This roast pumpkin feta salad is a warm, hearty, and flavorful dish that brings together the sweetness of roasted pumpkin with the creaminess of feta, balanced by fresh greens and a tangy dressing. I love how it feels both comforting and refreshing—perfect for a light lunch, dinner side, or even a festive table centerpiece.
Why You’ll Love This Recipe
I like how this salad combines simple ingredients into something truly special. The roasted pumpkin caramelizes in the oven, giving it a rich, slightly sweet taste that pairs beautifully with the saltiness of the feta. I often add a handful of nuts or seeds for crunch, and a zippy vinaigrette brings everything together. Whether I serve it warm or cold, this salad always impresses with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pumpkin (peeled, seeded, and cubed)
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Olive oil
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Salt and black pepper
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Mixed salad greens or baby spinach
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Feta cheese (crumbled)
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Red onion (thinly sliced)
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Balsamic vinegar or lemon juice
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Honey or maple syrup (optional, for dressing)
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Pumpkin seeds or walnuts (optional, for garnish)
Directions
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I preheat the oven to 400°F (200°C).
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I toss the pumpkin cubes with olive oil, salt, and pepper, then spread them out on a baking tray.
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I roast the pumpkin for 25–30 minutes, or until it’s golden and tender, flipping once halfway through.
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While the pumpkin cools slightly, I prepare the dressing by whisking together olive oil, balsamic vinegar (or lemon juice), a bit of honey, and seasoning.
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I arrange the greens on a serving platter, then layer the warm pumpkin, crumbled feta, and red onion slices on top.
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I drizzle the dressing over the salad and finish with a sprinkle of pumpkin seeds or chopped walnuts, if I’m using them.
Servings and timing
This recipe serves 4 people as a side dish or 2 people as a main.
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Prep time: 10 minutes
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Cook time: 25–30 minutes
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Total time: 35–40 minutes
Variations
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I switch out feta with goat cheese for a tangier flavor.
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For extra protein, I sometimes add grilled chicken, chickpeas, or quinoa.
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I use arugula or kale instead of mixed greens when I want something a bit peppery or more robust.
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Roasted beetroot or sweet potato makes a great addition or substitution for pumpkin.
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I love using toasted pecans, almonds, or sunflower seeds instead of pumpkin seeds.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. If I plan to save some for later, I keep the dressing separate and add it just before serving so the greens don’t wilt.
To reheat the pumpkin (if I want to serve the salad warm), I warm it in a skillet or microwave for a minute or two before assembling the salad again.
FAQs
Can I use butternut squash instead of pumpkin?
Yes, I’ve used butternut squash many times—it roasts just as beautifully and has a slightly sweeter flavor.
Is this salad good for meal prep?
It can be. I roast the pumpkin and prep the other ingredients in advance, then store everything separately and assemble when I’m ready to eat.
What kind of feta works best?
I prefer using a block of full-fat feta and crumbling it myself. It’s creamier and has a fresher taste compared to pre-crumbled versions.
Can I make this salad vegan?
Absolutely. I just skip the feta or use a plant-based feta alternative, and I make sure to use maple syrup instead of honey in the dressing.
Do I have to peel the pumpkin?
I usually do, but if I’m using a variety with edible skin like Hokkaido, I leave the skin on—it softens nicely during roasting and adds texture.
Conclusion
Roast pumpkin feta salad is one of those recipes I keep coming back to, especially in the cooler months. It’s cozy yet light, nourishing yet flavorful. I love how versatile it is—I can switch up the greens, dressing, or toppings and it still turns out delicious every time. Whether I serve it on a holiday table or enjoy it solo for lunch, it always hits the mark.
