Pumpkin, Broccoli and Walnut Salad

This warm salad will make a great side dish or served as a main with extra protein. I made a tahini dressing, but my favourite green dressing would be a great addition too! Gluten free and packed full of fibre!

Pumpkin, Broccoli and Walnut Salad



Prep time




  • 1/3 pumpkin, chopped into chunks

  • 1 Tbsp Moroccan seasoning

  • Dash of extra virgin olive oil

  • 1 large head broccoli, chopped into florets

  • 1/4 cup chopped walnuts

  • 1/4 cup pine nuts

  • 1/4 cup cranberries

  • 1/2 block feta, crumbled

  • For the Dressing
  • 3/4 cup Greek yoghurt

  • 1 garlic clove, minced

  • 2 Tbsp tahini

  • 1/2 lemon, juiced

  • 3 Tbsp extra virgin olive oil

  • 1/2 tsp ground cumin

  • 1/8 tsp salt


  • To roast the pumpkin, pre-heat the oven to 180 degrees Celsius and pre-line a baking tray with some baking paper. Place the pumpkin on the baking tray and drizzle with olive oil and Moroccan seasoning.
  • Place in oven for 20-25 minutes to bake until nice and crispy.
  • Place the pumpkin, nuts, broccoli cranberries and feta in a large salad bowl. Mix to combine.
  • To make the dressing, place all ingredients into a small bowl and mix with a fork or place in a blender and blend until smooth. Season to taste.
  • Drizzle the dressing on top of the salad to serve.

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