Pumpkin Avocado Feta Salad

Pumpkin Avocado Feta Salad
Prep time
Cook time
Total time
Serves: 4
  • Salad
  • 600 g butternut pumpkin - cut into 2 cm or ¾" cubes (see notes)
  • 1 tbsp olive oil
  • salt & pepper
  • 1 large ripe avocado - cubed
  • 80 g danish feta - crumbled
  • ¼ cup pine nuts
  • 60 g baby rocket/arugula roughly torn if needed
  • 60 g baby spinach leaves
  • Dressing
  • 2 tbsp olive oil
  • ¼ tsp balsamic vinegar
  • ¼ tsp dijon mustard
  • salt & pepper
  1. Preheat oven to 200 c / 390 f (fan forced)
  2. Toss pumpkin in olive oil with salt & pepper, then spread pumpkin in a single layer on baking tray & bake for 15 mins, then flip pumpkin over & bake for a further 15 mins or until brown around the edges & cooked through (see notes)
  3. While pumpkin is baking, in a medium serving bowl add rocket/arugula, baby spinach & avocado, and mix gently to combine slightly
  4. In a small fry pan without oil, toast pine nuts until golden (watch them as they can burn quickly!) then remove to a bowl straight away or they will continue to colour
  5. Combine dressing ingredients in a small jar and shake well, then adjust to taste
  6. Add pumpkin, feta and half the pine nuts to greens in serving bowl along with about half of the dressing and mix gently again to combine (I use my hands)
  7. Sprinkle remaining pine nuts over the top, drizzle with remaining dressing & serve