Roasted pumpkin salad with orange and goat’s cheese

Topped with goat’s cheese and a zesty orange dressing, this roasted pumpkin salad is the perfect side.

6 as a side


Note: + cooling time



  • 2 tbs olive oil
  • 1 garlic clove, crushed
  • 1 tbs finely chopped rosemary
  • 800g butternut pumpkin, cut into wedges
  • 3 oranges, peeled, thinly sliced
  • 1 radicchio, trimmed, leaves torn
  • 3/4 cup mint leaves
  • 3/4 cup flat-leaf parsley leaves
  • 200g marinated goat’s cheese, drained, crumbled
  • 3/4 cup (100g) hazelnuts, toasted, chopped

Orange dressing

  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbs sherry vinegar or red wine vinegar
  • 1 tbs orange juice
  • 1 tbs finely grated orange rind
  • 1 tsp Coles Dijon Mustard
  • 1 tsp finely chopped rosemary



Preheat oven to 230°C. Line a baking tray with baking paper. Combine the oil, garlic and rosemary in a small bowl. Arrange the pumpkin on the lined tray. Brush pumpkin with the oil mixture and season. Roast for 20 mins or until golden and tender. Set aside for 10 mins to cool slightly.


Meanwhile, to make the orange dressing, combine the oil, vinegar, orange juice, orange rind, mustard and rosemary in a screw-top jar. Season. Seal and shake well to combine.


Arrange the pumpkin, orange, radicchio, mint, parsley, goat’s cheese and hazelnut in a large serving bowl. Serve with the dressing.

Swap me You can try Australian or Danish style fetta here instead of the goat’s cheese.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.