Roasted Pumpkin and Feta Cheese Salad

The sweetness of the honey-roasted pumpkin and the saltiness of feta cheese is a match made in heaven. Layered on a bed of crisp green lettuce, this salad is completed with festively bright baby radishes and pomegranate seeds.


Serves 8

Preparation Time

Cook time

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  • 1 small pumpkin
  • 100g butter, cut into small blocks
  • Olive oil
  • Salt and freshly ground black pepper
  • 60ml honey
  • 1 cos lettuce head
  • 400g feta cheese
  • 75g pomegranate seeds
  • 10 baby radishes


Preheat the oven to 200°C.

Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Use a sharp chef’s knife to cut slices of pumpkin, about 3cm thick.

Place the pumpkin slices on a baking sheet. Add butter and drizzle with olive oil. Season with salt and pepper. Roast for 20 – 25 minutes, depending on the thickness of the slices. Drizzle with honey and roast for another 20 minutes. Allow to cool.

Layer lettuce in a serving dish and arrange the pumpkin, feta, pomegranate seeds and radishes on top. Drizzle with a little olive oil to finish.