Description
A vibrant autumn salad featuring caramelized roasted pumpkin, creamy feta, crunchy greens, and a zesty dressing. Perfect as a side dish or light main course.
Ingredients
Pumpkin:
- 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
Salad:
- 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)
Dressing:
- 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
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pumpkin: Toss pumpkin cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes until tender.
- Make the dressing: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
- Assemble the salad: Arrange greens on a platter, top with roasted pumpkin, red onion, feta, seeds, and cranberries. Drizzle with dressing.
Notes
- Substitute butternut squash if pumpkin isn’t available.
- Add grilled chicken or chickpeas for extra protein.
- Best served slightly warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasted + Assembled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 9g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 17mg
