This Roasted Pumpkin & Walnut Salad with Feta is perfect for a nourishing lunch or light dinner, it’s a delicious way to support your heart as the seasons change.
You’ll need:
- 500g pumpkin, peeled and cut into cubes
- 1 tbsp olive oil
- ½ tsp paprika
- ½ cup walnuts, roughly chopped
- 100g reduced-fat feta cheese, crumbled
- 2 cups mixed salad greens (e.g., spinach, rocket, or kale)
- ½ small red onion, thinly sliced
- ¼ cup pomegranate seeds (optional, for extra antioxidants)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & pepper to taste
Method:
- Preheat oven to 200°C (400°F). Toss pumpkin cubes with olive oil and paprika. Spread on a baking tray lined with baking paper and roast for 20–25 minutes until tender and slightly caramelised.
- While the pumpkin is roasting, lightly toast walnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Set aside.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey/maple syrup, Dijon mustard, salt, and pepper.
- In a large bowl, arrange the mixed greens. Add roasted pumpkin, red onion, toasted walnuts, and pomegranate seeds. Crumble feta on top.
- Drizzle with dressing and toss gently. Serve immediately.