Roasted Pumpkin Feta Salad Bowl

There’s something magical about a salad that feels hearty enough to be a meal yet fresh enough to brighten your day. That’s exactly what this Roasted Pumpkin Feta Salad brings to the table. Sweet roasted pumpkin meets salty feta, peppery greens, and crunchy nuts—creating a medley of flavors that keep you coming back for seconds.

This salad is proof that healthy doesn’t have to mean boring. It’s warm, colorful, and full of textures that play beautifully together. Whether you’re making lunch for yourself or looking for a show-stopping side dish, this pumpkin and feta salad will win over even the most skeptical salad eaters.

Why You’ll Love This Roasted Pumpkin Salad

• Balanced flavors: Sweet pumpkin, creamy feta, and tangy dressing keep every bite exciting.
• Simple prep: Roast, toss, enjoy. No fancy equipment or tricky steps.
• Nutritious comfort food: It’s healthy but feels indulgent at the same time.
• Versatile: Works as a main dish, side, or even meal prep for busy weeks.

I’ve tried plenty of pumpkin salad recipes, and this one is always a favorite. It’s like autumn decided to throw a party on your plate.

Ingredients You’ll Need

Here’s the lineup for this roast pumpkin spinach feta salad:

• Pumpkin – peeled, deseeded, and cut into cubes. Butternut squash works if you don’t have pumpkin.
• Olive oil – for roasting.
• Salt & black pepper – simple seasoning goes a long way here.
• Baby spinach or arugula – adds freshness and bite.
• Feta cheese – creamy and salty; the perfect partner for pumpkin.
• Walnuts (or pecans) – for crunch. Toasting them takes things up a notch.
• Red onion – thinly sliced, adds a sharp edge.
• Optional extras: quinoa for a heartier roasted pumpkin quinoa salad, roasted beetroot for a beetroot and butternut salad with feta, or dried cranberries for a pop of sweetness.

Dressing for the Salad

A salad is only as good as its dressing. For this recipe, I keep it bright and zesty:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar (or apple cider vinegar)
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Whisk it together until smooth. It should taste tangy with just the right amount of sweetness.

Step-by-Step Instructions

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C). Spread the pumpkin cubes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes. The edges should caramelize while the inside turns soft and sweet.

Step 2: Toast the Nuts

While the pumpkin roasts, toss the walnuts into a dry skillet over medium heat. Stir until golden and fragrant. Be careful—they go from perfect to burnt faster than you’d expect.

Step 3: Assemble the Salad

In a large bowl, layer the spinach (or arugula), roasted pumpkin, thinly sliced onion, walnuts, and crumbled feta.

Step 4: Dress It Up

Drizzle the dressing over the salad and gently toss. Don’t drown it—the goal is a light coat that ties the flavors together.

Variations to Try

• Pumpkin Feta Walnut Salad: Stick to the basics—pumpkin, feta, and walnuts. Perfect for weeknights.
• Warm Salad Version: Toss the roasted pumpkin in while it’s still hot so the cheese gets slightly melty.
• Roasted Pumpkin Quinoa Salad: Add cooked quinoa for extra protein and texture.
• Pumpkin Arugula Salad: Swap spinach with arugula for a peppery kick.
• Beetroot and Butternut Salad with Feta: Roast beetroot alongside pumpkin or butternut squash for more earthy sweetness.

Storage Tips

This salad is best fresh, but you can store leftovers:

• Keep the dressing separate if prepping ahead.
• Store roasted pumpkin in the fridge for up to 3 days.
• Assemble just before serving for the freshest texture.

Serving Suggestions

This roasted pumpkin salad recipe works in so many settings:

• Pair with grilled chicken or salmon for a complete meal.
• Serve as a Thanksgiving or holiday side dish.
• Pack it for lunch—it holds up surprisingly well.
• Add warm bread on the side, because honestly, every salad deserves bread.

Final Thoughts

This roast pumpkin and feta salad is one of those dishes that feels both comforting and refreshing. It’s a celebration of seasonal produce with just enough flair to keep things exciting. Whether you’re looking for a quick weeknight recipe or something impressive for guests, this salad checks all the boxes.

Give it a try and let me know—are you team pumpkin or team butternut? Personally, I’ll take both.

Roasted Pumpkin Feta Salad

This roasted pumpkin feta salad is full of flavor and texture. Sweet caramelized pumpkin, creamy feta, crunchy walnuts, and fresh greens come together with a tangy balsamic dressing. It’s simple, healthy, and hearty enough to enjoy as a main or side.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course, Side Dish

Cuisine: Mediterranean-inspired, Modern Café Style

Calories: 310

Ingredients Method Notes

Ingredients

  

• 4 cups pumpkin peeled and cut into cubes
• 2 tablespoons olive oil for roasting
• Salt and black pepper to taste
• 4 cups baby spinach or arugula
• ½ small red onion thinly sliced
• ½ cup feta cheese crumbled
• ½ cup walnuts or pecans, toasted

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar or apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Method

 

1. Preheat oven to 400°F (200°C).
2. Prepare pumpkin: Place pumpkin cubes on a baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with salt and pepper. Toss to coat.
3. Roast pumpkin: Bake for 25–30 minutes until golden on the edges and soft inside. Let cool slightly.
4. Toast walnuts: Place walnuts in a dry skillet over medium heat. Stir for 3–5 minutes until fragrant. Remove from heat.
5. Make dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
6. Assemble salad: In a large bowl, add spinach (or arugula), roasted pumpkin, sliced onion, walnuts, and crumbled feta.
7. Dress it up: Pour the dressing over the salad. Toss gently to combine.
8. Serve immediately as a main or side dish.

Notes

• Butternut squash can be swapped for pumpkin if needed.
• For extra protein, add quinoa or roasted chickpeas.
• If you want the salad warm, toss everything together while the pumpkin is still hot.
• Store leftovers in the fridge for up to 2 days, but keep the dressing separate until serving.

FAQ: Roasted Pumpkin Feta Salad

1. Can I use butternut squash instead of pumpkin?
Yes, absolutely. Butternut squash roasts beautifully and has a natural sweetness that works just as well.

2. Can I make this vegan?
Sure! Swap the feta for a dairy-free alternative or try roasted chickpeas for creaminess and protein.

3. What nuts go best in this salad?
Walnuts are classic, but pecans, almonds, or pine nuts work too.

4. Can I eat this salad cold?
Yes, it’s delicious cold, but I prefer it slightly warm—the roasted pumpkin brings out deeper flavors when it’s fresh from the oven.

5. What greens work best?
Spinach and arugula are my top picks. Mixed greens also do the trick.

6. How do I make it more filling?
Add quinoa, brown rice, or even roasted chickpeas. Suddenly, your salad becomes a full meal.

7. Can I roast the pumpkin ahead of time?
Yes! Roast the pumpkin a day before, store it in the fridge, and assemble the salad when ready.