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–+ servings
a bowl of roast pumpkin salad topped with pine nuts, rocket and goat cheese.
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4.92 from 12 votes

Roast Pumpkin Salad with Pine Nuts

Roast pumpkin salad tossed with fresh rocket leaves, toasted pine nuts, crunchy pumpkin seeds and creamy goat cheese, all drizzled with a savoury olive oil dressing. A beautiful combination of textures and flavours, made with only a handful of simple ingredients. Serve it up for lunch, dinner or as a side salad for BBQs and gatherings.
Prep Time5 minutes
Cook Time20 minutes
0 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Australian
Servings: 5
Calories: 270kcal
Author: Andrea Geddes

Ingredients

  • 1.5 kg pumpkin Kent or Butternut, peeled and cut into small 1-2cm cubes
  • 4 tablespoons olive oil for roasting
  • salt to taste
  • 120 grams marinated goats cheese marinated in olive oil and herbs (or regular goats cheese is fine)
  • 4-6 cups baby rocket leaves
  • ⅓ cup pine nuts
  • ¼ cup pepitas pumpkin seeds

To serve

  • 4 tablespoons reserved oil from the marinated goats cheese or olive oil
Metric - US Customary

Instructions

  • Pre-heat the oven to 240 °C/464 F.
  • Cut the pumpkin into small, 1-2 cm sized cubes and toss the pumpkin pieces through the olive oil and add a little salt. Arrange the pumpkin pieces in a single layer on 1-2 baking trays.
  • Roast the pumpkin in the oven until it is golden and crispy on the edges, but still holding its shape (around 15-20 minutes, depending on the size). You may need to turn the pumpkin halfway through roasting.
  • Allow the pumpkin to cool on the tray while you prepare the other ingredients.
  • Add the pine nuts to a dry frying pan (no oil). Using a wooden spoon, stir the nuts over medium-low heat, until the nuts have browned slightly. Stir continuously to avoid burning. Remove from the heat and allow to cool.
  • In a large salad bowl, mix the cooled pumpkin, goats cheese and rocket together until combined. Add a drizzle of reserved oil from the marinated goat cheese (or use some olive oil instead) and sprinkle the pine nuts and pepitas over the top. Serve immediately, or cover and store in the refrigerator and serve cold when required.

Notes

  1. Pumpkin – I use Kent, Butternut or Jap pumpkin, or a mix. Any type of roasting pumpkin can be used, or swap for sweet potato or a mix of roasted vegetables like beetroot, potato and carrot if preferred.
  2. Rocket – Rocket (arugula) gives this beautiful salad a lovely, peppery flavour. But if you prefer something milder, you can also swap it for baby spinach, or use a mix of both.
  3. Goats cheese – Goats cheese gives a lovely creamy and slightly salty flavour to the salad. While you can use any type of goat cheese, I prefer the marinated kind (Meredith Dairy) for extra flavour. That way, you can also drizzle some of the herb-infused oil over the finished salad for extra flavour. You could also use feta or grilled haloumi instead, if you prefer.
  4. Store leftovers in the fridge for 2-3 days.
  5. Cut the pumpkin cubes to the same size, to ensure that the pumpkin cooks consistently.
  6. Use a good quality cheese for the best results. I choose a good quality marinated goat cheese, but you can also use a creamy feta or grilled halloumi.
  7. Add a drizzle of oil from the marinated goat cheese for extra flavour. Or use olive oil instead.
  8. If making the salad ahead, make sure the pumpkin is fully cooled before tossing the ingredients together, so the rocket doesn’t wilt.
  9. Storage; If you are not serving it immediately, store the salad in an airtight container in the fridge for up to 3 days.
  10. If the oven temperature is too low, the pumpkin will sweat and become soft and soggy instead of crisp and caramelised. Set the oven temp to 240 C/464 F to draw out the moisture and make the pumpkin lovely and golden. Be careful not to overcook it, or it will become mushy and not hold its shape in the salad.
  11. Please note that the nutrition information is based on the salad being divided into 5 individual bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the salad.
  12. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 270kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 81mg | Potassium: 978mg | Fiber: 2g | Sugar: 8g | Vitamin A: 21885IU | Vitamin C: 25mg | Calcium: 107mg | Iron: 3mg