Roasted Pumpkin Wedges Salad with Feta


So last Friday I had practically run out dinner ideas and was essentially in no mood to cook something complicated. It was time to raid the pantry and see what could I put together with minimal fuss. As expected I had some salad leaves, some fresh danish feta and a half cut pumpkin. i remember eating roasted pumpkin wedges at the ‘Bottle & Beast’ pop-up restaurant as a side dish. It was a simple side dish with pumpkin wedges roasted with all-spice, cinnamon and olive oil. The end result was a delicious nutty flavour.

I decided as I usually do, to do a twist on the same and make a pumpkin wedges salad. This even saved my lazy soul from having to peel the pumpkins, which I find really hard to do.  I had Kent pumpkin on hand which is what i used but you can easily use any that you have on hand. I simply cut the pumpkin half into wedges and seasoned it with salt pepper and some fresh rosemary with a drizzle of olive oil and roasted it at 180C for 30-40 minutes until they were slightly charred on the edges and soft.


The sweetness of the pumpkin goes very well with the peppery taste of  spinach, rocket leaves and kale. I used a mix of spinach and rocket leaves washed and dried and ready to use. Finished it off with some toasted pepitas and crumbled feta cheese and drizzled with a simple dressing of mustard and balsamic vinegar. It was a simple, filling and power packed dinner with all the healthy goodness of nutrients and vitamins in pumpkin and spinach. If you want to jazz it up a little more then just add some crisp bacon to the salad as well.

Roasted Pumpkin Wedges Salad with Feta

  • Servings: 2-4
  • Time: 1hr
  • Difficulty: “easy”
  • Print


  • 1/2 Kent Pumpkin cut into wedges skin on (seeds removed)
  • 2 cups mixed spinach and rocket leaves
  • 100gms fresh Feta cheese
  • 1/3 cup toasted pepita seeds (you could also use toasted walnuts or pine nuts )
  • 1-2tbsp olive oil
  • 1tbsp chopped fresh rosemary (optional)
  • Salt and pepper to taste


  • 2tbsp extra virgin olive oil
  • 2tbsp wholegrain mustard
  • 1tbsp balsamic vinegar
  • 2tsp honey
  • Sea salt and crushed black pepper to taste


  1. Pre heat the oven to 180C.
  2. Arrange the pumpkin wedges on a baking tray. Season with salt & pepper and drizzle the olive oil. Sprinkle the chopped rosemary and give the whole tray a good shake so that the wedges are evenly coated. Roast for 30-40 mins until they are slightly charred on the edges and soft .
  3. Take the wedges out and let them cool slightly.
  4. For the dressing – combine all the ingredients and mix well until combined and set aside. Season to taste with cracked pepper and sea salt.
  5. In a flat casserole dish arrange the salad leaves at the bottom. Put the pumpkin wedges on top. Sprinkle with toasted pepitas and crumbed feta cheese.
  6. Drizzle the dressing on top of the salad and serve.

You can serve this as a side dish with a roast chicken or grilled fish, or on its own as a main meal.


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