Fresh, peppery greens with sweet pumpkin and juicy pomegranate seeds
Sometimes a plate needs something bright to cut through richness, and this warm salad does just that. Roasted pumpkin brings gentle sweetness, while peppery rocket keeps it sharp. Crumbled feta adds a creamy, salty edge, and pomegranate seeds bring pops of juice with every forkful. It’s quick to put together and works with roast meats, grilled halloumi, or baked fish.
The first time I served this was at a Sunday lunch where the main was roast lamb. The salad’s acidity and fresh texture balanced the meat perfectly, and the colours made the whole table look more inviting. I now make it whenever I want a pumpkin side that feels light yet satisfying.
Picking the pumpkin and other key ingredients
A firm pumpkin like Kent or Butternut holds its shape well in salads. You want bite, not mush, so roast until just tender. The rocket should be fresh and perky — limp leaves will weigh the dish down. Feta gives a savoury punch, but you could swap it for soft goat’s cheese if you prefer.
Pomegranate adds more than colour — the tartness lifts the dish and keeps it from feeling heavy. If you can’t get fresh seeds, use vacuum-packed ones for convenience.
Ingredients
- Pumpkin – 800 g, peeled and cut into 2 cm cubes
- Olive oil – 3 tablespoons
- Sea salt – to taste
- Freshly ground black pepper – to taste
- Rocket leaves – 80 g
- Feta cheese – 100 g, crumbled
- Pomegranate seeds – 100 g
- Balsamic vinegar – 2 tablespoons
Step-by-step guide
Preheat the oven to 200°C. Spread the pumpkin cubes on a baking tray, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 20–25 minutes until tender but still holding their shape.
While the pumpkin roasts, place the rocket in a large mixing bowl. In a small jar, combine the remaining olive oil with the balsamic vinegar, shaking well to emulsify.
Once the pumpkin is done, let it cool for 5 minutes — it should be warm, not piping hot, when it meets the greens. Add it to the rocket along with the feta and pomegranate seeds. Drizzle over the dressing and toss gently to combine. Serve immediately.
Wine pairings for a fresh, vibrant side
A Sauvignon Blanc from Marlborough works beautifully here, its citrus and herb notes echoing the rocket and pomegranate. If you prefer something rounder, a Pinot Grigio offers crispness without overpowering the other flavours.
Beer pairings for light salads
A wheat beer complements the sweetness of the pumpkin and the tang of the feta. For something a little sharper, a saison brings subtle spice and a dry finish that pairs well with rocket’s pepperiness.
Frequently asked questions
Can I make this ahead?
You can roast the pumpkin a few hours before serving. Assemble the salad just before eating to keep the rocket fresh.
Can I make it dairy-free?
Yes, use a plant-based feta alternative or simply leave out the cheese.
Can I use spinach instead of rocket?
Yes, though it will give a softer flavour and texture.
Tips for success
Don’t over-roast the pumpkin — a little firmness is essential so it doesn’t collapse into the salad. Make sure the dressing is well mixed before adding, and toss gently to avoid breaking up the feta too much.
Storage and reheating
This salad is best eaten fresh, but leftovers can be stored in the fridge for up to a day. The rocket will wilt slightly, but the flavour remains good.
Warm Pumpkin and Rocket Salad with Feta and Pomegranate
Ingredients
- 800 g Pumpkin peeled and cut into 2 cm cubes
- 3 tbsp Olive oil extra virgin
- Sea salt to taste
- Black pepper to taste
- 80 g Rocket fresh, leaves
- 100 g Feta Cheese crumbled
- 100 g Pomegranate Seeds
- 2 tbsp Balsamic Vinegar
Instructions
- Preheat the oven to 200°C. Spread the pumpkin cubes on a baking tray, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 20–25 minutes until tender but still holding their shape.
- While the pumpkin roasts, place the rocket in a large mixing bowl. In a small jar, combine the remaining olive oil with the balsamic vinegar, shaking well to emulsify.
- Once the pumpkin is done, let it cool for 5 minutes — it should be warm, not piping hot, when it meets the greens. Add it to the rocket along with the feta and pomegranate seeds. Drizzle over the dressing and toss gently to combine. Serve immediately.
Nutrition
More pumpkin recipes
If you’re fond of this salad, you may want to try other lighter pumpkin sides. The pumpkin and feta salad with pomegranate and mint is a cooler take, better suited for summer. For more herb-forward brightness, the pumpkin with lemon and dill is simple but refreshing. If you want a richer balance, the pumpkin and sage risotto gives creaminess and depth.