Salmon, Rocket, Goat’s Cheese & Pumpkin Salad Recipe

Salmon, Rocket, Goat’s Cheese & Pumpkin Salad Recipe

If you have leftover salmon, this salad is a super-simple way to make sure quality fish doesn’t go to waste. Whip it up in minutes and you have a nutritious and tasty lunch.

Serves: 2



Salmon, Rocket, Goat’s Cheese & Pumpkin Salad Recipe

By: Lee Holmes

Not sure what to do with your Christmas leftovers? Toss them together to whip up this simple yet delicious salad in minutes for a tasty Boxing Day lunch!

Salmon, Rocket, Goat’s Cheese & Pumpkin Salad Recipe


Prep time

Cook time



  • 2 cups leftover cooked salmon, flaked
  • 3 cups rocket & spinach leaves
  • 500g pumpkin cubed & cooked in oven until tender, or use leftover cooked pumpkin
  • 1 cup goat’s cheese
  • Olive oil & lemon, for dressing


  • Arrange salad leaves in a bowl.
  • Add remaining ingredients and toss gently.
  • Drizzle with olive oil and lemon.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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