Rocket, Pear & Pumpkin salad

Rocket, Pear & Pumpkin salad | Nadia Felsch


Rocket, Pear & Pumpkin salad
Cook time
Total time
yield: 1 + extra pumpkin
  • ½ - 1 pumpkin
  • 1 - 2 teaspoons olive oil
  • Salt and pepper
  • 1 teaspoon pine nuts
  • ½ green pear
  • 1 teaspoon red onion
  • 1 cup rocket
  • ⅓ cup goat’s cheese
  • ½ teaspoon macadamia oil
  • Salt and pepper, to taste
  1. Preheat oven to 175 degrees Celsius (electric)
  2. Peel and chop pumpkin into small pieces
  3. Place in a large baking tray
  4. Massage in the oil and salt for even coverage
  5. Bake for 40 minutes, shake the tray and bake for a remaining 30 minutes
  6. Reserve ¾ cup and store remaining quantity in an airtight container in the fridge for up to 4 days
  1. Add pine nuts to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, set aside
  2. Wash and thinly slice pear
  3. Thinly slice onion
  4. Wash and dry rocket
  5. Arrange all ingredients together on a plate
  6. Crumble the cheese, drizzle the oil and season to serve
An updated and more exciting green salad - this dish works well as an accompaniment to a larger meal or with your preferred protein selection as a main.

TOP TIP - prepare the pumpkin ahead of time to make this meal in a flash and enjoy leftover pumpkin to add to other meals!

Vegan? Drop the cheese.


You have Successfully Subscribed!