Name: Roasted Pumpkin and Feta Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 cups pumpkin, peeled and cubed (about 1-inch pieces); 2 tbsp olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; Salt and black pepper, to taste; 4 cups mixed salad greens (arugula, spinach, or spring mix); ½ small red onion, thinly sliced; ½ cup crumbled feta cheese; ¼ cup toasted pumpkin seeds (pepitas) or walnuts; 2 tbsp dried cranberries (optional); 3 tbsp olive oil; 1 tbsp balsamic vinegar (or red wine vinegar); 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and pepper, to taste

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If you are looking for a dish that bursts with autumnal charm and delightful textures, the Roasted Pumpkin and Feta Salad Recipe is an absolute must-try. This vibrant salad marries caramelized roasted pumpkin with creamy feta, crunchy greens, and a lively dressing that sings with every bite. Whether you’re aiming for a light main or a show-stopping side dish, this salad is packed with flavor and color, making it a wholehearted favorite for those cozy fall gatherings or a nourishing weekday meal.

Ingredients You’ll Need

The image shows a baking tray with three groups of roasted vegetables arranged in layers. At the top, large crescent-shaped pumpkin slices have a bright orange color with slightly browned edges and soft texture. Below the pumpkin, there are irregular chunks of roasted purple onion, showing a mix of deep purple and golden brown with a slightly crisp look. At the bottom, there are wedge-shaped roasted pear slices in light tan with some browned spots on the skin and soft flesh. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple yet essential, the ingredients for this salad come together effortlessly, each playing its part to create layers of taste, texture, and visual appeal. From the sweetness of roasted pumpkin to the tangy bite of feta, every component adds a unique touch.

Pumpkin (4 cups, peeled and cubed): Use firm, fresh pumpkin pieces so they roast evenly and caramelize beautifully.
Olive oil (2 tbsp): A good quality olive oil brings richness and helps roast the pumpkin to perfection.
Ground cumin (1 tsp): Adds a lovely earthy warmth without overpowering the pumpkin’s natural sweetness.
Smoked paprika (½ tsp): Provides a subtle smoky depth that elevates the roasted veggies.
Salt and black pepper: Season judiciously to balance all flavors.
Mixed salad greens (4 cups): A fresh, peppery mix like arugula or spring greens brightens the dish and adds crunch.
Red onion (½ small, thinly sliced): Offers a sharp contrast and vibrant color.
Crumbled feta cheese (½ cup): Creamy and tangy, feta is the perfect foil to the sweet pumpkin.
Toasted pumpkin seeds or walnuts (¼ cup): For an irresistible crunch and nutty flavor.
Dried cranberries (2 tbsp, optional): A hint of sweet and tart to round out the taste profile.
For the dressing: Olive oil (3 tbsp), balsamic vinegar (1 tbsp), Dijon mustard (1 tsp), honey or maple syrup (1 tsp), salt and pepper; these simple pantry staples combine to create a luscious, balanced dressing that ties every element together.

How to Make Roasted Pumpkin and Feta Salad Recipe

Step 1: Prepare and Roast the Pumpkin

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking and facilitate cleanup. Toss the cubed pumpkin with olive oil, cumin, smoked paprika, salt, and pepper until every piece is lightly coated. Spread the pumpkin evenly on the baking sheet to allow caramelization and roasting without overcrowding. Roast for about 25 to 30 minutes, flipping the pieces halfway through to ensure an even golden finish. Your kitchen will start to fill with the irresistible aroma of earthy spices and sweet roasted pumpkin—trust me, this step is the heart of the dish.

Step 2: Whisk Together the Dressing

While the pumpkin is roasting, prepare the dressing by whisking olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper in a small bowl. This dressing maintains the perfect balance of tanginess, sweetness, and subtle warmth that will enhance the flavors of the salad without overpowering them.

Step 3: Assemble the Salad

Arrange your mixed salad greens on a large platter or serve directly in a bowl. Scatter the warm roasted pumpkin over the greens, then add thin slices of red onion for a sharp contrast. Sprinkle crumbled feta cheese and toasted pumpkin seeds or walnuts evenly on top. If you like a touch of sweetness, toss in dried cranberries too. Finally, drizzle the dressing generously just before serving to keep the greens crisp.

How to Serve Roasted Pumpkin and Feta Salad Recipe

The image shows a white bowl filled with a fresh salad. The base layer is made of green leafy arugula, giving a light and fresh texture. On top, there are large orange chunks of roasted pumpkin scattered around. Among the pumpkin pieces, whole brown almonds are mixed in, adding a crunchy texture. Finally, white crumbled cheese is sprinkled over the salad, creating a soft and crumbly layer on top. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add an extra layer of flavor and texture, consider garnishing with fresh herbs like parsley or mint. A light sprinkle of freshly ground black pepper right before serving can also bring a subtle kick that complements the creaminess of the feta and the sweetness of the pumpkin.

Side Dishes

This salad pairs beautifully with hearty grain dishes like quinoa or farro, or alongside a stack of warm, crusty bread. For protein lovers, grilled chicken or pan-seared fish make excellent companions, transforming this salad into a fully satisfying meal.

Creative Ways to Present

Looking to impress at your next dinner? Serve this salad in individual glass bowls layered with the ingredients for an elegant presentation. Alternatively, use it as a vibrant topping for toasted flatbreads or as a filling for pita pockets to create a delightful fusion meal.

Make Ahead and Storage

Storing Leftovers

You can store any leftover salad in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate and toss it with the salad just before serving to maintain the freshness of the greens and crunch of the seeds.

Freezing

This salad is a bit tricky to freeze because of its fresh components and dressing. However, you can freeze the roasted pumpkin separately for up to 1 month in a freezer-safe container. Thaw it gently and reheat before adding the other fresh ingredients.

Reheating

When reheating, gently warm the roasted pumpkin in a skillet or microwave, but avoid heating the entire salad to keep the greens fresh and crisp. Once warmed, assemble the salad as usual by combining with fresh ingredients and the dressing.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is a great substitute if you can’t find pumpkin. It roasts similarly and offers a wonderfully sweet, nutty flavor that complements the salad just as well.

Is this Roasted Pumpkin and Feta Salad Recipe suitable for vegans?

The salad as written includes feta cheese, which is dairy-based, but you can easily swap it with a vegan cheese alternative or omit it altogether to make the recipe vegan-friendly.

What’s the best way to get crunchy pumpkin seeds?

Toast raw pumpkin seeds in a dry skillet over medium heat until they puff up and turn golden. Stir frequently to avoid burning. This toasting enhances their flavor and crunch, adding a lovely texture to your salad.

Can I prepare this salad in advance for a party?

You can roast the pumpkin and prepare the dressing ahead of time. Keep the greens and other fresh ingredients separate and assemble everything just before serving to ensure it stays crisp and fresh.

How can I add more protein to this salad?

Grilled chicken, roasted chickpeas, or even a handful of cooked quinoa can be tossed into the salad to boost its protein content and make it more substantial for a main course.

Final Thoughts

There is something truly special about the way this Roasted Pumpkin and Feta Salad Recipe combines sweet, savory, crunchy, and creamy elements into a single, unforgettable dish. It’s simple enough for any home cook but packed with flavor layers that make every bite vibrant and exciting. I highly encourage you to dive into this recipe, enjoy the process, and share it with those you love—because great food is all about connection and delight.

Roasted Pumpkin and Feta Salad Recipe

Ingredients You’ll Need