Archive of BBC Food Recipes

Warm pumpkin and walnut salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
From Something for the Weekend


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the pumpkin into a roasting tray. Drizzle over the vegetable oil, sprinkle over the nigella seeds, then season, to taste, with salt and freshly ground black pepper. Roast for 20-25 minutes, or until softened.

  3. Meanwhile, heat the honey and cider vinegar in a small frying pan over a medium heat, or until dissolved. Stir in the walnuts until well combined.

  4. Mix together the watercress leaves, shallot, roasted pumpkin and pumpkin seeds until well combined. Drizzle over the honey and vinegar mixture and stir until the leaves are coated in the dressing. Sprinkle over the crumbled feta.


  • 1 small pumpkin, such as Baby Bear or onion squash, peeled, seeds removed, cut into cubes
  • 50ml/2fl oz vegetable oil
  • 1 tbsp nigella seeds
  • salt and freshly ground pepper
  • 100ml/3½fl oz clear honey
  • 75ml/2¾fl oz cider vinegar
  • 150g/5½oz walnuts, chopped
  • handful fresh watercress leaves
  • 1 shallot, peeled, finely sliced
  • 125g/4½oz feta, crumbled, to serve

Shopping List

Warm pumpkin and walnut salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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