This beautifully earthy and simple to make salad can be used as a tasty side salad or if you are a salad fan like myself, you could add a good source of protein and have it as a main meal. The stunning combination of flavours work perfectly together, and I am always greeted with “can I have this recipe please” when I serve it at a BBQ with friends or family. Sweet and crispy roast pumpkin, pine nuts, creamy goat cheese, peppery rocket, baby spinach and splashes of cold pressed extra virgin olive oil is all you need for this lovely salad.
It is important to use soft goat or sheep feta for this recipe as it makes up part of the dressing with the way it spreads throughout the dish and onto the salad leaves.
It is a perfect salad for a family Christmas gathering or you can make it in advance and take it to work for lunch and add the olive oil just before serving.
Most of my clients that I see in the wellness clinic have busy lives and are time poor. For this reason, it is imperative that recipes I share are quick and easy without sacrificing taste. I am happy to say that this recipe certainly meets this KPI. Let me explain why you will adore this recipe:
Only 6 ingredients
20-30 minutes to prepare
You can make it ahead of time and simply add the olive oil when ready to serve
Can be eaten the next day (if you have any left as it is a party pleaser)
A healthy meal option made with real ingredients
Can be used as a base salad where other ingredients can be added for a main meal. For extra protein (which I always recommend when eating for energy, weight and blood sugar management), you can add sustainably sourced quinoa, organic steamed chicken, roasted beetroot or simply experiment. It is also lovely with some avocado as a source of healthy fat.
I hope you enjoy this recipe as much as my family enjoys it.
- 1.5 kg Japanese or butternut pumpkin, cut into small 1-2cm cubes
- 150 grams soft goat cheese broken up into roughly cut small pieces. I use the Meredith Dairy marinated goat cheese in olive oil. It is found in a jar and is 1005 Australian owned which I love.
- 3 cups rocket leaves
- 3 cups baby spinach leaves
- ½ cup raw pine nuts
- 4-5 tablespoons of cold pressed extra virgin olive oil for drizzling over your salad
- 1-2 tablespoons of olive oil for cooking your pumpkin
- 1 teaspoon maple syrup
- Pepper to taste
Pre-heat the oven to 220 °C
Cut your pumpkin into small cubes and place in a bowl
Mix your olive oil for cooking with maple syrup
Pour olive oil mix onto pumpkin and toss through
Spread cubed pumpkin in a single layer onto a baking dish covered with baking paper
Bake the pumpkin for 20-30 minutes, turning halfway through until it is crispy on the edges and a golden-brown colour
Now cool the pumpkin and start preparing your other salad ingredients
Allow the pumpkin to cool on the tray while you prepare the other ingredients
Heat up a non-stick fry pan on low heat and add the pine nuts. Stir constantly until the pine nuts start to brown slightly and remove from heat
Allow pine nuts to cool
In a large salad bowl combine your rocket, baby spinach, and toss so they are mixed nicely
Now add you cooled roasted pumpkin, goat cheese and toss gently
Sprinkle pine nuts on your salad, drizzle your olive oil and toss again
If preparing this salad in advance, cover and keep in the fridge and wait for serving before you drizzle the olive oil.