Roast Pumpkin and Tomato Salad

clock 15 minutes + 10 minutes bowl Serves 8


  • 1/2 pumpkin, seeded, cut into 2cm wedges
  • 2 Tbsp olive oil
  • 250g mixed tomatoes, halved
  • 150g baby spinach leaves
  • 1/4 cup toasted pine nuts
  • 100g feta, to serve, and pomegranate seeds to serve (optional)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp balsamic glaze
  • 2 tsp wholegrain mustard
  • Salt and pepper to taste
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  • 1. Preheat oven to 200°C.

  • 2. On an oven tray, toss pumpkin with oil. Bake for 20 minutes until just tender and golden.

  • 3. To make the dressing, whisk all the ingredients together in a small jug. Season.

  • 4. In a bowl, combine pumpkin, tomatoes, spinach and pine nuts. Season. Drizzle with dressing and toss well. Top with crumbled feta and pomegranate seeds to serve.

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