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I love this salad and would eat it as least once a week. I grab a pumpkin when I grocery shop, roast it up and store it in the fridge. This salad can be used as a side dish or can be transformed into a delicious main with the addition of some more protein. Or enjoy a double serving as a carb-up option.
It’s particularly good with lamb, in my opinion. Enjoy!
Hands-on Overall
Serving size side
Nutritional values (per side)
Net carbs7.1 grams
Protein9.5 grams
Fat26.6 grams
Calories299 kcal
Calories from carbs 9%, protein 12%, fat 79%
Total carbs8.3 gramsFiber1.2 gramsSugars4 gramsSaturated fat8.4 gramsSodium520 mg(23% RDA)Magnesium82 mg(20% RDA)Potassium408 mg(20% EMR)
Ingredients (makes 4 servings)
- 300 g pumpkin such as Hokkaido, cubed (10.6 oz)
- 1 cup crumbled feta or goat’s cheese (150 g/ 5.3 oz)
- 1 pack rocket (arugula) (50 g/ 1.8 oz)
- 4 tbsp extra virgin olive oil (60 ml)
- 1 tbsp coconut aminos (15 ml)
- 5 tbsp pepitas (40 g/ 1.4 oz)
- salt and pepper, to taste
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel and cut the pumpkin into bite sized cubes (no peeling needed if you use Hokkaido squash).
- Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the coconut aminos. Season with salt and pepper and bake for 20 to 30 minutes. Remove from oven and let cool.
- To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.
- Sprinkle with the pepitas (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top. Store in a container in the refrigerator for up to one week.
Roasted Pumpkin Salad with Feta & Rocket
Step by Step
Ingredients
- 300 g pumpkin such as Hokkaido, cubed (10.6 oz)
- 1 cup crumbled feta or goat’s cheese (150 g/ 5.3 oz)
- 1 pack rocket (arugula) (50 g/ 1.8 oz)
- 4 tbsp extra virgin olive oil (60 ml)
- 1 tbsp coconut aminos (15 ml)
- 5 tbsp pepitas (40 g/ 1.4 oz)
- salt and pepper, to taste
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel and cut the pumpkin into bite sized cubes (no peeling needed if you use Hokkaido squash).
- Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the coconut aminos. Season with salt and pepper and bake for 20 to 30 minutes. Remove from oven and let cool.
- To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.
- Sprinkle with the pepitas (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top. Store in a container in the refrigerator for up to one week.
Nutrition (per serving, side)
Calories299kcal
Net Carbs7.1g
Carbohydrates8.3g
Protein9.5g
Fat26.6g
Saturated Fat8.4g
Fiber1.2g
Sugar4g
Sodium520mg
Magnesium82mg
Potassium408mg
Detailed nutritional breakdown (per side)
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