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.

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Prep Time 15

Cook Time 30

Total Time 45

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

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