Warm Pumpkin Salad

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(5 standard serves)

Don’t let the cooler weather stop you from enjoying salads- add leftover meat and heat at work for a satisfying lunch.


750g pumpkin (carrots or beetroot could also be used)

2 Tbsp olive oil

Salt and pepper to taste

4 cloves crushed garlic

1 red onion

2 Tbsp pumpkin seeds

1 ½ cups baby spinach (or other salad greens of choice)

400g can of cannelini beans

100g reduced fat feta


2 Tbsp red wine/balsamic vinegar

¼ Tbsp olive oil

2 Tbsp fresh parsley

1 tsp wholegrain mustard


1.   Preheat oven to 180 degC. Place pumpkin in a roasting dish, drizzle with 1 Tbsp olive oil and season with salt and pepper. Cook for 30 minutes until tender.

2.   Heat the other 1 Tbsp of olive oil in a frying pan and gently cook the garlic and red onion. Add the pumpkin seeds and cook for a further 2 minutes, stirring until the seeds start to change colour.

3.   Add the drained beans to the pan and warm through. Combine the pumpkin, bean mixture and spinach in a serving dish, crumble over feta and drizzle with combined dressing ingredients.