Come winter, there’s no salad I like more than a roasted vegetable salad. I make a variation every year – with haloumi, crispy chickpea croutons and the classic

There’s always similar elements:

  1. Roasted vegetables, most often orange, think butternut, sweet potato or pumpkin. 
  2. Avocado for creaminess 
  3. Dark leafy greens like kale or spinach or rocket
  4. Pomegranate because if you know me, you’ll know I will put pomegranates in every salad when they’re in season. 
Roasted Pumpkin and Parmesan Salad

This year’s version uses a orange pumpkin (specifically a sweet and creamy one that gives Halloween vibes and has skin thin enough you can eat it), avocado, pomegranate, sweet n spicy nuts (although plain walnuts or pecans will work), rocket and parmesan which gives it a sharpness. Below are the amounts I used, but the beauty of this kind of salad is that you can play around with amounts and still get a delicious salad. 

Roasted Pumpkin and Parmesan Salad

Up your salad game with this roasted pumpkin and parmesan salad that has creaminess, crunch and loads of flavor.
Course: Main Course, Salad, Side Dish
Dietary: Gluten Free, No Added Sugar, Refined Sugar Free, Vegetarian, Wheat Free
Make This for: Lunch
Servings: 4 servings


  • 1 sweet and creamy pumpkin 
  • 200 grams rocket
  • 2 avocados sliced
  • 1 pomegranate deseeded
  • ½ cup sweet and spicy pecans
  • 1/3 cup parmesan grated
  • olive oil for roasting and seasoning
  • ½ lemon
  • salt and pepper for seasoning


  • Preheat the oven to 200C
  • Wash the pumpkin well and then cut it in half and then each half into thin slices. Remove the pips as you slice – I find it easier to slice it and then remove the seeds. Place on a baking tray and drizzle over 2 tablespoons of olive oil. Season with salt and pepper, give it a good mix and then arrange in a single layer. Bake for 25-35 minutes or until it is fully cooked and slightly browned on the edges. Remove from the oven and let cool.
  • In a large bowl, add rocket, pumpkin slices, avocado, pomegranates, nuts and parmesan. Add more olive oil, a generous squeeze of lemon juice and salt and pepper. Toss and serve.
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