Roast Pumpkin Salad with Feta, Walnuts & Pickled Red Onion
This roast pumpkin salad with feta, walnuts and pickled red onion is simple, flavour-packed and finished with a honey mustard vinaigrette. Great for any season.
Servings: 6 serves
Ingredients
Quick Pickled Red Onion
- Half a large red onion sliced
- 2 teaspoon sugar
- 60 mL red wine vinegar
- 60 mL water
- Pinch of salt
Honey Mustard Vinaigrette
- 1 teaspoon dijon mustard
- 1 teaspoon seeded mustard
- 1 teaspoon honey
- 30 mL white wine vinegar
- 60 mL olive oil
Salad
- 600 g pumpkin after peeling, cut into cubes
- 20 mL olive oil
- Salt and pepper
- 90 g rocket
- 50 g cranberries
- 75 g walnuts
- 100 g feta
Instructions
Quick Pickled Red Onion
- In a small bowl or jar, add sugar, vinegar, water and salt and stir until the sugar and salt dissolve. Add sliced red onions and press down so they are fully submerged in the pickling liquid.
- Cover and refrigerate for at least 30 minutes, while you prepare the rest of the ingredients.
Honey Mustard Vinaigrette
- In a small jug or jar, combine all of the vinaigrette ingredients and whisk thoroughly until combined.
Salad
- Preheat oven to 180ºC and line an oven tray with baking paper. Toss cubed pumpkin in olive oil, salt and pepper and spread out on the tray.
- Roast for 30-40 minutes until pumpkin is soft and caramelised at the edges. Set aside to cool.
- To assemble the salad, place rocket leaves, roast pumpkin, crumbled feta, crushed walnuts, cranberries and pickled onions in a large serving bowl. Drizzle with the vinaigrette and toss well right before serving.