Roasted Pumpkin Salad with Orange Vinaigrette

Roasted Pumpkin Salad with Orange Vinaigrette 



  • 1.2 lb pumpkin (after peeling), cut into 1.25" cubes
  • 1 1/2 tbsp olive oil
  • Salt and pepper



  • 2.5 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Taylor Pass honey
  • Salt and pepper



  • 1/4 cup pine nuts
  • 2 oz feta, crumbled (or more!!


  1. Preheat oven to 430 F.

  2. Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy.

  3. Shake Dressing in a jar. Taste and adjust to taste.

  4. Toast pine nuts in a dry skillet over medium heat until lightly golden and it smells nutty.

  5. Add pumpkin, just a bit of feta and pine nuts into mixing bowl, then GENTLY toss just to disperse the feta.

  6. Transfer to a serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with dressing.

  7. Serve.
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