Why You’ll Love Pumpkin, Cauliflower and Rocket Salad Recipe
I enjoy this recipe because the roasted pumpkin and cauliflower bring a lovely caramelized depth, while the capsicum, onion and beetroot add extra colour and sweetness. I like how the feta and pine nuts give creaminess and crunch, making the salad feel complete without needing anything else. I also appreciate that it works beautifully as a warm side for gatherings or as a substantial lunch on its own.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ pumpkin 1 cauliflower 1 red capsicum 1 green capsicum 1 red onion 2 Tbsp olive oil 2 tsp Moroccan seasoning 1 Tbsp maple syrup 250g cooked baby beetroot 50g rocket leaves 100g feta 50g pine nuts, toasted 2 teaspoons balsamic glaze
Directions
I preheat the oven to 200°C fan bake and line three trays with baking paper.
I cut the pumpkin into small cubes, place them on a tray, drizzle with 1 tablespoon of olive oil and coat with the Moroccan seasoning.
I cut the cauliflower into small florets and place them on another tray with a drizzle of olive oil.
I slice the red and green capsicum and the red onion, spreading them on a third tray.
I season all the vegetables well and place the trays in the oven.
After 30 minutes, I remove the trays. I drizzle the maple syrup over the pumpkin, then return only the pumpkin tray to the oven for another 15 minutes to caramelise.
While the vegetables finish roasting, I cut the cooked baby beetroot into bite-sized pieces.
To assemble, I scatter the rocket leaves over a large serving dish, add the roasted pumpkin and cauliflower, then top with the capsicum, red onion and beetroot.
I crumble the feta over the salad, sprinkle the toasted pine nuts, and finish with a drizzle of balsamic glaze.
I serve the salad immediately while the vegetables are still warm.
Servings and Timing
Serves: 8 as a side Prep time: 1 hour Cook time: Included within prep (total time 1 hour) Total time: 1 hour
Variations
I sometimes swap the pumpkin for kumara or carrots if that’s what I have on hand. I like using halloumi or goat cheese instead of feta for a different flavour profile. For extra crunch, I occasionally add sunflower seeds or walnuts. If I want a touch of freshness, I toss through chopped herbs such as parsley or mint.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the roasted vegetables separately in the oven or microwave, then reassemble with fresh rocket so it doesn’t wilt. The salad can also be enjoyed cold, though the rocket stays firmer if added just before serving.
FAQs
Can I roast the vegetables ahead of time?
Yes, I often roast them a day in advance and store them in the fridge. I then warm them before assembling the salad.
Can I use pre-cut vegetables?
Yes, pre-cut vegetables work well and save time.
What can I use instead of Moroccan seasoning?
I sometimes use paprika, cumin or a mix of dried herbs for a different flavour.
Can I make this salad dairy-free?
Yes, I simply leave out the feta or replace it with a dairy-free alternative.
Can I use raw beetroot?
Yes, but I prefer cooked beetroot for its sweetness and soft texture.
How do I stop the rocket from wilting?
I add the rocket just before serving, especially if the vegetables are still warm.
Can I add protein to make it a full meal?
Yes, grilled chicken, chickpeas or quinoa make great additions.
Can I serve this salad cold?
Absolutely, although I enjoy it most with the vegetables slightly warm.
How can I make the salad more tangy?
I add extra balsamic glaze or a small splash of balsamic vinegar.
Can I substitute the pine nuts?
Yes, toasted almonds, pecans or pumpkin seeds work well.
Conclusion
I love how this pumpkin, cauliflower and rocket salad brings together warm roasted vegetables, creamy cheese and fresh greens into a dish that feels both nourishing and satisfying. It’s versatile, colourful and ideal for sharing, making it a favourite in my kitchen.
A vibrant warm salad featuring caramelised pumpkin and cauliflower, sweet capsicum and beetroot, fresh rocket, creamy feta and crunchy toasted pine nuts. Finished with a drizzle of balsamic glaze, it’s hearty, colourful and perfect as a side or standalone meal.
Total Time:1 hour
Yield:8 servings (side dish)
Ingredients
1/2 pumpkin, cubed
1 cauliflower, cut into florets
1 red capsicum, sliced
1 green capsicum, sliced
1 red onion, sliced
2 Tbsp olive oil
2 tsp Moroccan seasoning
1 Tbsp maple syrup
250 g cooked baby beetroot, chopped
50 g rocket leaves
100 g feta, crumbled
50 g pine nuts, toasted
2 tsp balsamic glaze
Instructions
Preheat oven to 200°C fan bake and line three oven trays with baking paper.
Place cubed pumpkin on one tray, drizzle with 1 Tbsp olive oil and sprinkle with Moroccan seasoning. Toss to coat.
Place cauliflower florets on another tray and drizzle with a little olive oil.
Spread the sliced red and green capsicum and red onion on a third tray. Season all vegetables well.
Roast all trays for 30 minutes. Remove trays from the oven.
Drizzle maple syrup over the pumpkin and return the pumpkin tray to the oven for another 15 minutes to caramelise.
Meanwhile, chop the cooked baby beetroot into bite-sized pieces.
To assemble, scatter rocket leaves over a large serving dish. Add the roasted pumpkin and cauliflower, then top with roasted capsicum, onion and beetroot.
Crumble over the feta, sprinkle toasted pine nuts, and finish with a drizzle of balsamic glaze.
Serve immediately while the vegetables are warm.
Notes
Swap pumpkin for kumara or carrots for variation.
Halloumi or goat cheese can be used instead of feta.
Add sunflower seeds or walnuts for extra crunch.
Fresh herbs like parsley or mint add brightness.
Add rocket just before serving to prevent wilting.
