Roasted Pecan, Pumpkin & Feta

I’m all about creating a meal of sides and I’ve been known to put more effort into the sides than I do the actual main course of a meal. This is a hearty side of roast pumpkin complimented with crunchy pecans and bitter rocket.
Serves:

4

Prep Time:

15 minutes

Cook Time:

30 minutes

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Roasted Pecan, Pumpkin & Feta

I’m all about creating a meal of sides, and I don’t just mean steamed vegetables, I mean colourful and extravagant dishes with different textures and flavours that meld together to tantalise the senses. 

I’ve been known to put more effort into the sides than I do the actual main course of a meal, because this is where you can surprise and delight your guests. 

Enjoy the natural sweetness of pumpkin, the bitterness of rocket and rich nutty pecans in this easy salad that is always a crowd pleaser. 

Serve it as a side for four or two with larger portions. It goes very well with roast chicken if you’re feeling it. 

Roasted Pecan, Pumpkin & Feta

Enjoy the natural sweetness of pumpkin, the bitterness of rocket and rich nutty pecans in this easy salad that is always a crowd pleaser.

Serves:

4

Prep time:

15 minutes

Cook time:

30 minutes

INGREDIENTS
  • ¼ medium kent pumpkin, sliced
  • 4 cups rocket 
  • 1 cup pecans 
  • 100g feta cheese 
  • ¼ cup olive oil 
  • 1 tbsp white wine vinegar 
  • 1 tsp dijon mustard
  • Salt and pepper, to taste 
METHOD
  1. Preheat the oven to 180℃ and line a baking tray with baking paper. 
  2. Remove all the seeds from the pumpkin and slice into chunks. You can leave the skin on or remove it if you'd like. Place on the tray and coat in 2 tbsp olive oil. Sprinkle it with salt and pepper. Place in the oven for 25-30 minutes or until cooked through and slightly golden. 
  3. Place the pecans on a separate tray and place in the oven to roast for 10 minutes. Remove and set aside. 
  4. Meanwhile in a large bowl mix the remaining olive oil, vinegar and dijon mustard. Season with salt and pepper. Add in the rocket and toss to combine. 
  5. Serve the dressed rocklet on a plate and top with the cooked pumpkin, pecans and crumbled feta.
 
Notes
  • Dairy free option: Omit feta or use a dairy free alternative.
  • This recipe works deliciously with roast chicken!
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