Roast Pumpkin & Olive Salad

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800g pumpkin cut into 2cm cubes

100g baby spinach leaves

20 kalamata olives, pitted

pine nuts, lightly dry roasted

Pumpkin seasoning

2 tbsp extra-virgin olive oil

1/2 tsp ground cumin

1/2 tsp cayenne pepper

salt flakes & freshly ground pepper

Salad dressing

1 tbsp red wine vinegar

60ml (3tbsp) extra-virgin olive oil


1. Pre-heat the oven to 200 degrees Celsius.

2. Combine the pumpkin and seasoning mix. Make sure the pumpkin pieces are well coated with oil and seasoning. Bake in a roasting tin or pyrex dish for 30-40 minutes until the pumpkin is tender and slightly caramelized. Cool. You can adjust the cumin & cayenne pepper to your liking.

3. Place the dressing ingredients in a jam jar, screw the lid on and shake to combine.

4. Assemble the salad. Start with the spinach leaves, then scatter over the pumpkin, olives, and pine nuts. Drizzle the salad with dressing just before serving.

Bon Appetit!

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