Pumpkin Salad Recipe

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A salad that looks impressive piled on a platter, tastes even better than it looks and is wonderfully easy to make.

Prep Time15

Cook Time30

Total Time45

Course: Salad, Side Dish

Cuisine: Australian

Servings: servings

Calories: 292kcal

3 cups pumpkin (chopped into roughly 2-3cm x 2-3cm pieces) (about 650 gram slice of pumpkin)
2 tablespoons olive oil
salt and pepper (to taste)
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
60 grams baby rocket leaves (aragula)
⅓ cup pomegranate arils (about ¼ pomegranate)
100 grams fetta, crumbled

Pre-heat oven to 200 degrees celsius/390 degrees fahrenheit (fan-forced).
Place pumpkin pieces in a large baking tray and drizzle with olive oil. Toss pieces to coat in oil and then season with salt and pepper. Bake for 20 minutes.
Remove pumpkin from oven and add the pumpkin and sunflower seeds. Use a spatula to toss the pumpkin and seeds and then place in oven to cook again for 10 minutes.
Wash and dry baby rocket. Place on the serving tray.
Add the next layer on top of the rocket - half of the pomegranate and half of the fetta.
Place all of the roasted pumpkin pieces and seeds on top as the next layer of the salad. The pumpkin can be added while still warm or at room temperature.
Add the remaining pomegranate and fetta as the final layer of the salad.
Whisk all dressing ingredients together and pour over the salad just before serving.
Serve the salad while the pumpkin is still warm, or you can let it reach room temperature or even place it in the fridge (I'm not a fan of cold pumpkin, but you do you!)

Serving: Best served immediately while the pumpkin is still warm.

Storing: The salad should last for 2-3 days, covered, in the fridge.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.