- Egg free
- Seafood free
- Shellfish free
- Sesame free
- Soy free
- Wheat free
- Gluten free
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
- Peanut free
The right salad can be a deliciously satisfying meal on its own or the perfect partner to other dishes. This pumpkin and walnut salad is ideal for both.
- Serves4
- Cook time25 minutes
- Prep time25 minutes
Ingredients
- 1/2 Kent pumpkin, seeded, cut into wedges
- 10g butter
- 1 tbs white sugar
- 2/3 cup (70g) walnuts pieces, toasted
- 1/4 tsp salt
- Pinch ground chilli (optional)
- 2 tbs marinated fetta oil
- 2 tbs lemon juice
- 1 tbs honey
- 60g Coles Butter Leaf Blend
- 1 firm ripe pear, thinly sliced
- 1/3 cup (45g) craisins
- 1/2 cup chopped flat-leaf parsley
- 1/2 bunch chopped chives
- 150g marinated fetta, crumbled
- Flat-leaf parsley and chives, extra, to serve
Nutritional information
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.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange the pumpkin in a single layer over one of the lined trays. Spray with olive oil spray. Season.
Step 2
Bake, turning halfway through cooking, for 25 mins or until just tender.
Step 3
Meanwhile, place the butter and sugar in a medium saucepan over medium heat and stir for 1 min or until butter melts. Add walnuts and cook, stirring, for 5 mins or until the sugar dissolves, and mixture turns a caramel colour. Stir to coat the walnuts. Remove from the heat and spread walnuts in a single layer on the remaining lined tray. Sprinkle with salt and chilli and set aside for 10 mins to cool and set.
Step 4
Place the fetta oil, lemon juice and honey in a screw-top jar and shake until well combined. Season.
Step 5
Place lettuce, pear, craisins, parsley and chives on a large serving platter. Drizzle with half the dressing and toss to coat. Top with pumpkin wedges, fetta and walnuts. Drizzle with remaining dressing. Sprinkle with extra parsley and chives.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Leftover roasted pumpkin can be stored in an airtight container in the fridge for up to 3 days. Whizz it in the food processor to make a pumpkin soup, or mash it with a splash of milk and a knob of butter for a quick and easy side for a weeknight meal.
Pumpkin and walnut salad recipe
Salads are one of the most versatile dishes you can prepare. A salad can be the perfect side to pastas and barbecued meats, or a tasty and healthy lunchbox filler. But the right salad can also stand alone and star as a satisfying main meal, like this roast pumpkin, fetta and walnut salad.
Why use Kent pumpkin?
There are several varieties of pumpkin available and they come in different shapes, sizes and depth of colour. Kent pumpkins, sometimes known as ‘Jap’ pumpkins, have a traditional pumpkin shape, but have a mottled skin and golden flesh. When roasted, Kent pumpkin has a deliciously sweet flavour that brings a sublime balance to the saltiness of the fetta and the slight bitterness of the walnuts. And in this roast pumpkin salad with walnuts,those fabulous flavours are complemented by the perfect blend of additional ingredients.
What makes this roast pumpkin and walnut salad so satisfying and tasty
We know that there is so much more to building a winning salad than just tossing lettuce and tomato together ‒ with or without a dressing. This salad proves the point. Lettuce leaves, fresh herbs, fresh and dried fruit, nuts and fetta are tossed together with a luscious dressing that is both sweet, salty and zingy, ensuring satisfied taste buds.
Assembling the roast pumpkin salad with walnuts
This wonderfully vibrant pumpkin walnut salad can be served on a large flat plate or platter, so you can get creative with how to place the ingredients. But it does look particularly sumptuous with a slightly ‘tossed’ look, so that all the ingredients have their moment on stage.
Love this recipe?
If you love this pumpkin fetta walnut salad and you have a taste for Kent pumpkin, try our smoky roasted pumpkin with beans and chorizo recipe. Served with an avocado salsa, it makes a fabulous side or on its own as a super tasty light meal. And why not take your tastebuds to Japan with this gorgeous teriyaki roasted pumpkin and noodles salad. It’s guaranteed to impress your guests.
