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close up side view Roast Pumpkin Salad on a blue serving plate with a marble background
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4.88 from 8 votes

Roast Pumpkin Salad

This simple Roast Pumpkin Salad makes a perfect meal or side dish and can be enjoyed as a meal on its own or as a side dish.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Salads
Cuisine: Australian
Keyword: Dinners, Family Food, Salads, Vegetarian
Servings: 6 people
Calories: 290kcal


  • Roasting tray
  • serving platter


  • 1 kilogram Pumpkin Cut into 3cm pieces
  • 1 tablespoon Extra Virgin Olive Oil
  • 150 grams Baby Spinach Leaves
  • 100 grama Feta crumbled
  • 50 grams Currants
  • 100 grams Almond Flakes toasted


  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tablespoon Honey


  • Pre-heat your oven to 240 degrees celsius (fan-forced). Toss the pumpkin pieces in the olive oil and scatter over the roasting tray. Cook for 30 minutes before carefully using an egg flip to turn the pumpkin pieces and cook for a further 5 - 10 minutes until golden.
  • In the meantime, combine the dressing ingredients and mix to combine. Set aside until needed.
  • Place the baby spinach leaves over your serving plate. Add the pumpkin pieces, currants, almond flakes and top with the feta. Slowly drizzle with the dressing and serve.


  • This salad can be enjoyed warm or cold.
  • You can vary the quantity of ingredients to serve more or less people.
  • The pumpkin pieces can be roasted up to two days in advance.
  • The time it takes to roast your pumpkin can vary as ovens do vary in temperatures.
  • You can prepare this dressing up to two days in advance.


Calories: 290kcal | Carbohydrates: 26g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 916mg | Fiber: 4g | Sugar: 15g | Vitamin A: 16609IU | Vitamin C: 22mg | Calcium: 195mg | Iron: 3mg