Roasted Pumpkin & Feta Salad Recipe
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.
- 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
Find it online: https://tastygenius.com/roasted-pumpkin-and-feta-salad-recipe/
