: 2mg