Roasted Pumpkin & Rocket Salad with Pine Nuts
A vibrant, seasonal salad — tender golden pumpkin roasted until sweet and caramelised, tossed with fresh peppery rocket (arugula), crunchy toasted pine nuts, and creamy cubes of vegan feta. Drizzled with a bright, zesty lemon vinaigrette that perfectly balances the pumpkin's natural sweetness. Warm, satisfying, and full of texture — beautiful enough for a feast and simple enough for everyday! Completely plant-based.
Shared by jessy
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Salad Base;
- 500 g pumpkin or butternut squash — peeled, seeded, cut into 2 cm cubes
- 3 tbsp extra-virgin olive oil — for roasting.. ½ tsp sea salt
- ¼ tsp black pepper.. ½ tsp dried thyme or oregano
- 4 cups fresh rocket (arugula) — washed and dried.. ⅓ cup pine nuts — toasted
- 100 g vegan feta — crumbled or cubed.. Optional: pumpkin seeds for extra crunch
- #Lemon Vinaigrette;
- 3 tbsp extra-virgin olive oil.. 1½ tbsp fresh lemon juice
- 1 tsp lemon zest.. 1 tsp maple syrup.. ½ tsp Dijon mustard
- 1 small clove garlic — minced finely.. Sea salt & black pepper — to taste
👩🍳 Instructions
- 1
Roast the pumpkin: Preheat oven to 200°C (400°F). Toss pumpkin cubes with olive oil, salt, pepper, and dried herbs. Spread in a single layer on a baking tray. Roast 25–30 minutes until golden and tender — edges should be slightly caramelised. Let cool to warm room temperature.
- 2
Toast the pine nuts: Dry-fry in a small pan over low heat 2–3 minutes until golden and fragrant. Watch closely — they burn in seconds! Set aside.
- 3
Make the dressing: Whisk together olive oil, lemon juice, zest, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth and creamy. Taste and adjust — more lemon for brightness, a pinch of salt to balance.
- 4
Assemble the salad: Arrange fresh rocket on a large platter. Top with warm roasted pumpkin — its warmth releases lovely flavour. Scatter with toasted pine nuts and crumbled vegan feta.
- 5
Dress & serve: Drizzle generously with lemon vinaigrette just before serving. Toss gently or leave layered — delicious warm or at room temperature. Best enjoyed fresh!