Maple Spiced Pumpkin & Feta Salad

It’s that spooky time of year again.. Halloween!

It is just around the corner, costumes are stocking the shelves, lollies (candies) line the aisles and the one time of year you see whole pumpkins fill the stores for the traditional pumpkin carving jack-o-lanterns. What better way to get in the mood than to make some sweet spiced pumpkin recipes.

Here I have a glazed some Kent pumpkin cut into chunky slices with some maple syrup and cumin. I like roasting with the skin on it holds better when adding to salad in bigger pieces and also is totally edible so no need to take it off. A lightly sweet and spiced salad great for entertaining, best accompanied with barbecued meats or roasts or prefect on it own.


Maple Spiced Pumpkin & Feta Salad

  • Servings: 4-6 as a side or 2-3 as a main
  • Difficulty: easy
  • Print

A sweet spiced pumpkin salad great for barbecues and roast dinners or as a vegetarian meal


450-500g Kent pumpkin sliced about 1 cm thick and even some chunks

1 tsp cumin

2 tbs pure maple syrup

2 tbs EVOO (extra virgin olive oil)

Salt and Pepper

4 cups baby spinach leaves

1/4 spanish onion sliced

6 Truss tomatoes

50g Persian feta

1/4 cup toasted pine nuts

Maple Vinaigrette

2 tbs  EVOO

2 tbs apple cider vinegar or balsamic vinegar

1 crushed garlic

1 tb maple syrup

salt and pepper


  1. Preheat oven to 200’C
  2. Combine oil and cumin in a medium bowl
  3. Add the pumpkin pieces and coat with the maple mixture
  4. Lay pumpkin pieces on a line baking tray season with salt and pepper and bake for 25-30mins or until soft and caramelised. Set aside to cool slightly
  5. Arrange the salad, place baby spinach, tomato, onion, feta, and pine nuts in a bowl
  6. Top with maple pumpkin
  7. Place all vinaigrette ingredients in a jar and shake well
  8. Serve with salad



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