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roast pumpkin salad in bowl

Roast Pumpkin Salad

The Home Cook's Kitchen
Delicious, easy to make, simple salads are our favourites at the moment! This roast pumpkin salad is a winner.
5 from 6 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Australian
Servings 4 people
Calories 357 kcal


  • 500 g pumpkin 1 lbs, around half a butternut squash or a ¼ of a whole kent pumpkin
  • 1 red onion cut into wedges
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 250 g green beans top and tailed, around ½ 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: 357kcalCarbohydrates: 18gProtein: 7gFat: 30gSaturated Fat: 7gCholesterol: 22mgSodium: 603mgPotassium: 696mgFiber: 3gSugar: 9gVitamin A: 12585IUVitamin C: 25mgCalcium: 194mgIron: 2mg
Keyword pumpkin salad, roast pumpkin salad
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