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Roast Pumpkin and Tomato Salad

Roast Pumpkin and Tomato Salad

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15 mins + 10 mins
serving size icon
Serves 8


  • 1/2 pumpkin, seeded, cut into 2cm wedges
  • 2 Tbsp olive oil
  • 250 g mixed tomatoes, halved
  • 150 g baby spinach leaves
  • 1/4 cup toasted pine nuts
  • 100 g feta, to serve, and pomegranate seeds to serve (optional)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp balsamic glaze
  • 2 tsp wholegrain mustard
  • salt to taste
  • pepper to taste


1. Preheat oven to 200°C.

2. On an oven tray, toss pumpkin with oil. Bake for 20 minutes until just tender and golden.

3. To make the dressing, whisk all the ingredients together in a small jug. Season.

4. In a bowl, combine pumpkin, tomatoes, spinach and pine nuts. Season. Drizzle with dressing and toss well. Top with crumbled feta and pomegranate seeds to serve.


Qty Price
Fresh Produce Pumpkin Crown Cut $3.60 kg
$3.60 kg
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Tomatoes $2.50 ea
$2.50 ea
Value Spinach Baby Leaf
arrow icon exclamation icon Out of stock Out of stock
Freshlife Pine Nuts $4.50 ea
$4.50 ea
Bouton Dor Fresh Cheese Feta $4.50 ea
$4.50 ea
Essentials Olive Oil $9.50 ea
$9.50 ea
Delmaine Vinegar Red Wine $4.00 ea
$4.00 ea
Delmaine Balsamic Vinegar Glaze $7.29 ea
$7.29 ea
Masterfoods Mustard Wholegrain $3.00 ea club price $3.89 non club member
$3.00 ea club price $3.89 non club member
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea