Nutty Roasted Pumpkin Salad

This salad makes a complete meal, and checks all the boxes for essential nutrients for the day such as vitamins, good fats, carbs, protein and so much more. Besides being a nutritious salad, it is super tasty and quite simple to make. The nutty-sweet taste salad is just what the doctor ordered. 🙂


  • Yellow pumpkin – 1/4 kg, peeled and cut into little cubes
  • Walnuts – 12 to 15 pieces
  • Pine nuts – 1 tblspn
  • Salad greens – 1 large bowl
  • Feta cheese – 5 to 10 small cubes
  • Sundried tomatoes – 1 cup
  • Balsamic vinegar (or any vinegar of your choice) – 1 tblspn
  • Extra virgin olive oil – 2 tblspns. + some to brush or spray for roasting
  • Salt & pepper – To season


  1. Pre heat oven at 180*c.
  2. Line a baking tray with baking paper and arrange the pumpkin cubes. Sprinkle some salt and pepper.
  3. Spray or drizzle extra virgin olive oil over the pumpkin cubes. Pop the tray into the pre-heated oven at 200*c for 15 minutes.
  4. Halfway through the roasting process, turn the sides of the pumpkin to allow even roasting.
  5. While the pumpkin is roasting, add the walnuts and pine nuts in a pan and toast them slightly till they release their own oils.
  6. Ensure the nuts are toasty and crunchy and not burnt.
  7. Once done, keep aside.
  8. In a small cup add the balasamic vinegar and oil.
  9. Give it a mix till the two ingredients have combined well. Keep aside.
  10. In a mixing bowl, add the salad greens, sun-dried tomatoes, feta cheese and toasted nuts.
  11. Toss in the roasted pumpkin cubes.
  12. Check how well the pumpkin cubes have been seasoned and add more salt and pepper accordingly.
  13. Drizzle the dressing and toss once again to combine all the ingredients.
  14. Serve warm.


  1. If you like butternut squash other squash varieties, use them instead of yellow pumpkin.
  2. Halloumi cheese makes a great addition to the salad in place of feta.
  3. Roast a few capsicum pieces along with the pumpkin for variety and added sweetness.

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