Roasted Pumpkin Salad

This super easy warm salad has autumn written all over it. Add it to the shopping list and whip it up for a WFH lunch. The pumpkin seeds and kale are brilliant for the follicular phase. 

Stage of cycle: Follicular

Cook and prep time: 40 mins

Serves 2


  • 1 small pumpkin
  • 2 tbsp pumkin seeds
  • 1 tsp sesame seeds
  • 1 tsp cumin seeds
  • 1/4 tsp cayenne pepper
  • 1 tsp smoked paprika 
  • 1 tsp mustard seeds
  • 1 tsp sumac
  • 1 bag of kale (200g)
  • 6 silverskin pickled onions, sliced
  • 1 tbsp pomegranate seeds
  • 50g feta, crumbled
  • Handful pistachios, roughly chopped
  • 2 tbsp olive oil


  1. Preheat the oven to 200 degrees. Meanwhile prep your small pumpkin, cutting into slices, leaving the skin on. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Put into the oven to roast for 30 mins, turning half way through.
  2. In a pestle and mortar add in the pumpkin seeds, sesame seeds, cumin seeds, cayenne pepper, smoked paprika, mustard seeds and sumac. Crunch them down to a chunky dust, this will make your dukka. 
  3. Once the pumpkin has roasted for half an hour, sprinkle over the dukka and pop back into the oven for 5 mins.
  4. Meanwhile, boil your kale for 2 mins. Slice the pickled onions.
  5. It’s time to plate up! Add the kale, pop on the roasted pumpkin, sprinkle over pickled onions, pomegranate seeds, feta and pistachios. Drizzle with olive oil and enjoy!

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