This salad is warm, sweet, smoky, and sharp. The kind of dish that makes sense any time of year. Roast pumpkin carries the depth, smoked pineapple vinegar brings the bite, and feta and pecans give contrast and crunch. It’s balanced, simple, and big on flavour.

Serves: 4

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients

• 4 cups pumpkin, peeled and cut into 1-inch chunks

• 2 tbsp olive oil (about ⅛ cup)

• 2 tsp smoked pineapple vinegar (or apple cider vinegar)

• ½ cup feta, crumbled

• ⅓ cup toasted pecans, roughly chopped

• ½ cup fresh coriander, roughly chopped

• 1 shallot, thinly sliced

• ½ tsp sea salt flakes

• ¼ tsp cracked black pepper

• 1 tsp lime zest (optional, for brightness)

• ¼ tsp chilli flakes (optional, for heat)

Method

1.     Heat the oven to 200°C. Toss the pumpkin with olive oil, salt, and pepper. Spread evenly on a tray.

2.     Cook for 30–35 minutes until golden and soft with caramelised edges. Let it cool slightly.

3.     In a large bowl, mix the warm pumpkin with shallot, smoked pineapple vinegar, feta, and pecans. Toss gently to coat.

4.     Add coriander and one last drizzle of vinegar.

5.     Serve warm or at room temperature.

Chef’s Notes

• Roast pumpkin cut side down on the tray. It helps caramelise the flesh for deeper flavour

• Toast your pecans in a dry pan until they start to smell nutty.

• Swap feta for goat’s cheese if you prefer more tang.

• For extra freshness, toss in watercress or rocket before serving.