Roasted Pumpkin and Pine Nut Salad

By July 24, 2017June 29th, 2020Salads, Vegetarian/Vegan

Quick-Easy-Delicious Salad perfect addition to any BBQ


  • ½ cup pumpkin, cut into chunks
  • ½ cup sweet potato, cut into chunks
  • ½ small potato, cut into chunks
  • 1 small fresh beetroot, cut into chunks
  • 4-6 sun dried tomatoes, cut in half
  • 2 tablespoons of feta cheese, cut into chunks
  • 2 tablespoons pine nuts
  • ¾ cup baby spinach, water crest or rocket
  • 1 tablespoon of the sun dried tomatoes oil
  • ½ teaspoon seeded mustard
  • salt and pepper


Preheat oven 180º

  • Spread the vegetables (except the spinach and sun dried tomatoes), over a roasting tray and roast in oven for 10 minutes
  • Add the pine nuts to the tray and roast for another 5-10 minutes, till vegetables are just done
  • Remove from oven and cool
  • Spread spinach water crest or rocket over the base of serving plate
  • Top with the vegetables, pine nuts, sun dried tomatoes and feta cheese
  • Mix the mustard and the oil together
  • Drizzle the oil over all the salad
  • Season to taste

   Note:  This recipe is my daughter Kim’s, its the dish she likes to take when asked to bring a plate

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