A filling and tasty salad made from roasted cauliflower, pumpkin, red onion and capsicum mixed with rocket and feta then topped with balsamic glaze and toasted pine nuts. Super flavoursome, super nutritious.
This Pumpkin, Cauliflower & Rocket Salad is so filling and so tasty. This can absolutely be a standalone meal or a hearty side. It would also make a really impressive addition to a Christmas day spread! The roasted pumpkin is drizzled with maple syrup which gives the salad a lovely sweetness that complements the salty feta and peppery rocket.
For other impressive, sharing salads, why not check out my Pesto, Potato and Asparagus Salad my Raw Broccoli Salad, or my Quinoa, Kumara and Carrot Salad. Or for another great beetroot and feta recipe, be sure to check out my Beetroot and Feta Tart.
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Ingredient notes:
- Pumpkin: Any type of pumpkin will work in this recipe.
- Balsamic Glaze: This is one of my favourite dressings to top salads with. If you want to try making your own, check out this recipe for Beetroot, Feta & Walnut Salad which has a step-by-step for homemade balsamic glaze.
- Beetroot: Any type of cooked beetroot will work in this recipe. Pre-cooked and vacuum packed like I used, canned beetroot or even roasted or boiled at home.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Line 3 trays with baking paper. Cut the pumpkin into small cubes and place on a tray. Drizzle with 1 tablespoon of olive oil and coat with the Moroccan seasoning. Cut the cauliflower into small florets and add to another baking tray with a drizzle of olive oil.
Slice the capsicums and the red onion. Place on a third baking tray. Season all of the vegetables well then place the trays in the oven. After 30 minutes, remove the trays from the oven.
Drizzle maple syrup over the pumpkin, then return just that tray to the oven to bake for another 15 minutes. While the vegetables are roasting, cut the beetroot into bite-sized pieces. To assemble the salad, scatter the rocket leaves over the base of a large serving dish.
Add the roasted cauliflower and pumpkin, then scatter over the capsicum and red onion. Add the beetroot pieces. Crumble the feta over the salad, sprinkle with toasted pine nuts and drizzle with the balsamic glaze. Serve immediately while the vegetables are still warm.
Recipe FAQs:
Great question. Feel free to add in or substitute with roasted kumara, parsnip or carrot.
Of course. Rocket has a lovely peppery flavour that goes so well with the roasted vegetables. But other great options would include mesclun, baby spinach or even shredded cos or fancy lettuce.
Yes, the ingredients are naturally gluten free. Just check the labels on any processed food to ensure it meets your dietary requirements.
Storage:
This salad can be served warm or cold. If you want to get ahead, you can roast the vegetables earlier in the day then assemble just before serving.
Store any leftover salad in an airtight container in the fridge for up to three days.
This salad is not suitable for freezing.
Top tips:
Pine nuts can be substituted for your favourite seeds or nuts if you prefer. Pumpkin seeds, sunflower seeds or chopped walnuts would all work. Lightly toast them as you would the pine nuts.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Pumpkin, Cauliflower and Rocket Salad
A filling and tasty salad made from roasted cauliflower, pumpkin, red onion and capsicum mixed with rocket, feta and balsamic glaze.
Ingredients
- ½ pumpkin
- 1 cauliflower
- 1 red capsicum
- 1 green capsicum
- 1 red onion
- 2 Tbsp olive oil
- 2 tsp Moroccan seasoning
- 1 Tbsp maple syrup
- 250g cooked baby beetroot
- 50g rocket leaves
- 100g feta
- 50g pine nuts, toasted
- 2 teaspoons balsamic glaze
Instructions
- Preheat the oven to 200°C fan bake. Line 3 trays with baking paper.
- Cut the pumpkin into small cubes and place on a tray. Drizzle with 1 tablespoon of olive oil and coat with the Moroccan seasoning.
- Cut the cauliflower into small florets and add to another baking tray with a drizzle of olive oil.
- Slice the capsicums and the red onion. Place on a third baking tray.
- Season all of the vegetables well then place the trays in the oven.
- After 30 minutes, remove the trays from the oven.
- Drizzle maple syrup over the pumpkin, then return just that tray to the oven to bake for another 15 minutes.
- While the vegetables are roasting, cut the beetroot into bite-sized pieces.
- To assemble the salad, scatter the rocket leaves over the base of a large serving dish.
- Add the roasted cauliflower and pumpkin, then scatter over the capsicum and red onion. Add the beetroot pieces.
- Crumble the feta over the salad, sprinkle with toasted pine nuts and drizzle with the balsamic glaze.
- Serve immediately while the vegetables are still warm.
Notes
- As always, feel free to substitute the vegetables in this salad for the ones you prefer or have to hand.
- Check out my Beetroot, Feta and Walnut Salad recipe for an easy homemade balsamic vinegar glaze.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 533mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Justine says
Absolutely delicious! Added bonus... most of the vegetables came from my garden.
So many flavors that all melded together beautifully.