Pumpkin, Walnut & Feta Cheese Salad


  • Florette Classic Crispy salad
  • 1 Small Pumpkin (peeled, seeds removed, cut into cubes)
  • Vegetable Oil
  • Pumpkin Seeds (toasted)
  • Runny Honey
  • White Wine Vinegar
  • Walnuts (chopped)
  • 2 Spring Onions (finely sliced)
  • Feta Crumbled (to serve)


  1. Preheat the oven to 200C/400F/Gas 6.
  2.  Place the pumpkin into a roasting tray. Drizzle over 50ml vegetable oil, season, with salt and freshly ground black pepper. Roast for 20-25 minutes, or until softened.
    Meanwhile, heat the honey and 75ml cider vinegar in a small frying pan over a medium heat, until dissolved. Stir in 150g walnuts until well combined. Leave to cool slightly.
  3.  Mix together the salad leaves, roasted pumpkin and 1 tbsp pumpkin seeds. Drizzle over 100ml honey and vinegar mixture and stir until the leaves are coated in the dressing. Sprinkle over the 125g crumbled feta.
  4.  Serve with a glass of chilled Chardonnay.