Roasted Pumpkin Feta Salad

I threw this together on a chilly October evening when I had half a pumpkin sitting on the counter and no real plan for dinner. The kitchen smelled like cumin and caramelized edges, and I remember thinking it was too simple to be impressive. Then my neighbor tasted it and asked for the recipe twice before leaving.

I started making this salad during the weeks when farmers markets overflow with squash and the air finally cools down. One time I brought it to a potluck and someone mistook the roasted pumpkin for sweet potato, which made me realize how versatile the base really is. It became my go-to whenever I wanted something that felt seasonal without being fussy.

Ingredients

• Pumpkin: Butternut or Hokkaido work beautifully here because they hold their shape and caramelize without turning mushy, just make sure your cubes are bite-sized so they roast evenly.
• Mixed salad greens: Arugula adds a peppery bite that cuts through the sweetness, but spinach or baby kale work if you want something milder.
• Red onion: Slice it thin so it adds sharpness without overpowering, and if you soak the slices in cold water for five minutes they mellow out nicely.
• Feta cheese: The salty, creamy crumbles are what make this salad addictive, and I always crumble it by hand for irregular chunks.
• Pumpkin seeds: Toasting them in a dry pan until they pop brings out a nutty depth that store-bought versions just dont have.
• Olive oil, balsamic vinegar, honey, Dijon mustard: This dressing is tangy, slightly sweet, and clings to every leaf without pooling at the bottom of the bowl.
• Cumin and smoked paprika: These spices give the roasted pumpkin warmth and a subtle smokiness that makes the whole dish smell incredible.

Instructions

Prep the pumpkin:

Toss the cubes with olive oil, cumin, smoked paprika, salt, and pepper until every piece is lightly coated. Spread them in a single layer on parchment so they roast instead of steam.

Roast until golden:

Let the oven work its magic for 25 to 30 minutes, flipping halfway so you get caramelized edges on multiple sides. The pumpkin should be tender enough to pierce easily but not falling apart.

Toast the seeds:

While the pumpkin roasts, heat a dry skillet and shake the pumpkin seeds until they start popping and smell nutty. This takes just a few minutes, so dont walk away.

Make the dressing:

Whisk together the olive oil, balsamic, honey, mustard, salt, and pepper in a small bowl until it emulsifies into something smooth and glossy.

Assemble the salad:

Toss the greens and red onion in a large bowl, then add the warm pumpkin so it wilts the leaves just slightly. Drizzle with dressing, toss gently, and finish with feta and toasted seeds right before serving.

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The first time I served this, someone asked if it was from a restaurant, and I realized that roasted vegetables dressed up with good cheese can feel special without any fuss. Now its the dish I make when I want to impress without spending hours in the kitchen.

Variations and Swaps

You can swap feta for crumbled goat cheese if you want something tangier, or try adding pomegranate seeds for bursts of sweetness and a pop of color. Dried cranberries work too, especially if you like a little chewiness mixed in with the crunch.

Serving Suggestions

This salad sits perfectly alongside roasted chicken or grilled fish, but honestly I eat it as a main with crusty bread on the side. A crisp Sauvignon Blanc or light Pinot Noir makes it feel like a proper autumn meal.

Storage and Make Ahead Tips

You can roast the pumpkin and toast the seeds a day ahead, then store them separately in the fridge. When youre ready to serve, let the pumpkin come to room temperature or warm it gently, then assemble everything fresh so the greens stay crisp.

• Keep the dressing in a jar and shake it just before tossing.
• If you have leftovers, store the components separately so nothing gets soggy.
• The roasted pumpkin is delicious cold too, so dont be afraid to eat it straight from the fridge.

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This salad has become one of those recipes I make without thinking, and every time it reminds me that the best dishes are the ones that feel effortless. I hope it becomes one of yours too.

Recipe Questions & Answers

→ How do I roast the pumpkin cubes evenly?

Toss pumpkin cubes with olive oil and spices, spread in one layer on parchment-lined tray, and roast at 200°C (400°F) for 25-30 minutes, turning once halfway.

→ Can I substitute feta cheese with another cheese?

Yes, goat cheese makes a creamy alternative with a slightly tangier profile, complementing the sweet pumpkin nicely.

→ What greens work best for this salad?

Mixed greens like arugula, spinach, or baby kale provide a fresh, peppery base that contrasts well with the roasted pumpkin's sweetness.

→ How should the pumpkin seeds be prepared?

Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, adding a crunchy texture to the salad.

→ What is a good dressing pairing for this salad?

A dressing made from extra virgin olive oil, balsamic vinegar, honey, and Dijon mustard adds brightness and a subtle sweetness that enhances all ingredients.