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Roast Pumpkin Feta Salad

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This roast pumpkin feta salad is a warm, hearty dish that balances the sweetness of roasted pumpkin with creamy feta, fresh greens, and a tangy vinaigrette. It’s a comforting yet refreshing option perfect for any meal or festive occasion.

Ingredients

  • 3 cups pumpkin, peeled, seeded, and cubed
  • 2 tbsp olive oil (plus extra for dressing)
  • Salt and black pepper to taste
  • 4 cups mixed salad greens or baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1/4 red onion, thinly sliced
  • 2 tbsp balsamic vinegar or lemon juice
  • 1 tsp honey or maple syrup (optional)
  • 2 tbsp pumpkin seeds or chopped walnuts (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin cubes with olive oil, salt, and pepper, then spread on a baking tray.
  3. Roast pumpkin for 25–30 minutes, flipping halfway, until golden and tender.
  4. While pumpkin cools slightly, whisk together olive oil, balsamic vinegar or lemon juice, honey (if using), salt, and pepper to make the dressing.
  5. Arrange salad greens on a serving platter.
  6. Layer roasted pumpkin, crumbled feta, and red onion slices over the greens.
  7. Drizzle with the dressing and sprinkle with pumpkin seeds or walnuts, if desired.

Notes

  • Substitute feta with goat cheese for a tangier taste.
  • Add grilled chicken, chickpeas, or quinoa for extra protein.
  • Use arugula or kale for a more robust green.
  • Roasted beetroot or sweet potato can replace pumpkin.
  • Store dressing separately if making ahead to keep greens fresh.

Nutrition

Find it online: https://recipesbyliza.com/roast-pumpkin-feta-salad/