Easy, delicious and layers upon layers of flavour. This roasted pumpkin salad is sweet, tangy, savoury, crunchy and creamy all at once. Mild, salty goat’s cheese pairs beautifully with the caramelised pumpkin and the crunchy sweetness of candied walnuts. This is no ordinary salad — it’s a satisfying, flavour-packed side or light main.
A mix of baby spinach and rocket (arugula) gives the salad freshness with a faint peppery bite that you don’t get from spinach alone. Use a 50/50 mix for the best balance of texture and taste.
If you enjoy light, refreshing dishes, try other summer-worthy recipes on the site like San Choy Bow (lettuce wraps), Chicken Salad with Cranberries and Almonds, Vietnamese Rice Paper Rolls (Summer Rolls) or Red Cabbage Salad. Aside from the red cabbage salad, many of these work well as a light main.
Ingredients
- Baby spinach and rocket (arugula) — provides freshness and nutrients; aim for a 50/50 mix.
- Pumpkin — any variety works; Kent (Kabocha) or Japanese pumpkin is a great choice for sweetness and texture.
- Goat’s cheese — creamy and mild; feta is an easy substitute if preferred.
- Walnuts — add crunch and depth; swap for pecans, cashews or pine nuts if you like a softer nut.
Step by step instructions
Preheat the oven to 220°C / 430°F. A high temperature helps the pumpkin caramelise at the edges for the best flavour and texture.
Toss pumpkin cubes with olive oil, salt and pepper, then spread them in a single layer on a baking tray with room between pieces. Roast on the top shelf for about 30 minutes, until the corners are lightly caramelised. There’s no need to flip.
Use a flat spatula to lift roasted pumpkin from the tray — they will be soft and can break apart if handled roughly. Avoid using tongs.
While the pumpkin roasts, make the candied walnuts. In a small pan melt caster sugar with a little water over medium-high heat until bubbly and fully dissolved. Stir in the walnuts until coated, then spread them on a lined tray with space between each nut so they don’t stick together. Roast in the oven for 5 minutes on the middle shelf.
Make the vinaigrette by whisking together honey, balsamic vinegar, extra virgin olive oil, salt and pepper until the oil and vinegar emulsify. If you have a mason jar, combine the ingredients, seal and shake to emulsify.
Allow the roasted pumpkin to cool for about 5 minutes so it doesn’t wilt the greens. Arrange the salad by placing the spinach and rocket on a serving dish, then layer the pumpkin, crumble or cut the goat’s cheese into small pieces (a butter knife works well), and scatter the candied walnuts on top. Drizzle the vinaigrette over just before serving.
Tips for making this perfect every time
- Let the pumpkin cool for about 5 minutes before tossing the salad to keep the leaves crisp.
- Use a butter knife to portion goat’s cheese — its soft texture makes it easier to slice gently than to break with your hands.
- Dress the salad just before serving so the greens remain fresh and crunchy.
- To revive limp leaves, soak baby spinach and rocket in cold water for about 10 minutes; they’ll perk up and regain crispness.
- Choose a good-quality balsamic vinegar — it makes a noticeable difference to the dressing’s flavour.
Good to know (FAQs)
This salad is flavour-forward and slightly sweet, so it pairs well with pork dishes such as pan-seared pork chops or roast pork with crackling. The sweet and tangy dressing complements richer meats nicely.
Yes. Roast the pumpkin and walnuts and prepare the vinaigrette ahead of time, but keep the components separate and assemble just before serving to maintain texture.
More delicious side dishes to make
-
Chinese Broccoli with Oyster Sauce and Shiitake Mushrooms
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Salt and Pepper Squid
-
Asian Pork Meatballs
-
No Yeast Naan Bread (with yoghurt)
Made this recipe? Leave a comment to share your tweaks or questions — 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
Instructions
- Toss pumpkin cubes 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 lightly charred at the corners.
- While the pumpkin roasts, prepare the candied walnuts. Melt sugar with water in a small pan over medium-high heat, stir until dissolved, add walnuts and coat evenly.
- Spread the coated walnuts on a lined tray with space between each nut and roast for 5 minutes on the middle shelf.
- Make the vinaigrette by whisking or shaking balsamic vinegar, olive oil, honey, salt and pepper until emulsified.
- Allow the pumpkin to cool slightly so it won’t wilt the greens.
- Assemble the salad: lay the spinach and rocket, top with pumpkin, cut or crumble the goat’s cheese into small pieces, and scatter the candied walnuts.
- Drizzle the vinaigrette over just before serving.
Notes
Note 1. Use a flat spatula to loosen roasted pumpkin cubes from the tray; they are soft and can break if lifted with tongs.
Note 2. Emulsify the vinaigrette by mixing until the oil and vinegar are combined and no longer separated.
Reviving greens: Soak soft baby spinach and rocket in cold water for about 10 minutes to restore crispness.
| Carbohydrates: 20.5 g
| Protein: 9.8 g
| Fat: 22.9 g