roast pumpkin salad in bowl

Roast Pumpkin Salad

5 from 6 votes
COURSE: Main Course
CUISINE: Australian
KEYWORD: pumpkin salad, roast pumpkin salad
PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
SERVINGS: 4 people
CALORIES: 357kcal
AUTHOR: The Home Cook's Kitchen
Delicious, easy to make, simple salads are our favourites at the moment! This roast pumpkin salad is a winner.


  • 500 g pumpkin, 1 lbs, around half a butternut squash or a 1/4 of a whole kent pumpkin
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 250 g green beans, top and tailed, around 1/2 lbs or a good handful
  • 100 g feta cheese, 3.5 oz, or a regular store bought block
  • 2 cups spinach, packed, washed spinach

Honey Mustard Dressing

  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp red wine vinegar
  • 6 tbsp good quality olive oil


  • Preheat oven to 200C/400F
  • Toss the pumpkin and red onion in the olive oil and salt and pepper
  • Lay pumpkin and onion out on a baking tray lined with parchment paper. Bake for 30-45 minutes, or until crispy and starting to caramelise.
  • Meanwhile place the green beans in a bowl, and pour boiling water over them unitl they're covered. Sit the beans for 3-5 minutes until they're crunchy. Strain, then immediately rinse in cold water until they're cold to stop the cooking process.

Honey Mustard Dressing

  • Place all the dressing ingredients in a jar, and shake until well combined.
  • Assemble the salad. Place spinach in bowl, followed by pumpkin and onion, green beans then feta. Pour over the honey mustard dressing and toss until well combined.


Calories: 357kcal | Carbohydrates: 18g | Protein: 7g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 603mg | Potassium: 696mg | Fiber: 3g | Sugar: 9g | Vitamin A: 12585IU | Vitamin C: 25mg | Calcium: 194mg | Iron: 2mg
Tried this recipe? Post a pic and tag me! Tag @thehomecookskitchen or use the hashtag #thehomecookskitchen!