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’re searching for a dish that captures all the warm, cozy flavors of fall while still feeling vibrant and fresh, you’re going to love this Roasted Pumpkin and Feta Salad. Each bite is a delightful mix of caramelized pumpkin, creamy feta, peppery greens, and a perfectly tangy dressing. Whether you serve it as a show-stopping side or a satisfying main course, it effortlessly brings color, nutrition, and autumnal flair to your table.

Roasted Pumpkin and Feta Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad shines with a handful of simple, wholesome ingredients. Each plays a crucial role in creating a dish that’s loaded with color, texture, and flavor. Don’t be afraid to mix and match a little — it’s the perfect way to make this Roasted Pumpkin and Feta Salad your own.

Pumpkin: Cubed into bite-sized pieces, pumpkin becomes beautifully sweet and tender when roasted.
Olive Oil: Helps caramelize the pumpkin and forms the base of your dressing for a silky finish.
Ground Cumin: Adds gentle warmth and a hint of earthiness to complement the sweetness of the pumpkin.
Smoked Paprika: Brings a subtle smoky undertone that elevates all the other flavors.
Salt and Black Pepper: Essential for balancing and brightening every ingredient in the bowl.
Mixed Salad Greens: A fresh, peppery foundation — try arugula, spinach, or a classic spring mix.
Red Onion: Thinly sliced for a mild sharpness that contrasts the sweet and creamy elements.
Feta Cheese: Crumbled for tangy, creamy nuggets scattered throughout the salad.
Pumpkin Seeds or Walnuts: Toasted for crunch and a nutty pop in every forkful.
Dried Cranberries (optional): A chewy, sweet burst that pairs beautifully with the savory notes.
More Olive Oil: Used again in the dressing for extra richness.
Balsamic Vinegar (or Red Wine Vinegar): Offers that crave-able tang and depth to the dressing.
Dijon Mustard: Brings the dressing together with a little bite and complexity.
Honey or Maple Syrup: Just a hint for sweetness that balances the acidity perfectly.
Extra Salt and Pepper: Finish the dressing just right according to your taste.

How to Make Roasted Pumpkin and Feta Salad

Step 1: Prep the Pumpkin

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step helps the pumpkin pieces achieve that caramelized edge while staying easy to clean up. Cut your pumpkin into roughly one-inch cubes — it’s the perfect size for even roasting and bite-sized eating.

Step 2: Season and Roast

Toss those pumpkin cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out in a single layer on your prepared baking sheet. Roasting at this temperature for 25 to 30 minutes transforms the pumpkin, bringing out its natural sugars and creating irresistible golden edges. Don’t forget to flip them halfway for even cooking!

Step 3: Whisk the Dressing

While your pumpkin is roasting, whip up the dressing in a small bowl. Just whisk together the olive oil, balsamic or red wine vinegar, Dijon mustard, honey or maple syrup, and a little salt and pepper. The result is a zippy, well-balanced drizzle that brings everything in this Roasted Pumpkin and Feta Salad together.

Step 4: Assemble the Salad

Once the pumpkin is golden and slightly crisp on the edges, let it cool just a touch (it’s best warm, not hot). Arrange a bed of fresh salad greens on your serving platter or in a large bowl. Layer on the roasted pumpkin, thinly sliced red onion, crumbled feta, toasted pumpkin seeds or walnuts, and those bright pops of dried cranberries if you’re using them.

Step 5: Dress and Serve

Generously drizzle the salad with your homemade dressing right before serving. The flavors marry together deliciously, melding the sweet, savory, tangy, and creamy in every mouthful. This Roasted Pumpkin and Feta Salad can be served slightly warm or at room temperature for the most delightful experience.

How to Serve Roasted Pumpkin and Feta Salad

Garnishes

A final scatter of extra pumpkin seeds, a few fresh thyme leaves, or even a pinch of flaky sea salt can elevate the presentation and flavor of your Roasted Pumpkin and Feta Salad. A little zest of orange or lemon over the top takes it to a whole new level of brightness, too.

Side Dishes

This salad pairs wonderfully with herby grilled chicken, a hearty lentil soup, or chunks of rustic bread for scooping up every last bit. It’s equally at home next to your holiday mains or served as a solo lunch with a chilled glass of white wine.

Creative Ways to Present

Try building individual salad bowls for a gorgeous plated starter, or serve the Roasted Pumpkin and Feta Salad on a large wooden board with extra toppings on the side for a customizable party platter. It looks absolutely stunning served family-style for a casual autumn feast.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep them in an airtight container in the fridge. For best texture, store the dressing separately and toss before serving. The roasted pumpkin stays tender, and the feta remains creamy for up to two days.

Freezing

While the hearty components of this salad, like the roasted pumpkin, can handle freezing, the assembled salad itself doesn’t fare as well. The greens and cheese can get watery after thawing. If you want to prep in advance, roast the pumpkin ahead and freeze just the cubes. Thaw, then assemble fresh when you’re ready.

Reheating

If you’ve made the pumpkin ahead, quickly refresh it in the oven at 350°F (175°C) for about 10 minutes, or in a hot skillet to bring back its caramelized goodness. Add it to your salad warm for peak flavor and aroma.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is an easy, delicious swap. It roasts up similarly and soaks in all those warm spices, making your Roasted Pumpkin and Feta Salad just as satisfying.

How do I make this salad vegan?

All you need to do is substitute your favorite plant-based feta or a sprinkle of toasted nuts instead of cheese, and use maple syrup in the dressing for a vegan version. The result is still bright, rich, and full of texture!

Is this salad good served cold?

It’s delicious at room temperature or slightly warm, but you can absolutely enjoy it cold, especially as a make-ahead lunch. The flavors meld beautifully as it sits in the fridge.

What proteins can I add to make it a main course?

For an even heartier Roasted Pumpkin and Feta Salad, add grilled chicken, roasted chickpeas, or even quinoa. These extras turn the salad into a filling meal without overpowering the original flavors.

Which type of pumpkin is best for this recipe?

Look for sugar pumpkin or pie pumpkin for the best texture and sweetness. Avoid super stringy or watery varieties, as the drier, more flavorful pumpkins roast up perfectly in this salad.

Final Thoughts

There’s something magical about how the sweetness of roasted pumpkin cozies up to tangy feta and vibrant greens. This Roasted Pumpkin and Feta Salad is guaranteed to impress, whether you’re treating yourself or sharing with loved ones. Give it a try, and it just might become your favorite taste of the season!