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Roasted Pumpkin, Sweet Potato, Feta & Cauliflower Salad

A delicious low carb, high fat salad that can be enjoyed by the whole family, either hot or cold!
Prep Time 20 mins
Cook Time 45 mins
Servings 4


  • 1 Cup of peeled and diced sweet potatoes
  • 1 Cup of peeled and diced pumpkin
  • 3 Tablespoons of Coconut Oil melted
  • 2 Tablespoons of butter melted
  • Salt & Pepper to taste
  • 2 Tablespoons of Pumpkin Seeds
  • 1 Large head of Cauliflower blitzed to make cauli-rice
  • 2 Tablespoons of Dried Cranberries
  • A Drizzle of Olive Oil
  • 100 g Feta Cheese


  • Preheat the oven at 200 degrees C
  • Toss the sweet potato and pumkin in the coconut oil and butter on a roasting tray
  • Season with salt & pepper and roast for around 30 minutes or until just before it's fully cooked.
  • Toss in the pumpkin seeds and pop back in the oven for 2 minutes
  • Remove the baking tray and stir in the cauli-rice and cranberries
  • Back in the oven for 5 minutes
  • Once out of the oven, transfer to your serving dish, drizzle with olive oil and stir through the feta cheese.


This is a very filling salad. You can either enjoy it as a side dish or as a meal all on it's own but I promise you it is delicious!
Adapted from The Real Meal Revolution