Roast Pumpkin and Walnut Salad

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 45min

Total: 1h15min

Yield: 6 servings

Dish: Salad

Cuisine: Salad


  • 1 pumpkin
  • 1 red onion
  • Kale or mixed salad leaves
  • Optional extra vegetables: capsicum, avocado
  • 1-2 tsp curry powder
  • Olive oil
  • 125g of feta
  • Balsamic vinaigrette
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 2 tsp honey


  1. Cut pumpkin into chunks, rub over olive oil and then sprinkle over curry powder
  2. Roast pumpkin at 180°C. After 15 minutes add chopped walnuts, sliced red onion and diced capsicum (optional), toss in oil.  Roast for a further 20-30 minutes until all vegetables are cooked
  3. Meanwhile make the balsamic vinaigrette by mixing all the ingredients together and shake or whisk until a dressing forms
  4. Peel the kale leaves from the stems and chunky chop, soak in the dressing for 20-30 minutes to soften the leaves
  5. Toss kale leaves, roasted veggie and feta together and serve!

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Keywords: Roast Pumpkin and Walnut Salad, Roast, Pumpkin, Walnut, Salad