Roast Pumpkin & Feta Salad

This salad is good – really good!! 

 Prep Time Clock Thumbnail Time: 50mins  Serves Knife Fork Spoon Thumbnail Serves: 4


mesclun salad mix or spinach & rocket mix
1/2 butternut pumpkin
1/2 red onion, sliced finely
400g chickpeas, drained and rinsed well
200g feta (soft feta is best)
2-4 tablespoons of honey
2-4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
salt and pepper to taste


  1. Preheat your oven to 160°C. Cut pumpkin into large evenly sized chunks and place on a baking tray. Mix the olive oil and honey together and brush half of the mixture onto the pumpkin pieces and sprinkle with a little salt and pepper, pop in the oven for around 30-40 mins (depending on size of chunks) or until pumpkin is cooked to your liking. Allow to cool for 10 mins before putting on salad.
  2. Place pinenuts in a small pan with a little oil and toast lightly.
  3. Add balsamic vinegar to remaining honey and olive oil and mix into a dressing.
  4. Place salad leaves in bowl, then chickpeas, cooled pumpkin, red onion, break feta and crumble over, then top with pinenuts, cracked pepper and drizzle with honey balsamic dressing.

Pumpkin Feta Salad1

Pumpkin Feta Salad2


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