The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
Simple Home Edit Logo

Roast Pumpkin, Feta and Candied Walnut Salad

Jump to Recipe View Video Print Recipe

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!

Freshly prepared roast pumpkin salad with creamy feta and crunchy candied walnuts in a bowl.
This salad is one of my all-time favourite sides for good reason! It’s the most incredible mixture of sweet, tangy, fresh and crunchy ingredients, it’s easy to prepare and it tastes amazing.

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.

Close-up of roast pumpkin salad with feta and candied walnuts, garnished with fresh greens.
Sweet, caramelised roasted pumpkin, creamy feta, fresh spinach and crunchy candied walnuts are combined with a tangy mustard dressing, finely sliced red onion and bursts from fresh pomegranate seeds.

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.

Candied walnuts arranged on a plate, glistening with a sweet coating.
The flavour and texture of the candied walnuts is a revelation and they really take this salad to a whole other level!

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

If you enjoyed Roast Pumpkin, Feta and Candied Walnut Salad, 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

Freshly prepared roast pumpkin salad with creamy feta and crunchy candied walnuts in a bowl.

Roast Pumpkin, Feta and Candied Walnut Salad

Author: Nicole
5 from 9 votes
“Sooooooo good…that I prepared it three times within just one week! Thanks for this absolutely delicious recipe!”
Share Print
Add to Shopping List
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 festive side dish.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Servings: 6

Ingredients

CANDIED WALNUTS
  • 100 g (1 cup) walnuts
  • 2 tbsp white sugar
  • 1 tbsp water
  • 1 pinch sea salt flakes
SALAD
  • 1 kg (2 lb) butternut pumpkin, peeled, deseeded and cut into 2 cm (¾ inch) cubes (can be substituted with kent pumpkin)
  • 1 tbsp olive oil
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 90 g (2 cups) baby spinach
  • ½ small red onion, finely sliced
  • 90 g (½ cup) pomegranate seeds
  • 50 g (¼ cup) feta, crumbled
MUSTARD DRESSING
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp white wine vinegar
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste

Instructions

Candied walnuts
  • Add the walnuts, sugar, water and salt to a non-stick pan over medium heat.
  • Stir constantly until the sugar dissolves and coats the walnuts evenly, about 3–4 minutes.
  • Transfer to a sheet of baking (parchment) paper and spread out to cool.
Roast pumpkin
  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking paper.
  • Toss the pumpkin cubes with the olive oil, salt and pepper. Spread in a single layer on the tray.
  • Roast for 25–30 minutes or until golden and tender. Allow to cool slightly.
Mustard dressing
  • Whisk together all the dressing ingredients in a small bowl. Taste and add extra seasoning if required.
Assemble the salad
  • In a large serving bowl, layer the baby spinach, roasted pumpkin and red onion. Drizzle over half the mustard dressing.
  • Scatter over the pomegranate seeds, candied walnuts and crumbled feta.
  • 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.

Nutrition information

Nutrition Facts
Roast Pumpkin, Feta and Candied Walnut Salad
Amount per Serving
Calories
397
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
11
g
Cholesterol
 
7
mg
2
%
Sodium
 
400
mg
17
%
Potassium
 
840
mg
24
%
Carbohydrates
 
42
g
14
%
Fiber
 
6
g
25
%
Sugar
 
20
g
22
%
Protein
 
7
g
14
%
Vitamin A
 
19171
IU
383
%
Vitamin C
 
51
mg
62
%
Calcium
 
166
mg
17
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

Equipment

Tried this recipe?

Let us know how it was!
Course salads
Cuisine American, Australian, Modern

  1. 5 stars
    I’m finding myself compelled to review your recipes Nicole as they are too delicious not to! What a perfect salad, could not stop eating it. Thank you!!

    • Aww, Bec, thank you so much! 🥰 So thrilled you are loving the recipes! Thanks for the rating too. Nic x

  2. 5 stars
    This looks amazing. Could you add beetroot to this?

    • Hi Lorelle, yes you could try roasting some beetroot along with the pumpkin (just reduce the amount of pumpkin). Thanks for the rating, Nic x

  3. Could I replace the pumpkin with persimmon? Roasted or fresh? Thank you

    • Hi Farah! Lovely idea! Yes, you can absolutely swap pumpkin for persimmon. I’d recommend using it fresh, sliced thinly – roasting might soften it too much and lose that lovely sweetness and texture. It’ll give the salad a really beautiful contrast with the feta. 😍 Nic x

  4. Thank you sharing! If I don’t like pomegranate seeds, what could be subbed please? Dried Cranberries?

    • Hi Emma, dried cranberries would be a great idea, or you could just leave the pomegranate seeds out. Nic x

  5. Love this salad! So fresh and tasty and awesome for a side dish

    • Very happy you enjoyed this lovely salad, Natasha. Nic x

  6. 5 stars
    Thanks for sharing this great recipe! I used burrata instead of the feta and cancelled the onion and it was so autumny delicious… like a creamy love story between butternut and burrata.
    Next time I‘ll try it with pumpkin seed oil (as this is a local thing here) and roasted pumpkin seeds.
    All the best from Austria to Australia! 🙂
    Julia

    • Hello to you in Austria, Julia! 👋🏻 The way you made this dish sounds absolutely divine … and I love the idea of the pumpkin seed oil. Thanks so much for the rating too. Nic x

  7. Is it 1kg of butternut squash/pumpkin before cutting up or should I have 1kg of cut up squash? thanks

    • Hi Mary Anne, the weight is before cutting up. Nic x

  8. 5 stars
    Hi Nicole, I made this on the weekend to serve at my son’s birthday. It was a hit even though I forgot to put the pomegranate seeds on! I was wondering if you could recommend an alternative salad dressing? Hubby is diabetic so the honey isn’t great for him. Thanks! Also, I bought your first cookbook for my son and we both love it!

    • I have used balsamic vinegar glaze and roasted pine nuts. I’m not sure if that’s helpful to your husband.

    • Hi Missy, thanks for your question! I think it’s best for you to use plain walnuts and omit the sweetness completely in the recipe – it’ll be a different end result, but equally delicious, and the sweet pumpkin carries everything and balances it out. I hope this helps, Nic xx

  9. 5 stars
    Sooooooo good…that I prepared it three times within just one week! Thanks for this absolutely delicious recipe!

    • Oh my goodness, Magdalena, this is the most incredible praise! I am THRILLED you made it three times in one week. It warms my heart to hear that. Thanks for the rating, too. Nic x

  10. 5 stars
    Made this for a family BBQ the other day and it was divine! Everyone loved it, and the leftovers were beautiful the next day with some grilled chicken mixed in

    • That’s wonderful to hear, Caitlyn! Thanks for sharing and rating the recipe. Nic x

  11. 5 stars
    10/10 – I made this for a BBQ yesterday and it was a huge hit! Will definitely be making this again!

    • Hi Alex, that is fantastic to hear! It’s so great to have a fancy salad recipe in your repertoire, isn’t it! Nic x

  12. 5 stars
    This is my new favourite salad, and it was pretty straightforward. Thank you, loved it

    • Wonderful to hear, Taryn! Nic x

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.