Roast Pork and Pumpkin Salad Recipe

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  • Small Pumpkin – 1, cut half and deseeded
  • Red Onions – 2, cut into wedges
  • Olive Oil for brushing
  • French Beans – 100 gms, topped and tailed and cut in half
  • Roast Pork – 600 gms, trimmed of any visible fat and cut into bite sized chunks
  • Rocket Leaves – large handful
  • Feta Cheese – 100 gms, drained and crumbled
  • Pine Kernels – 2 tblsp, toasted
  • Fresh Flat-leaf Parsley – 2 tblsp, chopped
  • Salt to taste
  • Pepper as required

For Dressing:

  • Extra Virgin Olive Oil – 6 tblsp
  • Balsamic Vinegar – 3 tblsp
  • Sugar – 1/2 tsp
  • Dijon or Wholegrain Mustard – 1/2 tsp


  1. Preheat the oven to 200C.
  2. Cut the pumpkin halves into wedges about 1 1/2 inches wide.
  3. Very lightly brush the pumpkin and onion wedges with the olive oil, place in a roasting pan and roast for 25-30 minutes until the pumpkin and onions are tender but holding their shape.
  4. Bring a saucepan of water to the boil, add the beans and cook for 5 minutes or until just tender.
  5. Remove with a slotted spoon and refresh the beans under cold running water.
  6. Drain and put into a large bowl.
  7. Remove the pumpkin and onion wedges from the oven as soon as they are tender-crisp and leave to cool completely.
  8. When the pumpkin is cool, peel and cut into bite-sized pieces.
  9. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  10. Put the pumpkins, onions, beans, pork, rocket, feta, pine kernels and parsley in a large bowl, pour over the dressing and gently toss until coated.
  11. Serve immediately.

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