Warm Pumpkin, Pine Nut & Feta Salad

READY IN: 25mins
Recipe by KiwiWorkingMum

Absolutely yummy, and suitable to include with almost any other offerings as a side dish or to take to a barbecue.

Top Review by nott2339

This is devine! I could not put my fork down! I used a mixture of butternut and acorn squash. I roasted it. I also used pecans instead of pinenuts. My mustard was Dijon.
I could eat this everynight... Wow, thank you for posting this recipe KiwiWorkingMum!

Ingredients Nutrition


  1. Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
  2. Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.
  3. Dice feta into smaller cubes.
  4. Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.

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