Pumpkin Salad

This salad is the perfect addition to your Christmas spread!

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15 mins
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25 mins
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  1. Preheat your oven to 200°C. Place the pumpkin cubes on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Toss until the pumpkin is well-coated, then roast in the oven for 20-25 minutes, or until tender and lightly browned.
  2. While the pumpkin is roasting, toast the walnuts in a dry skillet over medium heat until fragrant, being careful not to burn them. Remove from heat and set aside.
  3. To prepare the dressing, whisk together the olive oil, honey, balsamic vinegar, salt, and pepper in a small bowl. Set aside.
  4. Once the pumpkin is ready, let it cool slightly. In a large salad bowl, combine the roast pumpkin, toasted walnuts, dried cranberries, crumbled feta, and salad leaves. Drizzle the dressing over the top and gently toss to combine.
  5. Serve the salad immediately, or refrigerate it until ready to serve. Enjoy your festive and delicious Christmas summer salad!


  • 1 small pumpkin, peeled and cut into 1-inch cubes
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1 cup of walnuts
  • 1 cup of dried cranberries
  • 200g feta cheese, crumbled
  • Mixed salad leaves (such as spinach, rocket, and lettuce)
  • For the dressing:
  • 2 tablespoons of olive oil
  • 1 tablespoon of honey
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste

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