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Roast Pumpkin and feta salad

This salad is substantial enough to eat on its own, or as a side salad alongside lean chicken, meat, or fish. 


~500g of pumpkin

1tsp ground turmeric

1tsp ground cumin

1 cup of uncooked wholegrains e.g. quinoa, brown rice, freekeh. 

Shredded leafy greens e.g. spinach, lettuce, silverbeet 

100g feta cheese cubed

1 x red onion sliced 

Handful of sunflower seeds 

Handful of pumpkin seeds 

If you have a tin of chickpeas or brown lentils, they can be a nice addition too. 



2-3Tbsp Balsamic vinegar 

¼ cup Olive oil 

Juice of one lemon

1Tsp wholegrain mustard 



  1. Cut roast veggies into 2cm cubes and place on a roasting tray. 
  2. Sprinkle turmeric, cumin, and a drizzle of oil over roast veggies. Bake at 200deg for ~20 minutes or until roast veggies are cooked and soft. 
  3. Cook quinoa or brown rice in a pot: add 1 cup of grains and 2 cups of water. Bring to the boil, and then reduce to a low simmer with the lid on. Cook until water is absorbed and rice or quinoa is nice and fluffy. You may need to add a little more water if the grains aren’t cooked yet but the water has all absorbed. 
  4. Once the pumpkin and grains are cooked, add them to a large mixing bowl along with feta cubes, shredded leafy greens, red onion, and seeds. Mix well. 
  5. Mix dressing ingredients well in a mug and pour over the salad before serving. 
  6. Enjoy 🙂
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