• Brittany Aldridge

Roast Pumpkin and Date Salad

Updated: Jul 29, 2020

This super simple salad is roasty, salty, sweet and oh so flavoursome. The combination of dates, walnuts, fresh greens, roasty pumpkin and nutty Parmesan are the most appetising ensemble, and perfect for winter. Please enjoy!


  • 1/2 a pumpkin, washed

  • 2 tablespoons extra virgin olive oil

  • salt and pepper, to taste

  • 1 teaspoon of dried oregano

  • Greens; baby spinach / lettuce / kale, washed and roughly chopped

  • 1/2 cup of walnuts

  • 1/2 cup of dates, roughly chopped

  • 1/3 cup of shaved Parmesan cheese


  • Preheat the oven to 200°C fan-forced (220°C or 425°F). On a chopping board cut the pumpkin in half, remove the skin and seeds, and then cut into medium sized cubes.

  • Add pumpkin, olive oil, salt, pepper, and oregano to a roasting tray and give it a mix with your hands. Place it in the oven and bake for 40 minutes or until soft and sweet.

  • In a large serving bowl add remaining ingredients then the roasted pumpkin and give it’s good toss. Dress with olive oil and balsamic vinegar or enjoy on its own!

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