Easy, delicious and layers upon layers of flavour. This roasted pumpkin salad balances sweet, tangy, savoury, crunchy and creamy elements in every bite. Mild, salty goat’s cheese pairs beautifully with caramelised pumpkin and the sweet crunch of candied walnuts. This isn’t a boring salad—it’s a satisfying, flavour-packed dish perfect as a light main or side.
A mix of baby spinach and rocket (arugula) adds brightness and a gentle peppery note you won’t get from spinach alone. Use a 50/50 mix for the best balance.
This salad pairs well with many light, summery meals. If you enjoy this recipe, try other fresh dishes such as San Choy Bow, Chicken Salad with Cranberries and Avocado, Vietnamese Rice Paper Rolls (Summer Rolls) or Red Cabbage Salad. Most of these can stand alone as a light main.
Ingredients
- Baby spinach and rocket (arugula) — fresh and nutrient-dense. Aim for a 50/50 mix.
- Pumpkin — any variety works. Kent (Kabocha) or Japanese pumpkin gives a sweet, creamy texture when roasted.
- Goat’s cheese — creamy and mild; feta is a good substitute if preferred.
- Walnuts — provide sweet crunch when candied. You can substitute pecans, cashews or pine nuts if desired.
Step by step instructions
Preheat the oven to 220°C / 430°F. A high oven temperature encourages caramelisation on the pumpkin edges and corners.
Toss pumpkin cubes with olive oil, salt and pepper and spread them in a single layer on a baking tray with space between pieces. Roast on the top shelf for about 30 minutes until the edges are lightly caramelised. There’s no need to flip the cubes.
When removing the pumpkin from the tray, use a flat spatula to gently lift and scoop the pieces. Avoid tongs—pumpkin can stick and break apart if handled roughly.
While the pumpkin roasts, make the candied walnuts. In a small saucepan combine caster sugar and a little water over medium-high heat. Swirl until the sugar dissolves and becomes bubbly, then add the walnuts and stir to coat. Spread the coated walnuts on a lined tray with space between each nut and roast for 5 minutes on the middle or lower shelf.
To make the balsamic vinaigrette, whisk or shake together balsamic vinegar, extra virgin olive oil, honey, salt and pepper until the oil and vinegar emulsify. If you have a jar, close the lid and shake vigorously for a quick, smooth dressing.
Allow the roasted pumpkin to cool for about five minutes before combining with the greens so it doesn’t wilt them. Arrange the salad on a serving platter in layers: leafy greens first, then roasted pumpkin, crumbled or cut goat’s cheese, and finally the candied walnuts. Drizzle the dressing over the salad just before serving.
Tips for making this perfect every time
- Let the pumpkin cool briefly (about 5 minutes) so the greens stay crisp and fresh.
- Use a butter knife for the goat’s cheese to create small pieces without smashing the soft cheese.
- Dress the salad seconds before serving to keep the leaves crisp. Adding dressing too early causes wilting.
- Revive soft baby greens by soaking them in cold water for 10 minutes to restore crispness.
- Choose a good-quality balsamic vinegar—it makes a noticeable difference in the dressing’s flavour.
Good to know (FAQs)
This flavour-packed, slightly sweet salad pairs well with pan-seared pork chops or roast pork crackling. The sweet-and-vinegary contrast complements pork beautifully.
Yes. Roast the pumpkin and prepare the candied walnuts and vinaigrette in advance, then assemble and dress the salad just before serving for best 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 from you.
Happy eating! – Gen
📖 Recipe
Pumpkin Salad with Spinach and Goat’s Cheese
Ingredients
- 120 g baby spinach and rocket 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 in cubes (about 7 cups)
- 1/2 tbsp olive oil
- Salt and pepper
Candied roast walnuts
- 1/2 cup walnuts (or pecans, cashews, pine nuts)
- 1 tbsp caster sugar
- 1/2 tbsp water
Balsamic Vinaigrette Dressing
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/2 tbsp honey
- Salt and pepper
Instructions
- Toss pumpkin cubes with olive oil, salt and pepper and arrange in a single layer on a lined baking tray. Roast at 220°C / 430°F on the top shelf for 30 minutes or until lightly charred at the corners. No need to flip. (See note below for handling roasted pumpkin.)
- While the pumpkin roasts, make the candied walnuts. In a small pan combine sugar and water over medium-high heat and swirl until the sugar dissolves. Add the walnuts and stir to coat.
- Spread the coated walnuts on a lined tray with space between each nut and roast in the oven for 5 minutes on the middle shelf alongside the pumpkin.
- Make the vinaigrette by whisking balsamic vinegar, olive oil, honey, salt and pepper until emulsified, or shake the ingredients in a jar.
- Let the pumpkin cool for about five minutes so it won’t wilt the greens.
- Assemble the salad: lay the spinach and rocket on the serving dish, then add roasted pumpkin, cut or crumble the goat’s cheese with a butter knife into small pieces, and scatter candied walnuts on top.
- Drizzle the vinaigrette over the salad just before serving.
Notes
Note 1: Use a flat spatula to loosen roasted pumpkin cubes from the tray to avoid breaking them. Pumpkin will be soft and may stick slightly to the tray.
Note 2: Emulsify the dressing by mixing until the oil and vinegar no longer separate.
Reviving greens: Soak soft baby spinach and rocket leaves in cold water for about 10 minutes to refresh them.
Nutrition
Carbohydrates: 20.5 g |
Protein: 9.8 g |
Fat: 22.9 g |
Saturated Fat: 5 g |
Cholesterol: 12 mg |
Potassium: 781 mg |
Fiber: 2.7 g |
Sugar: 8.9 g |
Calcium: 159 mg |
Iron: 2 mg