Give your BBQ’s a bit of a taste sensation with this Roasted Pumpkin Rocket and Feta Salad.
Topped with a drizzle of balsamic dressing or glaze makes for a moorish salad recipe you can use all the time. Oh and If you have leftover roasted pumpkin from the night before, this is even quicker to make. If you love goat’s cheese then you might like our Roasted Beetroot and Goat Cheese Salad too.
Ingredients you will need for this Pumpkin Rocket and Feta Salad
With Basically only four ingredients this Roasted Pumpkin Rocket and Feta salad makes for a super easy side accompaniment and a meal prep option.
- Pumpkin – roasted and golden adds a lovely texture and colour to this salad
- Rocket – fine dark and gorgeously green leaves with a peppery taste.
- Feta – we used creamy feta or Danish feta for it’s smooth texture. Or use a firmer style if prefer. You can substitute the feta for roasted red onions or non dairy cheese as a vegan alternative
- Pine Nuts – when toasted these beauties give a nutty bite and texture. Pine nuts are one of those quiet little ingredients that are packed full of health benefits but often missed. Boost brain and heart health and packed with magnesium.
(Oh and of course some balsamic dressing to top it off.)
Recipe Notes
The pumpkin we chose to use was a Jap pumpkin variety. Butternut pumpkin (or butternut squash) is another lovely option too. It’s really up to your tastes, what’s in season, the sweetness of the pumpkin and how easy it is to cut and prep. A sharp knife will make cutting the pumpkin pieces a whole lot easier. With some supermarkets selling pre-cut pumpkin ready to roast, you’ll save you even more time.
Feta – if using creamy or salty feta be mindful not to salt the pumpkin prior to cooking and taste after it’s all combined to make sure its a perfect balance of flavours and not oversalted.
How To Make This Roasted Pumpkin Rocket and Feta Salad
- Cut the pumpkin into chunks and place on a baking tray lined with baking paper and drizzle with a few tablespoons of olive oil, sprinkle of salt and black pepper if you like. Roast till golden brown usually will take around 25-30 minutes depending on the size of the chunks.
2. Toast the pine nuts in a small frypan on low to medium heat till golden being careful not to burn them. Allow to cool before assembling your roasted pumpkin with the rocket, crunchy pine nuts and feta.
3. Place all the salad components into a large serving plate or large bowl and combine gently. Drizzle with the balsamic glaze or dressing of your choice. This roast pumpkin salad tastes beautiful served at room temperature.
Ingredient Variation and Substitutions Ideas
Honestly the list is huge!
- Replace the roasted pumpkin for red sweet potatoes
- Swap out the pine nuts for crunchy walnuts.
- Baby spinach is a fresh greens alternative instead of the peppery rocket. Lovely and dark green in colour.
- Baby mozzarella or bocconcini cheese instead of the feta topped with pomegranate seeds for added tang. Or goats cheese if you prefer.
- Vegan option – Add some roasted chick peas instead of the feta to make this a vegan version and thin slices of red onion.
- Nuts and seeds – sunflower seeds, pumpkin seeds.
What Balsamic Dressing Can I use?
This is totally up to your individual taste, but we love the sweeter balsamic dressings or even balsamic glaze – slightly thicker versions. If you find the balsamic vinegar too tangy try mixing it with a little olive oil first or even add a tine spoonful of honey to the oil and dressing.
The Mazzetti brand has been a go-to for us. We choose the more expensive option available – the Gold Label Balsamic Vinegar as it’s less like vinegar and has a thicker sweeter taste.
What other Dressing can I use instead of Balsamic?
A honey mustard dressing is a great alternative and most love that combination as a salad topping. Also a Maple Mustard and Balsamic dressing adds more natural sweetness.
Add some protein to make this Roasted Pumpkin Salad more of a meal.
Try adding something to turn this simple 4 ingredient healthy salad into something more substantial.
- Shredded roasted chicken
- Boiled eggs – sliced in half or quartered
- Shaved slices of prosciutto
- Torn pieces of Mozzarella or baby bocconcini
Want to try some of our other fave salad recipes?
You may like our Crunchy Salad with Thai Sesame Dressing. Or our Cauliflower Rice Salad with Turmeric Vinaigrette Dressing.
If you love salads then grab our freebie eBook with 12 Summer Salad using only 7 Ingredients or less here.
Rate the recipe
I hope you love this Roasted Pumpkin Rocket and Feta Salad and If you make it, be sure to leave a star rating so I know how you liked it! ⭐
Recipe Card
Roasted Pumpkin Rocket and Feta Salad
Equipment
- Knife
- baking tray
- baking paper
- small frypan
Ingredients
- 60 gm rocket leaves
- 50 gm feta cheese
- 2 cup roasted pumpkin
- 1/3 cup pine nuts
- 3 tbs balsamic dressing
- 2 tbs Olive oil to drizzle over pumpkin
- Salt and pepper to season the pumpkin prior to roasting
Instructions
- Cut the pumpkin into small pieces and toss onto a lined tray with covered with baking paper.
- Drizzle with olive oil, season with salt and pepper and pop into a moderate oven to golden and roasted. Allow to cool before assembling the salad.
- In the meantime gently toast your pine nuts in a small frypan. Be careful not to burn them. This may take only 5 minutes. (no oil needed).
- Pop the bag of rocket into a salad bowl. Scatter the roasted pumpkin over the top.
- Add crumbled chunks of feta over the salad and sprinkle the pine nuts on top. Mix if you like or leave as is.
- Drizzle with a sweet balsamic dressing or glaze if you prefer and even a little olive oil if you like.
- Turn the oven on to 180 degrees Celsius.
Nutrition
