Warm Pumpkin Salad

Love salad? Want a bit of a twist on the conventional? Here is my Rainbow, roast pumpkin salad – perfect for those slightly cooler days




·      1 handful mixed lettuce leaves

·      1 handful baby spinach

·      1 pickled red capsicum, cut into strips. ( I buy these in the international section in a jar in my local supermarket)

·      1 medium ripe tomato, cut into quarters, then quartered again.

·      ¼ cup sprouts (I like mung bean, but any will do)

·      1 medium navel orange; peeled and cubed.

·      1 Lebanese cucumber, cubed.

·      1 cup roasted pumpkin – still warm. ( I just cube and roast mine in a little bit of olive oil at 180 degrees for 30 minutes)

·      1/3 cup pumpkin seeds (pepitas) – or any that takes your fancy.

·      1/3 cup activated almonds – again, you are only limited by your imagination.

·      100g sheep or goats feta



In a clean glass bottle, mix together

·      50ml apple cider vinegar,.

·      30ml extra virgin olive oil.

·      ½ tsp. Celtic salt

·      ¼ tsp. cracked pepper (to taste)

·      ½ tsp. wakame or dulse flakes


In a salad bowl:

·      Lay down the mixed together lettuce leaves and baby spinach.

·      Then add tomatoes and cucumber.

·      Add orange

·      Add sprouts

·      Add picked capsicum strips

·      Add nuts and seeds

·      Lay roast pumpkin on top.

·      This is when I add the dressing – I like to add the feta last – it stys nice and white this way.

·      Add the feta

·      Serve immediately with any mains of your choice.