Roasted Pumpkin & Fetta Salad
Prep time
Cook time
Total time
Serves: 8
  • 300-ish gms, (about ¼ large or ½ small) pumpkin – you can use any variety you prefer, I like Kent or Butternut best.
  • 1-ish tbs extra virgin olive oil
  • 100-ish gms mixed lettuce – you can also use baby spinach & rocket if you wish.
  • 1 apple – sweeter varieties like Royal Gala or Pink Lady are better, or substitute apple for pear if you prefer.
  • 1 lemon
  • A handful of fetta cheese – I prefer marinated fetta as it also acts as a dressing
  • 2-3 tbs pumpkin seeds (pepitas)
  • 1 tbs sesame seeds
  1. Preheat oven to 220 degrees celsius (non fan forced).
  2. Roughly dice pumpkin into 2cm squares – don’t be too precious about it, just keep in mind they will shrink quite a bit when roasted, so not too small.
  3. Place pumpkin on baking tray.
  4. Toss pumpkin in oil to coat & bake for 35 – 40 minutes (or until caramelised).
  5. Remove from oven, turn out onto paper towel & set aside to cool.
  1. Heat fry pan or skillet over high heat.
  2. Add pumpkin & sesame seeds.
  3. Dry toast by moving seeds around fry pan until they brown slightly (about 2 mins).
  4. Remove from heat & allow to cool
  1. In large salad bowl make a bed with lettuce.
  2. Dice apple in roughly 2cm pieces & sprinkle around lettuce.
  3. Squeeze lemon juice over apple pieces to add flavour & prevent browning.
  4. Add fetta by breaking up gently with your fingers.
  5. Spoon over a small amount of the marinade (maybe 2 tsp).
  6. Sprinkle toasted seeds over the top.
Recipe by Fresh Home Cook at