Pumpkin, fetta and pine nut salad

Vegetarian, gluten free, low GI


80g (1/2 cup) pine nuts

1kg butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces

1 red onion, halved, thinly sliced

1/2 cup chopped fresh continental parsley

60ml (1/4 cup) olive oil

2 tablespoons red wine vinegar

Ground black pepper, to taste

120g fetta, crumbled


Step 1

Place the pine nuts in a small frying pan over medium heat. Stir, for 2-3 minutes or until lightly toasted. Transfer to a bowl.

Step 2

Bring a large saucepan of water to the boil over high heat. Add the pumpkin and boil, uncovered, for 5 minutes or until tender.

Step 3

Drain the pumpkin and transfer to a large bowl. Add the toasted pine nuts, onion and parsley. Toss gently to combine.

Step 4

Combine the oil, vinegar, salt and pepper in a small saucepan. Stir over medium heat for 1 minute or until warm.

Step 5

Drizzle the salad with the warm dressing and toss gently to combine. Transfer the salad to a shallow serving platter, sprinkle with the fetta and season with pepper. Serve immediately.


- Substitute the pine nuts with sunflower seeds for a cost effective replacement

- No need to add salt, the feta will give you the flavour

- Toss any herbs from the garden like basil and thyme to increase the antioxidant load

- Add baby spinach, kale or beetroot to get more veggies in your day

- Replace the fetta with tofu or tempeh for a vegan version

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