Roasted Pumpkin Feta Salad (Print version)

Autumn-inspired salad featuring roasted pumpkin, feta, crisp greens, and a zesty balsamic drizzle.

# What you'll need:

→ Vegetables

01 - 2.2 lb pumpkin (butternut or Hokkaido), peeled and cubed
02 - 3.5 oz mixed salad greens (arugula, spinach, 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 - 1/2 tsp ground cumin
13 - 1/4 tsp smoked paprika
14 - Salt and black pepper, to taste

# How to make it:

01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, toss pumpkin cubes with 1.5 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper until well coated.
03 - Arrange pumpkin cubes on a parchment-lined baking tray and roast for 25 to 30 minutes, turning once, until tender and golden. Allow to cool slightly.
04 - While the 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 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until emulsified.
06 - In a large bowl, mix salad greens and sliced red onion. Add warm roasted pumpkin cubes.
07 - Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
08 - Top salad with crumbled feta and toasted pumpkin seeds. Serve immediately.

# Expert suggestions:

01 -
  • The roasted pumpkin gets sweet and caramelized on the edges, balancing perfectly with the salty feta and tangy dressing.
  • It comes together in under an hour and looks stunning enough to serve at a dinner party without any fuss.
  • The toasted pumpkin seeds add a delightful crunch that makes every bite feel satisfying and complete.
02 -
  • Don't skip turning the pumpkin halfway through roasting, or one side will stay pale and soft while the other burns.
  • Add the warm pumpkin to the greens just before serving, because if it sits too long the greens will wilt and lose their crispness.
  • Toast the pumpkin seeds in a dry pan without oil, otherwise they turn greasy instead of crunchy and nutty.
03 -
  • Cut the pumpkin into uniform cubes so they roast at the same rate, preventing some pieces from burning while others stay undercooked.
  • Use a high-quality balsamic vinegar for the dressing, because cheaper versions taste too sharp and artificial, ruining the balance.
  • Add the feta at the very end instead of tossing it in with the greens, so it stays creamy and doesn't break apart into tiny salty bits.

Go back