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Honey roast pumpkin salad with baby spinach feta and pine nuts

Honey Roast Pumpkin Salad

Catalina T
This roast pumpkin salad is so good, it’ll convert even the biggest salad skeptics. Honey glazed pumpkin with feta cheese and pine nuts.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Western
Servings 6 Servings
Calories 281 kcal

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 (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 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.
    Pumpkin pieces tossed with olive oil and honey before roasting
  • 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.
  • 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.
    Pine nuts dry toasted in a frying pan until golden
  • 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.
  • 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.

Notes

(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
Storage - 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.
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.
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Cheers – Cat T

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