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Roasted Pumpkin and CBD Salad

Roasted Pumpkin and CBD Salad

Welcome to The Yard's Kitchen
Today we’ve got the perfect salad recipe for you with an extra special secret ingredient. That's right you guessed it, CBD!

Including CBD oil in your diet is an excellent way to include it into your daily routine. It also gives you the opportunity to get creative in the kitchen and try out some new recipes or something you haven't done in a long time.

Today’s salad recipe works in so many different ways, whether you want it as a side dish to accompany something else or just have it on its own. It’s also great if you’re having people round as you can prepare it ahead of time. This pumpkin salad is also completely vegetarian, gluten free, healthy, and most importantly - tasty!

Today's salad recipe can be used in a variety of ways, either as a side dish to accompany other dishes or as a stand-alone meal. It's also ideal for entertaining because you can prepare it ahead of time. This pumpkin salad is also vegan, gluten-free, nutritious, and, most importantly, delicious!

This salad's flavors are basic on their own, but when paired and linked together with this particular dressing, it's a great crowd-pleaser. The sweet juiciness of the pumpkin is enhanced by roasting, and it pairs beautifully with the crisp crunch of the leaves and the sharpness of the feta.

If you don't like the earthy flavor of CBD, mixing it into your salad dressing is a great method to mask it. Not only does this hide the taste while enhancing the nutritional value of your meal, but the raw oil retains all of its natural deliciousness because it is kept at room temperature.


  • 600g Pumpkin
  • 35g Pumpkin Seeds
  • 150g Baby Spinach
  • 60g Crumbled Feta
  • 50ml Extra Virgin Olive Oil
  • 2 tbsp Balsamic Glaze
  • 1 tbsp Dijon Mustard
  • 1 tbsp Honey
  • 1 dropper of CBD Oil
  • Salt and Pepper


  1. Preheat the oven to 220C/430F

  2. Clean and cut the pumpkin into small cubes. Toss with a drizzle of olive oil and a dash of salt and pepper. Spread out on a baking tray and bake for 20 minutes, then flip and bake for a further 10.

  3. While the pumpkin is cooking, add all the dressing ingredients together and mix.

  4. If you wish to, at this point you can toast your seeds or nuts for an extra crunch.

  5. Place the spinach in a bowl, add the roasted pumpkin, crumble in the feta, sprinkle on the seeds, and drizzle with dressing.

  6. Mix well and enjoy!

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