Roasted Pumpkin & Feta Salad with Toasted Pine Nuts and Garlic-Ginger-Sesame Dressing

Sweet caramelised pumpkin, crisp mixed lettuces, salty feta and buttery pine nuts tied together with a punchy, glossy garlic-ginger-sesame dressing.

Ingredients

• 900 g (2 lb) pumpkin or butternut squash, peeled and cut into 2.5 cm / 1-inch chunks
• 2 tbsp olive oil (for roasting)
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 120 g (4 oz) feta, crumbled
• 100 g (3–4 oz) mixed lettuces (e.g., romaine + butter lettuce + rocket/arugula)
• 1/3 cup pine nuts
• 1 medium cucumber, sliced into half-moons (**the “something else”**)
• 2 tbsp sesame seeds (white or black), optional but excellent
• 3 tbsp neutral oil (or light olive oil)
• 1 1/2 tbsp toasted sesame oil
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp soy sauce (or tamari)
• 1 1/2 tbsp honey (or maple syrup)
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, finely grated or crushed
• 1 tbsp water, to loosen as needed
• Black pepper, to taste

Method

• 1

  Step 1: Roast the pumpkin

  Preheat oven to **220°C / 425°F** (200°C fan). Toss pumpkin with **2 tbsp olive oil, 1/2 tsp salt, and pepper**. Spread on a large tray (don’t crowd—use two trays if needed). Roast **22–28 minutes**, turning once, until **deeply golden at the edges and tender** when pierced.

• 2

  Step 2: Toast the pine nuts (and sesame, if using)

  While pumpkin roasts, place pine nuts in a dry skillet over **medium-low heat**. Toast **3–5 minutes**, stirring often, until **golden and fragrant** (they burn fast—pull them early). Tip into a bowl immediately. If using sesame seeds, toast them in the same pan for **30–60 seconds** until aromatic.

• 3

  Step 3: Make the dressing

  In a jar or small bowl, combine **neutral oil, sesame oil, vinegar, soy sauce, honey, ginger, garlic, and a pinch of pepper**. Shake/whisk until glossy. Add **1 tbsp water** if you want it a bit looser (it should be pourable but still cling to leaves). Taste and adjust: more vinegar for tang, honey for sweetness, soy for saltiness.

• 4

  Step 4: Cool pumpkin slightly

  Let pumpkin sit **5 minutes** so it’s warm (not piping hot). This keeps the lettuces crisp while still giving that lovely warm-salad contrast.

• 5

  Step 5: Assemble

  In a large bowl or platter, add mixed lettuces and cucumber. Drizzle with **about half the dressing** and toss gently to coat.

• 6

  Step 6: Finish and serve

  Top with warm roasted pumpkin, crumbled feta, toasted pine nuts, and toasted sesame seeds (if using). Drizzle over remaining dressing to taste. Serve immediately while the pumpkin is still warm.

Tips

• **Best pumpkin texture**: Roast at high heat and **don’t overcrowd** the tray—this is how you get caramelised edges instead of steamed cubes.
• **Make-ahead**: Roast pumpkin and toast pine nuts up to **2 days ahead** (store pumpkin airtight in the fridge; re-warm 5–8 minutes in a hot oven). Dressing keeps **5 days** refrigerated—shake well before using.
• **Feta swap**: Goat cheese works beautifully if you have it; otherwise stick with feta for the salty punch.
• **Add-ins using pantry staples**: A pinch of **chilli flakes** in the dressing is excellent; a dusting of **ground cumin** on the pumpkin adds warmth.
• **What to serve it with**: Great alongside **grilled chicken, salmon, or tofu**, or with warm flatbread to scoop up the dressing.

Nutrition (per serving, estimate)