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Pumpkin and Rocket Super Salad

Here's a delightful and nutrient-dense salad that takes minimal time but is guaranteed to have you coming back for more.


  • Rocket

  • Roasted pumpkin

  • Cherry tomatoes (lightly roasted in the oven)

  • Generous amount of balsamic vinegar

  • Toasted pecans (or walnuts) fresh is fine also

  • @greenvie_dairyfree feta (but you can use whatever you like)


  1. Preheat the oven, line a baking tray and chop up your pumpkin. Place pieces on the baking tray and in oven for about 40 minutes.

  2. Place a non-stick pan over medium heat. Add pecans the pan and spread them out evenly. Toss every few minutes until a fragrant smell has developed.

  3. Once pecans are nice and toasted, turn off heat and sit pan to the side.

  4. Slice cherry tomatoes in half and place on another baking tray, place in oven for approximately 10 minutes or until the skin begins to burst.

  5. Once the tomatoes and pumpkin are done, remove from the oven.

  6. Grab a large salad bowl out, load it up with lots of fresh rocket, add the pumpkin, tomatoes, toasted pecans, dairy free feta then drizzle with a generous amount of balsamic vinegar.

Be sure to use a big bowl for this.. you’ll be wanting seconds!

I would love to hear what you think of this recipe! Feel free to tag me on instagram @takeoneholistic so I can see your delicious creation.