Pumpkin and Dukkah Salad - With a bed of spinach leaves, this salad just gets better as you top it with cheese, tomatoes, pine-nuts, pumpkin and dukkah. What a combo! It's the perfect side-dish or office lunch. Vegetarian. | wandercooks.com

Pumpkin and Dukkah Salad

Colourful pumpkin, cherry tomatoes, baby spinach and cheese sprinkled with crunchy lemon & herb dukkah, pine nuts and tangy balsamic mustard dressing. This Pumpkin and Dukkah Salad is pure happiness in a bowl.
Course Salad
Cuisine Wandercooks Creations
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Wandercooks


  • 300 g pumpkin chopped into small cubes
  • 1 cup baby spinach leaves
  • 1/2 cup cubed tasty cheese or your favourite alternative
  • 1/2 cup cherry tomatoes halved
  • 2 tbsp Table of Plenty's Lemon & Herb Dukkah
  • 2 tbsp pine nuts

For the Dressing:

  • 1 tbsp high quality olive oil
  • 1 tbsp wholegrain mustard
  • 1 tsp balsamic vinegar


  • Pop your chopped pumpkin into a medium saucepan, then top with enough cold water to cover the pumpkin and bring to a boil. Cook for around 5 to 10 minutes until pumpkin is soft, then drain the water and pop your pan back over the flame for an extra minute on low to evaporate the remaining liquid. Transfer your pumpkin to a plate and allow to cool down.
  • Next, dry toast the pine nuts for a few minutes in a small frying pan over a medium heat, stirring to make sure they cook evenly to an aromatic golden brown. Remove from the heat and set aside.
  • Now, quickly whip up your dressing by mixing the olive oil, mustard and balsamic vinegar in a small dish.
  • It's time to assemble your salad. In a large serving bowl or plate, arrange your baby spinach, cherry tomatoes, and cheese. Top with your cooked pumpkin and sprinkle generously with Lemon & Herb Dukkah and toasted pine nuts. Drizzle with your tangy balsamic dressing and serve immediately.