Hi! I made you my favourite salad, it might not be what you want in a monday night dinner or it might be exactly what you need after a big weekend.

It has one of my favourite vegetables, pumpkin thats been tossed in some herbs and spices and roasted, crispy chorizo, fresh rocket, red onion and creamy danish feta.

It has everything i want from a salad, so much flavour and texture. Every bite of this packs a punch.

I never used to like salad, iI mean I always found them so boring. Not properly dressed, limp lettuce, tomatoes with no flavour you know the ones I mean, we’ve all had a bad salad.

This one is nothing like those bad salads and this is a warm salad! Warm salads always make me feel like they are a full meal. Whenever I have cold salal as a meal I feel like need something with it, even if its just bread and butter just something extra.

You don’t need that here, it might seem simple and it is but it has so much flavour!

This would be great with steak, or pasta, or garlic bread or ribs or bbq. Its amazing on its own and would be great as a side to any meal.

Even my husband loved this salad as a main, the guy who says you can’t make friends with salad, he loved this one. I hope you try this and I would love to hear what you think.

Pumpkin & Chorizo Salad

Serves: 2 as a main or 6 as a side


  • 600g pumpkin, peeled and cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sumac
  • ½ teaspoon dried thyme
  • 1 chorizo, sliced diagonally
  • 300g rocket
  • ½ red onion, finely sliced
  • 100g Danish fetta
  • 1 and ½ tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


Preheat oven to 180 degrees.

Place the oil, salt, pepper, sumac and thyme in a bowl and mix. Coated the pumpkin in the oil mix and place onto a baking tray and bake for 30 minutes or until golden and cooked through.

Once the pumpkin is cooked remove from the oven and set aside to cool slightly.

Place a frypan over medium heat and add the chorizo cooking for 5-10 minutes or until golden and crispy.

Wash the rocket well and drain. In a bowl mix the balsamic vinegar, Olive oil, salt and pepper place the rocket into the bowl and coat well with the dressing.

Place the pumpkin in one side of a serving bowl, the rocket on the other side, then add the chorizo and red onion and crumble over the feta.

Serve immediately and enjoy!

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2 comments on “Pumpkin & Chorizo Salad”

  1. I just had to stop by this post and let you know I made this salad last night and it was absolutely delicious. This won’t be the last recipe I try from your blog. Thanks so much for posting this !!! ❤️🍽️🍴🔪🥄

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