Easy, delicious and layers upon layers of flavour. This roasted pumpkin salad balances sweet, tangy, savoury, crunchy and creamy elements in every bite. Mild, creamy goat’s cheese pairs beautifully with sweet roasted pumpkin and crunchy walnuts, creating a salad that’s anything but boring.
A mix of baby spinach and rocket (arugula) brings fresh, nutrient-dense greens and a subtle peppery note you won’t get from spinach alone. Aim for a roughly 50/50 mix for the best balance.
This salad works well as a light main or an impressive side. It’s similar in style and freshness to other simple dishes like San Choy Bow (lettuce wraps), chicken salad with cranberries and avocado, Vietnamese rice paper rolls (summer rolls) or a red cabbage salad. Prepare the components ahead if needed and assemble just before serving so the leaves stay crisp.
Ingredients
- Baby spinach and rocket (arugula) — fresh, nutrient-dense greens. Use a 50/50 mix.
- Pumpkin — any variety will work; Kent (Kabocha) is excellent for roasting.
- Goat’s cheese — creamy and mild; feta is a good substitute if preferred.
- Walnuts — provide crunch and flavour. You can swap for pecans, cashews or pine nuts if you prefer.
Step by step instructions
Preheat the oven to 220°C / 430°F. A high heat encourages caramelisation on the pumpkin pieces, bringing out their natural sweetness.
Toss the pumpkin cubes with a little olive oil, salt and pepper and spread them in a single layer on a baking tray with room between each piece. Roast on the top shelf for about 30 minutes, until the edges are lightly caramelised. No need to flip.
When removing the pumpkin, use a flat spatula to gently loosen each piece from the tray — tongs can tear the soft roasted flesh.
While the pumpkin roasts, make the candied walnuts. In a small pan, dissolve caster sugar with a little water over medium-high heat. When the sugar is bubbling and fully melted, stir in the walnuts to coat. Spread them out on a lined baking tray with space between each nut so they don’t stick together, then roast for about 5 minutes on a middle shelf.
For the vinaigrette, whisk or shake together balsamic vinegar, extra virgin olive oil, honey, salt and pepper until the dressing is emulsified (the oil and vinegar are combined and no longer separated). A mason jar is handy for shaking the dressing well.
Allow the pumpkin to cool for about five minutes so it won’t wilt the leaves when assembled. Arrange the salad on a serving platter: start with the spinach and rocket, top with the roasted pumpkin, break the goat’s cheese into small pieces with a butter knife, and scatter the candied walnuts over the top. Drizzle the vinaigrette just before serving.
Tips for making this perfect every time
- Cool roasted pumpkin slightly before adding to the salad so the leaves remain crisp.
- Use a butter knife for goat’s cheese to cut small pieces easily — it’s softer than feta.
- Dress the salad seconds before serving to keep the greens fresh and vibrant.
- To revive limp leaves, soak spinach and rocket in cold water for about 10 minutes; it restores their crispness.
- Choose a good-quality balsamic — it makes a noticeable difference in the dressing’s flavour.
Good to know (FAQs)
Because the salad has sweet and tangy notes, it pairs well with savory dishes like pan-seared pork chops or roast pork. The contrast of vinegar and sweetness complements pork especially nicely.
Yes. Roast the pumpkin and prepare the candied nuts and vinaigrette ahead of time, but keep the greens separate and combine everything just before serving to preserve texture.
More delicious side dishes to make
-
Chinese Broccoli with Oyster Sauce and Shiitake Mushrooms
-
Salt and Pepper Squid
-
Asian Pork Meatballs
-
No Yeast Naan Bread (with yoghurt)
Made this recipe? Let me know your thoughts or questions in the comments below — I’d love to hear how it turned out.
Happy eating! – Gen
📖 Recipe
Pumpkin Salad with Spinach and Goat’s Cheese
Ingredients
- 120 g baby spinach and rocket leaves mix (50/50, about 3 big handfuls)
- 60 g goat’s cheese (or feta)
Roast Pumpkin
- 800 g pumpkin, peeled and cut into 2 cm / 1 inch cubes (about 7 cups)
- ½ tbsp olive oil
- Salt and pepper
Candied roast walnuts
- ½ cup walnuts (or pecans, cashews, pine nuts)
- 1 tbsp caster sugar
- ½ tbsp water
Balsamic Vinaigrette Dressing
- 1½ tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- ½ tbsp honey
- Salt and pepper to taste
Instructions
- Toss the pumpkin with olive oil, salt and pepper and spread in a single layer on a baking tray. Roast at 220°C / 430°F for 30 minutes on the top shelf until the corners are lightly caramelised.
- While the pumpkin roasts, make the candied walnuts: dissolve sugar in water over medium-high heat, add walnuts and coat them. Spread on a lined tray with space between each nut and roast for 5 minutes on the middle shelf.
- Mix the vinaigrette ingredients in a small bowl and whisk until emulsified, or shake them together in a jar.
- Let the roasted pumpkin cool for a few minutes so it won’t wilt the greens.
- Assemble the salad: lay the spinach and rocket first, top with pumpkin, break the goat’s cheese into small pieces with a butter knife, and scatter the candied walnuts.
- Drizzle the vinaigrette over the salad just before serving.
Notes
Note 1: Use a flat spatula to gently loosen roasted pumpkin cubes from the tray to avoid breaking them.
Note 2: Emulsifying the dressing means mixing the oil and vinegar until they are combined and no longer separate.
To revive soft spinach or rocket, soak in cold water for about 10 minutes to restore crispness.
Nutrition
Carbohydrates: 20.5 g |
Protein: 9.8 g |
Fat: 22.9 g