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Baked Pumpkin Salad

Baked Pumpkin Salad

Pumpkin from the garden, baked with maple syrup and served with freekah and feta. A satisfying vegetarian meal or special side dish for a family meal.
Course Main, Salad
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Kyrstie Barcak - A Fresh Legacy


  • 500 grams pumpkin - cubed
  • 1 zucchini peeled and quartered
  • 1/6 cup maple syrup
  • 1 tablespoon pumpkin seeds (pepitas)
  • 1 cup freekah
  • 80-100 grams feta
  • fresh rocket leaves


  1. Heat the oven to 180 degrees
  2. Place the cubed pumpkin and zucchini into a baking tray and drizzle with the maple syrup
  3. Bake for 35 - 40 minutes until the pumpkin starts to become caramelised, turn once during cooking to coat in the syrup
  4. In a saucepan add 2 and 1/2 cups of water and 1 cup of freekah
  5. Bring to the boil, reduce heat and cover to simmer for 20 minutes
  6. Add the freekah to a plate with some fresh rocket leaves and then top with the baked pumpkin and zucchini.
  7. Top with the pepitas and feta to serve
  8. This salad may be eaten warm or cold

Recipe Notes

Serves are based on this dish being served as a side dish