Roasted Pumpkin Feta Salad (Print View)
Autumn salad blending roasted pumpkin, feta cheese, mixed greens, and a zesty balsamic dressing for fresh flavors.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin (butternut or Hokkaido), peeled and cubed
02 - 3.5 oz mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5 oz feta cheese, crumbled
→ Nuts & Seeds
05 - 1.75 oz pumpkin seeds (pepitas), toasted
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1.5 tbsp balsamic vinegar
08 - 1 tsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ Seasonings
11 - 1.5 tbsp olive oil (for roasting)
12 - ½ tsp ground cumin
13 - ¼ tsp smoked paprika
14 - Salt and black pepper, to taste
# Step-by-Step Directions:
01 - Set oven temperature to 400°F.
02 - In a large bowl, toss pumpkin cubes with 1.5 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper.
03 - Spread seasoned pumpkin evenly on a parchment-lined baking tray. Roast for 25 to 30 minutes, turning once, until golden and tender. Allow to cool slightly.
04 - While pumpkin roasts, toast pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Remove from heat and set aside.
05 - Whisk together extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl.
06 - Combine mixed salad greens and thinly sliced red onion in a large salad bowl.
07 - Add warm roasted pumpkin to greens and onion, drizzle with dressing, then toss gently to coat evenly.
08 - Sprinkle crumbled feta cheese and toasted pumpkin seeds over the salad. Serve immediately.
# Expert Suggestions:
01 -
- The pumpkin gets these sweet, crispy edges that make you forget youre eating something healthy.
- It comes together fast enough for a weeknight but looks like you planned it for guests.
- Every bite has texture, crunch, creaminess, and that perfect sweet-savory balance.
02 -
- Dont overcrowd the baking tray or the pumpkin will steam instead of caramelize, which means you lose those crispy, sweet edges.
- Add the feta and seeds at the very end so the feta stays creamy and the seeds stay crunchy.
03 -
- Use parchment paper instead of foil to prevent sticking and make cleanup easier.
- Taste the dressing before adding it to the salad, you might want a little more honey or vinegar depending on your pumpkins sweetness.