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Roasted Pumpkin Salad

Serves: 4 (give or take)

INGREDIENTS: (substitutes in brackets)

1/2 Large pumpkin (1 Buttercup)

1 Red Onion (Spring Onion / Brown Onion / nothing)

2 Tbsp Olive Oil

1/2 bag fresh Spinach

100g Feta (diary free cheese)

30-50g Pumpkin Seeds (Sunflower Seeds / Sliced Almonds)

Balsamic Vinegar (French Dressing / olive oil)


  1. Preheat oven on Bake at 180 degrees. Line an oven tray with baking paper.

  2. Cut pumpkin and onion up into bite size pieces, remove skin.

  3. Toss in a bowl with 2 tbsp olive oil and place on a baking tray. Bake until golden brown (if you have a air fryer you can use this instead).

  4. Cut feta cheese into small pieces

  5. Allow pumpkin to cool.

  6. All all ingredients in order above into a bowl and mix.

  7. Serve or store in an air tight container in the fridge for up to 4 days.


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