Winter Salad: Roast Pumpkin, Feta, Pine Nut & Rocket Salad Recipe

Roast Pumpkin Salad

Just because the weather is cooling down, doesn’t mean you need to kiss goodbye to salads. Instead it’s the perfect time to change things up and make your salads winter-warmer-friendly! And yes, trust me, I know all too well that winter entices a whole heap of hibernating while eating sticky date pudding by the bucketload, but if you’re wanting to keep those extra layers in check, then embrace the winter salads trend (and then of course, feel free to eat sticky date pudding without any guilt!).

Roast Pumpkin Salad

This Roast Pumpkin, Feta, Pine Nut and Rocket Salad is an absolute favourite of mine. It’s perfect for the cooler weather because the roast pumpkin and pine nuts warm you up, while the feta and rocket tantalise your tastebuds. I love to make this salad and top it with a piece of grilled salmon or a chicken breast. It’s so light and easy to make (oh and did I mention it’s really healthy too?). To be honest I make this salad all year round, but I particularly like it during the colder months (when things like coleslaw and garden salad seem just way too cold!). It’s also a great winter salad because you can use leftover roast pumpkin from your Sunday night roast and reheat it the following night. Too easy – and a great way to use up any leftovers.


I personally don’t think this salad needs any dressing, but if you just can’t have a salad without dressing, then a little drizzle of balsamic vinegar or the juice of one lemon is simple, lovely and light.



I also like to roast my pumpkin with the skin on, but you can always remove it if you prefer (like my husband always does!).


What salads do you embrace during the cooler months?


Roast Pumpkin, Feta, Pine Nut & Rocket Salad Recipe


  • 800g Kent pumpkin, seeds removed
  • 1 tablespoon olive oil or olive oil spray
  • 1 tablespoon fresh or dried thyme leaves
  • 40g baby rocket
  • 75g goat’s cheese feta, crumbled
  • 4 tbs lightly toasted pinenuts
  • Balsamic vinegar or lemon juice for drizzling (optional)



  1. Preheat oven to 200 degrees celsius.
  2. Slice pumpkin into slices – approximately 2 cm wide.
  3. Lay the pumpkin slices in a single layer onto a baking tray.
  4. Drizzle with oil (or spray with olive oil spray) and sprinkle with thyme.
  5. Roast the pumpkin slices for 20 minutes or until tender.
  6.  Place the pine nuts in a small frying pan and cook over very low heat until lightly toasted. Set aside.
  7. 7. Serve with rocket, feta and lightly toasted pinenuts.


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