prep time
15 minutes
cook time
15 minutes

Halloween Salad

Make this healthy salad recipe with roasted pumpkin, Del Monte olive oil, salt, blackpepper, cumin, lettuce, baby spinach, feta cheese, pomegranate seeds, Del Monte pumpkinseeds, Del Monte extra-virgin olive oil, lime juice, honey, and fresh herbs. A great salad toserve as a side dish for lunch.


500 Gram pumpkin
1 TBSP Olive Oil
1/2 TBSP Salt
1/4 TBSP Crushed black pepper
1/2 TBSP Ground cumin
150 Gram Lettuce
50 Gram Baby spinach
50 Gram Feta cheese
2 TBSP Pomegranate seeds
1/4 cup Pumpkin seeds
2 TBSP Extra virgin olive oil
1 TBSP Lime juice
1 TBSP Honey
1/2 TBSP Crushed Black Pepper
- Some fresh herbs of your choice


  1. Cut the pumpkin into thin slices and place it in a bowl.
  2. Add the olive oil, salt, pepper and cumin to the ball and give it a mix.
  3. Take this out and spread on a parchment lined baking tray and roast the pumpkins in a preheated oven at 200C for about 15 minutes.
  4. After 15 minutes, flip the pumpkin slices and bake these for a further 8-10 minutes until the pumpkins are cooked.
  5. In a bowl, add all the ingredients of the dressing and give it a thorough whisk until everything is evenly combined.
  6. Place a dry frying pan on medium heat and lightly roast the pumpkin seeds, until you start to hear small pops. Take it off heat. Do not let the seeds turn brown.
  7. In a large bowl, take the lettuce, pour 1/2 of the dressing in and give it a toss.
  8. Now add the roasted pumpkins and feta to the bowl, drizzle the remaining dressing and give everything a gentle toss.
  9. Take the salad out on a serving plate, and scatter the pomegranate seeds and top it generously with the toasted pumpkin seeds.
  10. Sprinkle some chopped fresh herbs (optional) and serve!

Enjoy your meal!

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