Photo of Roasted pumpkin & feta salad with soy-roasted seeds by WW

Roasted pumpkin & feta salad with soy-roasted seeds

3 - 6
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Enjoy the sensational flavours in this delicious autumn salad


Butternut Squash

1 portion(s), or pumpkin

Soy Sauce

1 tablespoons

Olive Oil

1 teaspoons

Asda Good & Balanced Chickpeas in Water

400 g, prepared as instructed, (or similar) rinsed and drained

Cumin seeds

1 tablespoons, level


100 g


3 large, sliced into wedges


¼ portion(s), medium, sliced

Feta Cheese

50 g, crumbled Dressing:

Fat Free Natural Yogurt

1 pot(s), small

Chives, Fresh

1 tablespoons, or mint


1 slice(s), Finely grated rind


1 teaspoons

Black pepper

1 teaspoons


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Halve the pumpkin or butternut squash and scoop out the seeds, removing the pulp that surrounds them. Put the seeds onto a small roasting tin and sprinkle with soy sauce and 1 tsp of olive oil.
  3. Peel and chop the pumpkin or butternut squash, put into a roasting tin and spray or brush with the remaining olive oil, tossing to coat. Roast for 20 minutes. Add the chick peas, sprinkle with the cumin seeds and toss together, then roast for a further 10-15 minutes. At the same time, roast the pumpkin or butternut squash seeds. Cool.
  4. Mix the cooled butternut squash and chickpeas with the spinach, tomatoes and cucumber. Share between four serving plates and sprinkle the Feta cheese and roasted seeds on top.
  5. Make the dressing by whisking the yogurt, chives or mint and lemon rind with 1 tbsp cold water. Season and drizzle over the salads.