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Caramelised pumpkin, rocket and goat’s cheese salad

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This pumpkin, rocket and goat’s cheese salad recipe is a game changer for entertaining. Finished with a honey and olive oil dressing, it's as simple as it is delicious.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes
Caramelised pumpkin, rocket and goat's cheese salad


  • ½ Kent pumpkin, seeded, cut into wedges
  • ½ tsp ground paprika
  • ¼ cup sage leaves
  • ½ cup (50g) walnuts, toasted, chopped
  • ¼ cup (50g) pepitas (pumpkin seeds), toasted
  • 60g pkt Coles Australian Baby Rocket
  • 100g goat’s cheese, crumbled
  • 2 tbs honey
  • 1 tbs extra virgin olive oil

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin in a single layer over the prepared tray. Spray with olive oil spray. Sprinkle with the paprika. Season.
  2. Step 2

    Roast the pumpkin, turning occasionally, for 20-25 mins or until just tender. Sprinkle with sage leaves and roast for a further 5 mins or until the sage is crisp and pumpkin is tender.
  3. Step 3

    Transfer the pumpkin mixture to a serving platter with the walnuts, pepitas, rocket and goat’s cheese. Combine the honey and oil in a small jug. Drizzle over pumpkin mixture. Serve immediately.