Roasted Pumpkin Salad with Feta & Toasted Seeds
The perfect autumnal side dish for weekend gatherings. Sweet roasted pumpkin and crunchy toasted seeds, contrasting with tangy creamy feta, and fresh herbs makes this dish come together perfectly. Serve it alongside roast chicken, beef, or your favourite main dish for a cosy, flavourful meal.
Serves
Serves 4
Featuring
Good Phats Light Olive Oil Spray + Good Phats Avocado Oil
Ingredients
1 Small Pumpkin or Squash (peeled and cut into wedges)
Good Phats Light Olive Oil Spray
Handful Flat Leafed Parsley, Mint and Dill
Handful of Pumpkin Seeds
200g Feta Cheese, Crumbled
Good Phats Avocado Oil
1/2 Lemon
Sea Salt & Black Pepper
Sprinkle of Chilli Flakes
All ingredients are available to purchase in our Farm Shop
Method
- Peel the pumpkin/squash and cut into chunky wedges.
- Cooking in the Air Fryer: Place in the air fryer in a single layer (don’t overcrowd, this way it can caramelise nicely). Season with sea salt and cracked black pepper. Spritz over a light coating of Good Phats Olive Oil Spray till the pumpkin is evenly coated. Cook in the air fryer at 200°C for 15–20 minutes, turning halfway, or until golden and tender.
- Cooking in the Oven: Toss the squash in Good Phats Olive Oil Spray, salt, and pepper, and roast until tender (about 25-30 minutes at 200°C).
- Heat a small pan over a medium heat and add the pumpkin seeds. Toast for 2–3 minutes, shaking often, until golden and fragrant. Set aside to cool.
- Wash and pick the herbs, giving them a rough chop.
- Take half the herbs and scatter them over a large serving plate. Add the roasted pumpkin wedges on top, followed by the remaining herbs. Scatter over the toasted pumpkin seeds and crumble over the feta.
- Drizzle generously with Good Phats Virgin Avocado Oil and squeeze over the juice of half a lemon. For an extra boost of flavour, sprinkle with chilli flakes
- Enjoy this vibrant, herb-packed salad warm or at room temperature as a side or a light main.
