Name: Roasted Pumpkin and Feta Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 cups pumpkin, peeled and cubed (about 1-inch pieces); 2 tbsp olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; Salt and black pepper, to taste; 4 cups mixed salad greens (arugula, spinach, or spring mix); ½ small red onion, thinly sliced; ½ cup crumbled feta cheese; ¼ cup toasted pumpkin seeds (pepitas) or walnuts; 2 tbsp dried cranberries (optional); 3 tbsp olive oil; 1 tbsp balsamic vinegar (or red wine vinegar); 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and pepper, to taste

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Get ready to fall in love with Roasted Pumpkin and Feta Salad—a colorful autumn dish that brings together caramelized roasted pumpkin, tangy feta, crispy greens, and a splash of zesty homemade dressing. Whether you need a festive side for your next gathering or a hearty salad to brighten up your lunch routine, this recipe is as satisfying as it is beautiful. Each bite is filled with contrasting textures and bold flavors that celebrate the very best of the season!

Roasted Pumpkin and Feta Salad Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of everyday ingredients can create something so delicious and memorable. Each one plays its own special role, adding substance, brightness, or a pop of crunch to this Roasted Pumpkin and Feta Salad—so don’t skip any if you can help it!

Pumpkin: Cubed pumpkin is the star, roasting into golden, sweet bites that make this salad irresistible.
Olive Oil: Used for both roasting and the dressing; it adds richness and helps everything caramelize beautifully.
Ground Cumin: Adds warmth and a slight earthiness, giving the pumpkin lovely depth.
Smoked Paprika: Offers subtle smokiness and color, enhancing the salad’s autumn vibe.
Salt and Black Pepper: Essential for seasoning both the pumpkin and the dressing—taste and adjust as you go.
Mixed Greens: Arugula, spinach, or spring mix offer a fresh, peppery base that contrasts perfectly with the roasted veggies.
Red Onion: Thinly sliced for a pop of color and gentle bite.
Feta Cheese: Creamy, salty feta brings a tangy punch that balances the sweet and savory elements.
Pumpkin Seeds or Walnuts: Toasted pepitas or walnuts give the salad a crave-worthy crunch.
Dried Cranberries (Optional): Toss these in for little chewy bursts of sweetness and color.
For the Dressing
Olive Oil: For a silky texture and classic Mediterranean flavor.
Balsamic or Red Wine Vinegar: Adds tang and brightness to lift all the other flavors.
Dijon Mustard: Gives the dressing a gentle zip and helps it emulsify.
Honey or Maple Syrup: Rounds out the acidity with a hint of natural sweetness.
Salt & Pepper: Finishes the dressing and lets every ingredient shine.

How to Make Roasted Pumpkin and Feta Salad

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—you’ll thank yourself for the easy cleanup! Toss your pumpkin cubes with olive oil, cumin, smoked paprika, salt, and black pepper. Spread them out so they roast evenly, and watch as they turn golden, tender, and slightly caramelized in the oven after about 25-30 minutes. Flip them halfway through for maximum crispiness on all sides.

Step 2: Prepare the Dressing

While the pumpkin is roasting, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl. The result is a tangy-sweet dressing that ties the whole Roasted Pumpkin and Feta Salad together—don’t be afraid to taste and tweak it to your liking!

Step 3: Assemble the Salad

Arrange your salad greens on a stylish platter or in a large bowl, creating a cozy bed for all the toppings. Scatter on the roasted pumpkin (let it cool slightly first), followed by thin slices of red onion, a tumble of crumbled feta, and a sprinkle of toasted pumpkin seeds or walnuts. If you’re craving extra sweetness or a splash of color, toss in a sprinkle of dried cranberries.

Step 4: Finish with Dressing and Serve

Just before serving, drizzle your homemade dressing over the salad and toss gently to combine. The greens will glisten, the toppings will shine, and everyone will want seconds of this Roasted Pumpkin and Feta Salad! Serve it up while the pumpkin is still a little warm for the coziest effect.

How to Serve Roasted Pumpkin and Feta Salad

Garnishes

For that extra-special finishing touch, garnish your Roasted Pumpkin and Feta Salad with a fresh crack of black pepper, a sprinkling of extra feta, and a few extra pumpkin seeds. If you want to go bold, add chopped parsley or mint for a burst of color and freshness right before serving.

Side Dishes

This salad pairs beautifully with a roasted chicken, seared salmon, or a hearty grain like quinoa. For a fully vegetarian spread, serve it alongside a warming soup or some rustic crusty bread—perfect for soaking up any extra dressing!

Creative Ways to Present

Turn your Roasted Pumpkin and Feta Salad into a centerpiece by serving it on a big wooden board with clusters of toppings arranged in sections. Or, try making individual salads in mason jars for a cheerful, portable lunch or picnic treat. You can even stuff it into warm pita bread for a Mediterranean-inspired wrap.

Make Ahead and Storage

Storing Leftovers

Any leftover Roasted Pumpkin and Feta Salad should be stored in an airtight container in the fridge. Keep the dressing separate if possible, as this helps the greens stay crisp for 2–3 days.

Freezing

While the salad itself doesn’t freeze well (the greens lose their texture), you can freeze the roasted pumpkin cubes. Once cooled, pop them into a freezer-safe bag for up to 2 months. Simply defrost and bring to room temperature before adding back to the salad.

Reheating

If you want to enjoy the pumpkin warm again, reheat the roasted cubes in the oven at 350°F (175°C) until just heated through. The rest of the ingredients should stay cold and fresh.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is a fantastic substitute for pumpkin here. It roasts up just as sweet and tender, making your Roasted Pumpkin and Feta Salad just as delicious.

What protein can I add to make this a main course?

Try adding grilled chicken, sautéed shrimp, or roasted chickpeas to bump up the protein content. These additions easily turn the salad into a filling main dish.

Can I make this salad vegan?

Yes—swap the feta for your favorite plant-based cheese or some creamy avocado, and use maple syrup instead of honey in the dressing. The Roasted Pumpkin and Feta Salad will still have plenty of flavor and satisfaction.

How far in advance can I roast the pumpkin?

You can roast the pumpkin up to two days ahead of time. Store it in the fridge and bring it to room temperature before tossing into the salad, or lightly reheat if you prefer it warm.

Are there other nuts or seeds I can use instead of pumpkin seeds or walnuts?

Definitely! Try toasted pecans, sliced almonds, or sunflower seeds for a fun twist—all will add crunch and extra flavor to your salad.

Final Thoughts

If you’re ready to embrace the flavors of fall in the freshest way possible, Roasted Pumpkin and Feta Salad is your ticket. It’s honest, vibrant food that feels like a celebration, whether you’re serving it at a dinner party or making it just for yourself. Take a chance, mix it up, and enjoy every colorful forkful—you’ll be making this again before you know it!