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
Pumpkin
- 4 cups pumpkin, peeled and cubed (about 1-inch pieces)
Seasoning
- 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 to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss pumpkin cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on baking sheet.
- Roast 25–30 minutes, flipping halfway, until pumpkin is tender and caramelized.
- In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and pepper for dressing.
- Arrange salad greens on a platter or in a large bowl. Top with roasted pumpkin, red onion, feta, pumpkin seeds, and cranberries if using.
- Drizzle with dressing just before serving.
Notes
- Substitute butternut squash if pumpkin isn’t available.
- Add grilled chicken or chickpeas for extra protein.
- Best served slightly warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasted + Assembled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
