Introduction

This roasted pumpkin and feta salad is a delicious blend of warm, caramelized pumpkin and tangy feta, balanced by crunchy walnuts and sweet cranberries. It’s a perfect seasonal dish that’s both satisfying and fresh, ideal for a light lunch or a colorful side.

Roasted Pumpkin & Feta Salad Recipe - Recipe Image

Ingredients

2 cups pumpkin (peeled and cubed)
2 tablespoons olive oil
Salt and pepper (to taste)
4 cups mixed greens (such as arugula, spinach, or kale)
1/2 cup feta cheese (crumbled)
1/4 cup walnuts (toasted)
1/4 cup dried cranberries (or pomegranate seeds)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey (or maple syrup)
1 teaspoon Dijon mustard
Salt and pepper (to taste)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed pumpkin with 2 tablespoons olive oil, salt, and pepper until well coated. Spread the pumpkin in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
Step 2: In a small bowl or jar, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined to make the dressing.
Step 3: In a large bowl, place the mixed greens. Once the pumpkin has cooled slightly, add it to the greens. Sprinkle crumbled feta, toasted walnuts, and dried cranberries or pomegranate seeds over the salad.
Step 4: Drizzle the dressing over the salad and gently toss to combine. Serve immediately as a side or light main dish.

Tips & Variations

For extra flavor, roast the pumpkin with a sprinkle of cinnamon or smoked paprika before adding it to the salad.
Substitute walnuts with pecans or almonds for a different nutty crunch.
Use maple syrup instead of honey for a vegan-friendly dressing option.
Add a handful of cooked quinoa or farro to make this salad more filling.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. Roasted pumpkin and dressing can be kept for up to 3 days, but to maintain crispness, add the greens, nuts, and cheese fresh when serving. Reheat pumpkin gently before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Fresh cubed pumpkin is best for roasting as it caramelizes nicely and holds texture. Canned pumpkin is already cooked and pureed, so it’s not suitable for this salad.

How can I make the salad vegan?

Replace feta cheese with a plant-based alternative and use maple syrup instead of honey in the dressing to make this salad vegan-friendly.

Roasted Pumpkin & Feta Salad Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

A vibrant and nutritious roasted pumpkin and feta salad featuring tender caramelized pumpkin cubes, mixed greens, crunchy toasted walnuts, tangy feta cheese, and a sweet balsamic dressing. Perfect as a light main course or a flavorful side dish, this salad blends sweet, savory, and tangy flavors for a deliciously balanced meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Roasted Pumpkin

2 cups pumpkin, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste

Salad

4 cups mixed greens (arugula, spinach, or kale)
1/2 cup feta cheese, crumbled
1/4 cup walnuts, toasted
1/4 cup dried cranberries or pomegranate seeds

Dressing

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Preheat Oven and Prepare Pumpkin: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and cubed pumpkin with 2 tablespoons olive oil, salt, and pepper until each piece is well coated.
Roast Pumpkin: Spread the pumpkin cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the pumpkin is tender and lightly caramelized. Remove from oven and allow to cool slightly.
Make Dressing: In a small bowl or jar, whisk together 3 tablespoons olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is well combined and emulsified.
Assemble Salad: In a large salad bowl, add the mixed greens. Add the slightly cooled roasted pumpkin. Sprinkle crumbled feta cheese, toasted walnuts, and dried cranberries or pomegranate seeds evenly over the salad.
Dress and Toss: Drizzle the prepared dressing over the salad and gently toss to coat all ingredients evenly.
Serve: Serve the salad immediately as a fresh and flavorful side dish or a light main course.

Notes

For a vegan version, substitute feta cheese with a plant-based alternative or omit it altogether.
You can use maple syrup instead of honey to keep this recipe vegan-friendly.
To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
If pumpkin is unavailable, butternut squash or sweet potatoes can be used as alternatives.
This salad is best served fresh; however, leftover roasted pumpkin can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: roasted pumpkin salad, feta salad, autumn salad, healthy salad, vegetarian salad, pumpkin recipe, balsamic dressing