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Honey Roasted Pumpkin, Cannellini Bean and Feta Salad

Prep Time: 15 mins
Cook Time: 50 mins


  • 1 pumpkin around 1 - 1.2kg before preparing
  • 3 Tbsp olive oil
  • 1 Tbsp runny honey
  • A sprinkle salt
  • 4 cups baby spinach
  • 75 g crumbly feta cheese
  • ΒΌ cup pine nuts
  • 1 Tbsp balsamic vinegar
  • 1 tin cannellini beans
  • A squeeze lemon juice


  • Preheat oven to 200 degrees Celsius.
  • Prepare pumpkin - scoop out the inner seeds and discard, chop pumpkin into small chunks and slice off skin. Aim for pieces to be similar sized.
  • Place pumpkin into a mixing bowl. Mix together 1 tbsp of olive oil and the honey. Drizzle the honey-oil mixture over the pumpkin and use hands to evenly coat each piece. Place pumpkin onto a baking tray and lightly season with salt. Aim to keep each piece of pumpkin a little space out to encourage caramelisation.
  • Roast pumpkin for around 40-50 minutes or until soft on the inside and caramelised on the outside. Once cooked remove from oven and leave to cool.
  • Place a small fry pan onto the stove and turn onto a low-medium heat. When the pan is warm add the pine nuts and toast until lightly browned. This may take a few minutes - make sure to keep and eye on the pan and jiggle it while toasting to help them brown evenly and not burn.
  • Open tin of cannellini beans, and drain into a sieve. Run with water for a few moments to remove any canning liquid.
  • Place baby spinach into a bowl/on a salad platter. Add the roasted pumpkin, toasted pine nuts cannellini beans. Crumble over the feta cheese. Drizzle over the olive oil and balsamic vinegar, and mix well. Serve with a few lemon wedges to squeeze over. Enjoy!


Vegan? Skip the feta cheese and replace the honey with maple syrup.
Dairy-free? Skip the feta cheese.