Roasted Pumkin Walnut & Fetta Salad
Roasted Pumkin Walnut & Fetta Salad
This roasted pumpkin, walnut and fetta salad is a simple yet satisfying dish that brings together fresh greens and comforting roasted vegetables. Dark garden lettuce forms a crisp, refreshing base, while thinly sliced red onion adds gentle sharpness to balance the sweeter elements of the salad.
Roasted pumpkin is the hero ingredient, providing natural sweetness and a soft, tender texture once cooled. Its warmth and flavour contrast beautifully with the fresh greens, making the salad feel more substantial than a typical leafy side. Crunchy walnuts add nuttiness and bite, while crumbled fetta introduces a creamy, slightly salty finish that ties the flavours together.
A small splash of vinegar and cracked black pepper lifts the salad without overpowering the ingredients. The final drizzle of balsamic honey glaze adds mild sweetness and acidity, enhancing the roasted pumpkin and rounding out the dish.
This salad works well as a standalone light meal or as a versatile side alongside grilled meats or barbecued dishes. It’s easy to prepare, visually appealing, and well suited to everyday meals or entertaining.
Roasted pumpkin is the hero ingredient, providing natural sweetness and a soft, tender texture once cooled. Its warmth and flavour contrast beautifully with the fresh greens, making the salad feel more substantial than a typical leafy side. Crunchy walnuts add nuttiness and bite, while crumbled fetta introduces a creamy, slightly salty finish that ties the flavours together.
A small splash of vinegar and cracked black pepper lifts the salad without overpowering the ingredients. The final drizzle of balsamic honey glaze adds mild sweetness and acidity, enhancing the roasted pumpkin and rounding out the dish.
This salad works well as a standalone light meal or as a versatile side alongside grilled meats or barbecued dishes. It’s easy to prepare, visually appealing, and well suited to everyday meals or entertaining.
Ingredients
- Fresh garden lettuce (darker varieties work well)
- ½ red onion, thinly sliced and rings halved
- Roasted pumpkin, cut into ~1.5 cm cubes and cooled
- ½ cup walnuts, roughly broken up
- 1 teaspoon vinegar
- 50 g fetta, crumbled
- ½ teaspoon cracked black pepper
- Optional: ½ red capsicum, cut into small strips
- Balsamic honey glaze, to finish
Method
- Prepare pumpkin: Roast pumpkin cubes earlier until just tender. Allow to cool completely before assembling the salad.
- Base salad: In a large bowl, mix the lettuce, capsicum (if using), red onion, vinegar, and cracked pepper, then plate.
- Add pumpkin: Gently place the cooled roasted pumpkin on top of the salad mixture.
- Finish layers: Sprinkle over the walnuts, then crumble the fetta on top.
- Dress: Lightly drizzle with balsamic honey glaze just before serving.
Shopping List
- Lettuce (darker variety if preferred)
- Red onion
- Pumpkin (suitable for roasting)
- Walnuts
- Vinegar
- Fetta
- Red capsicum (optional)
- Balsamic honey glaze
Optional Extras
- Rib fillet, scotch fillet, or a similar cut pairs well with this salad.
- Cook the steak to your liking.
- Allow to rest, then slice thinly.
- Lay the sliced steak over the salad just before serving.
Nutrition
Energy260 cal / 1088 kJ
Carbs17g
Net Carbs13g
Fibre4g
Protein6g