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Roasted Pumpkin & Feta Salad

Roasted Pumpkin & Feta Salad

Enjoy a delightful Roasted Pumpkin & Feta Salad that combines roasted pumpkin with feta cheese, walnuts, and cranberries for a perfect autumn dish.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 55 minutes
Course: Salads
Cuisine: Autumn, Vegetarian
Keyword: autumn recipes, Fall Flavors, Feta Salad, Healthy Salad, Roasted Pumpkin, vegetarian dish
Servings: 4 servings
Calories: 300kcal

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowls
  • Whisk
  • Salad bowl

Ingredients

For the Pumpkin

  • 2 cups Pumpkin, peeled and cubed The star of this salad with its sweet, earthy flavor.
  • 2 tablespoons Olive oil Helps achieve that golden, caramelized finish.
  • Salt and pepper To taste for enhancing sweetness.

For the Salad

  • 4 cups Mixed greens Such as arugula, spinach, or kale.
  • 1/2 cup Feta cheese, crumbled Brings a tangy richness.
  • 1/4 cup Walnuts, toasted Adds crunch and nuttiness.
  • 1/4 cup Dried cranberries Offers sweetness and color.

For the Dressing

  • 3 tablespoons Olive oil Key ingredient for smooth texture.
  • 1 tablespoon Balsamic vinegar Adds tanginess.
  • 1 tablespoon Honey (or maple syrup) Adds a touch of sweetness.
  • 1 teaspoon Dijon mustard Lends a subtle sharpness.
  • Salt and pepper To taste.

Instructions

How to Make Roasted Pumpkin & Feta Salad

  • Preheat your oven to 400°F (200°C).
  • Toss the cubed pumpkin in a bowl with olive oil, salt, and pepper until well coated.
  • Spread the pumpkin evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway through.
  • Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
  • Add mixed greens to a large salad bowl.
  • Combine the roasted pumpkin with the greens once it has cooled slightly.
  • Sprinkle crumbled feta cheese, toasted walnuts, and dried cranberries over the top.
  • Drizzle the prepared dressing over the salad and gently toss to combine.
  • Serve immediately as a refreshing side dish or light main course.

Notes

Optional: Garnish with extra walnuts for an even crunchier experience. Let roasted pumpkin cool slightly before adding to greens to maintain crispness.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 30g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 10mg
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