Recipe: Roasted pumpkin & feta salad


Servings: 12


  • 1 butternut pumpkin (about 1.5kg), quartered lengthways, peeled, de-seeded, thinly sliced
  • 3 medium red onions, cut into wedges
  • 300g baby spinach leaves
  • 200g feta, crumbled
  • ¼ cup extra virgin olive oil
  • 3tbs maple syrup or honey
  • Salt & black pepper to season
  • ½ cup Red Kellys Traditional Dressing
  • 1 cup walnuts, chopped (if desired)



Step 1:

Preheat oven to 180 degrees Celsius.

Place cut pumpkin in a baking tray and the onions in another. Drizzle with olive oil, salt and black pepper before baking.

Step 2:

Bake pumpkin and onions for about 15-20 minutes or until soft. Remove from heat and set aside to cool for about 10 minutes.

Prepare dressing by combining maple syrup (or honey) and Red Kellys Traditional Dressing.

Step 3:

Place spinach, feta, pumpkin and onions in a big bowl. Drizzle over with dressing and toss gently to combine. If using walnuts, sprinkle over before serving. Serve immediately. Enjoy!

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