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Baked Pumpkin Salad

May 7, 2015

This is a quick healthy winter salad that is so tasty it will become a staple dish in your home.




  • Half a pumpkin 

  • 120g Baby spinach leaves

  • 120g Baby rocket leaves

  • 3 Rosemary sticks 

  • 150g Fetta

  • Olive oil 

  • Optional - Pumpkin seed oil 




Start by heating the oven to 200 celsius. Cut the pumpkin into 3cm cubes with the skin off. Place the pumpkin onto a baking tray lined with baking paper. sprinkle over that the Rosemary, Fetta and drizzle oil. Cover the tray with aluminium foil and place into the over for 20 minutes or until the pumpkin is soft. Take a salad bowl or large plate and place the washed baby spinach and baby rocket on it. Empty the baked pumpkin onto the salad. As an optional step drizzle a few drops of the pumpkin seed oil over it for some extra taste. 


And there you have it an obsession is born ;)


If you love this as much as me tag me into a picture of your salad creation on Facebook or Instagram with @vanyasaysso


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