Roast Pumpkin, Feta and Candied Walnut Salad

A vibrant salad features roasted pumpkin, candied walnuts and tangy mustard dressing – perfect for entertaining, especially as a festive side dish!

I’ve been so excited to share this Roast Pumpkin, Feta and Candied Walnut Salad with you as it’s one of my all-time favourites. It’s the kind of dish that looks as if it belongs in a fancy restaurant but it’s secretly so simple to make. It gives off major “I’ve spent hours in the kitchen” vibes but, in reality, it takes minimal effort and can also be prepped ahead – which is perfect for when entertaining feels like a juggling act!

For me, serving meals that I can prep ahead means I get to relax and truly enjoy the event, spending more time with my guests instead of stressing in the kitchen. And this salad is my go-to for those times. Sweet, caramelised roasted pumpkin, creamy feta, fresh spinach leaves and crunchy candied walnuts come together with a tangy mustard dressing that ties it all together perfectly. Add a little brightness and texture with thinly sliced red onion and pomegranate seeds, and you’ve got a salad that’s as beautiful as it is delicious.

This salad pairs wonderfully with roasted chicken, grilled lamb or even simple pan-fried salmon fillet. It’s also a fantastic side for holiday mains like glazed ham or roast turkey. Vibrant, satisfying and endlessly versatile, it’s guaranteed to make an appearance on my table multiple times throughout the year – whether it’s a festive gathering, a casual dinner or simply because I’m craving something special. Trust me, you’re going to fall in love with it, too.

What’s the secret to perfect candied walnuts?

The trick is to keep stirring! Use a non-stick pan over medium heat, and make sure the sugar fully melts so it thoroughly coats the walnuts. Once they’re shiny and caramelised, spread the nuts out on baking (parchment) paper immediately to prevent clumping.

How can I stop my pomegranate seeds from sinking to the bottom?

To keep the pomegranate seeds visible, sprinkle them on top of the salad just before serving. This way, they stay vibrant and don’t get lost in the mix.

Can I serve this salad warm?

Yes! It can be served warm, at room temperature or cold. I like to serve the roasted pumpkin warm, directly out of the oven and assemble the salad immediately. The warmth slightly wilts the spinach, which adds a lovely texture.

What can I serve with Roast Pumpkin, Feta and Candied Walnut Salad?

My favourites are a classic roasted chicken or turkey, glazed ham, fresh or grilled prawns (shrimp), pan-fried salmon or grilled lamb.

Watch how to make Roast Pumpkin, Feta and Candied Walnut Salad

What are some other showstopping salads?

If you are looking for other spectacular salads, I think you’ll love:

Mango Salad with Sweet Lime Chilli Dressing
Ultimate Loaded Potato Salad
Beetroot, Feta and Wild Rice Salad
Pumpkin, Pearl Couscous and Feta Salad
Kale, Quinoa and Halloumi Salad

Roast Pumpkin, Feta and Candied Walnut Salad

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5 from 3 reviews

Sweet roasted pumpkin, crunchy candied walnuts, fresh spinach and pops of pomegranate are brought together with a tangy mustard dressing in this vibrant Roast Pumpkin, Feta and Candied Walnut Salad. It’s perfect for entertaining and makes a stunning holiday side dish.

• Total Time: 45 minutes
• Yield: 4–6 servings 1x

Ingredients

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CANDIED WALNUTS

• 1 cup (100 g) walnuts
• 2 tbsp white sugar
• 1 tbsp water
• Pinch of sea salt flakes

SALAD

• 1 kg (2 lb 3 oz) butternut pumpkin, peeled, deseeded and cut into 2 cm (¾ inch) cubes (can be substituted with kent/jap pumpkin)
• 1 tbsp olive oil
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper
• 2 cups (90 g) baby spinach
• ½ small red onion, finely sliced
• ½ cup (90 g) pomegranate seeds
• 50 g (1¾ oz) feta, crumbled

MUSTARD DRESSING

• 2 tbsp dijon mustard
• 2 tbsp honey
• 3 tbsp olive oil
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp white wine vinegar
• Sea salt flakes, to taste
• Cracked black pepper, to taste

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Instructions

Candied walnuts

1. Add the walnuts, sugar, water and salt to a non-stick pan over medium heat.
2. Stir constantly until the sugar dissolves and coats the walnuts evenly, about 3–4 minutes.
3. Transfer to a sheet of baking (parchment) paper and spread out to cool.

Roast pumpkin

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking paper.
2. Toss the pumpkin cubes with the olive oil, salt and pepper. Spread in a single layer on the tray.
3. Roast for 25–30 minutes or until golden and tender. Allow to cool slightly.

Mustard dressing

1. Whisk together all the dressing ingredients in a small bowl. Taste and add extra seasoning if required.

Assemble the salad

1. In a large serving bowl, layer the baby spinach, roasted pumpkin and red onion. Drizzle over half the mustard dressing.
2. Scatter over the pomegranate seeds, candied walnuts and crumbled feta.
3. Drizzle with the remaining mustard dressing and toss gently to combine only before eating. I like presenting the layered salad at the table for everyone to “wow” over before tossing.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Make Ahead

• Pumpkin – Roast up to 3 days in advance and store in an airtight container in the fridge.
• Candied walnuts – Can be made up to a week ahead and stored in a sealed container at room temperature.
• Dressing – Prepare up to 3 days ahead and store in the fridge. Bring to room temperature and whisk before using.

Leftovers

Store any leftover salad in an airtight container in the fridge for up to 1 day. Note that the pumpkin, walnuts and dressing may wilt slightly, but the flavours will still be delicious. For best results, store the components separately and assemble fresh (see make ahead instructions above). Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salads
• Method: Roast
• Cuisine: Modern