Roasted Pumpkin & Sweet Potato Salad

I love this simple winter salad. It makes use of pumpkin and sweet potato in the pantry and has a simple balsamic vinegar dressing. It is always a hit with dinner guests.


  • 2 cups (approx.) Butternut Pumpkin, diced
  • 1 Sweet Potato, diced
  • 1 Red Onion, cut into wedges
  • Salad Leaves – Rocket, Baby Spinach or Mixed Salad Leaves
  • Feta, cubed
  • Balsamic Vinegar


  1. Preheat oven to 180c.
  2. Place the onion wedges and diced vegetables onto a baking tray and place into the preheated oven. Cook until tender. Remove from oven to cool when cooked.
  3. Mix cooled vegetables and feta through the salad leaves.
  4. Drizzle with balsamic vinegar.

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