HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Butternut Pumpkin & Feta Salad
Roast Butternut Pumpkin & Feta Salad

Roast Butternut Pumpkin & Feta Salad

with Creamy Pesto & Garlic-Herb Croutons

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The best salads are a combination of flavours, textures and colours – and with golden roasted pumpkin, herby croutons, earthy beetroot and creamy feta, this one ticks all the boxes.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

1 unit


1 unit


1 packet

creamy pesto dressing


1 unit


(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 sachet

garlic & herb seasoning

1 bag

salad leaves

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tsp


1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat30 g
of which saturates8.1 g
Carbohydrate89.3 g
of which sugars27.8 g
Dietary Fibre0 g
Protein23.7 g
Cholesterol0 mg
Sodium1460 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the peeled pumpkin into 2cm wedges. Cut the red onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, in a small bowl, combine the creamy pesto dressing and water. Set aside.


When the veggies have 10 minutes cook time remaining, cut or tear the ciabatta into 1cm chunks. In a medium bowl, combine the ciabatta chunks, garlic & herb seasoning and a good drizzle of olive oil. Spread over a second oven tray lined with baking paper and bake until golden and crisp, 5-7 minutes.


In a medium bowl, combine a small drizzle of olive oil, the balsamic vinegar and a pinch of salt and pepper. When the roast veggies and croutons have cooled slightly, gently toss the roast veggies, mixed salad leaves and croutons with the dressing. TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the salad between bowls. Crumble over the feta and drizzle with the creamy pesto dressing.