Description
A vibrant autumn salad featuring caramelized roasted pumpkin, creamy feta, crunchy greens, and a zesty dressing. Perfect as a side dish or light main course.
Ingredients
Roasted Pumpkin
- 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
Salad
- 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)
Dressing
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare Pumpkin: Toss the pumpkin cubes with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. This seasoning mixture enhances the pumpkin’s natural sweetness and adds warm spices.
- Roast Pumpkin: Spread the seasoned pumpkin cubes evenly on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through to ensure they caramelize evenly and become tender.
- Make Dressing: While the pumpkin roasts, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified for a tangy and slightly sweet dressing.
- Assemble Salad: Arrange the mixed salad greens on a large platter or bowl. Top with the warm roasted pumpkin, thinly sliced red onion, crumbled feta cheese, toasted pumpkin seeds (or walnuts), and dried cranberries if using.
- Dress and Serve: Drizzle the prepared dressing over the salad just before serving to keep greens fresh and crisp. Toss gently if desired, and enjoy the salad slightly warm or at room temperature.
Notes
- Substitute butternut squash for pumpkin if unavailable or for a slightly different flavor and texture.
- Add grilled chicken or chickpeas to make the salad more protein-rich and satisfying as a main dish.
- This salad is best served slightly warm or at room temperature to enjoy the full flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
