Roasted Pumpkin & Feta Salad

This Roasted Pumpkin & Feta Salad captures the essence of fall with caramelized pumpkin, creamy feta, and crisp seasonal greens. The contrast of warm roasted vegetables and bright, tangy dressing creates a balanced dish that feels both comforting and refreshingly light.

Why You’ll Love This Recipe

Perfect seasonal flavors – Sweet roasted pumpkin pairs beautifully with salty feta and tart cranberries.
Warm and fresh contrast – Combines oven-roasted ingredients with crisp greens for dynamic texture.
Nutritious yet satisfying – Rich in fiber, healthy fats, and vitamins while remaining light.
Elegant presentation – Vibrant colors make it ideal for gatherings or holiday tables.
Quick, simple preparation – Minimal hands-on work with straightforward roasting and tossing.
Flexible ingredient swaps – Easily adapt with different nuts, greens, or sweet elements.

Ingredients You’ll Need

For the Salad

2 cups pumpkin, peeled and cubed (butternut or sugar pumpkin) – Provides natural sweetness and tender texture when roasted.
2 tablespoons olive oil – Helps caramelize the pumpkin and enhances flavor.
Salt and black pepper, to taste – Balances sweetness and sharpness.
4 cups mixed greens (arugula, spinach, or kale) – Forms a fresh, slightly bitter base.
1/2 cup feta cheese, crumbled – Adds creamy saltiness and tangy richness.
1/4 cup walnuts or pecans, toasted – Contributes crunch and nutty depth.
1/4 cup dried cranberries or pomegranate seeds – Introduces bright sweetness and color.

For the Dressing

3 tablespoons olive oil – Creates a smooth, rich base for emulsification.
1 tablespoon balsamic or apple cider vinegar – Provides acidity to balance the salad.
1 teaspoon Dijon mustard – Helps emulsify the dressing and adds subtle sharpness.
1 teaspoon honey or maple syrup – Softens acidity with gentle sweetness.
Salt and black pepper, to taste – Fine-tunes overall flavor.

Step-by-Step Instructions

Roast the pumpkin – Preheat the oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, spread in a single layer on a baking sheet, and roast for 25–30 minutes, flipping halfway, until tender and golden.

Prepare the dressing – Whisk olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified and smooth.

Assemble the salad base – Combine mixed greens, warm roasted pumpkin, crumbled feta, toasted nuts, and cranberries in a large bowl.

Dress and toss gently – Drizzle the dressing over the salad and toss lightly to coat without crushing the ingredients.

Serve immediately – Garnish with extra feta or nuts if desired and enjoy while the pumpkin is still slightly warm.

Recipe Notes & Tips

Roast until caramelized – Golden edges intensify the pumpkin’s natural sweetness.
Toast the nuts separately – Enhances aroma and crunch without burning during roasting.
Add dressing just before serving – Prevents greens from wilting prematurely.
Use sturdy greens for warmth – Kale or arugula hold up better against warm pumpkin.
Balance sweet and tangy elements – Adjust honey or vinegar to taste.
Serve slightly warm – Improves flavor contrast and overall texture.

Nutritional Information

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 side-salad portions or 2 light main-course servings
Calories: Approximately 220–300 per serving, depending on cheese and nut quantities

Perfect Pairings

Roast chicken or turkey – Complements the salad’s autumn flavors.
Hearty grain dishes – Quinoa or farro add extra substance.
Crusty artisan bread – Ideal for rounding out a light meal.
Dry white wine or sparkling cider – Balances sweetness and richness.

Ideal Occasions

Fall and holiday gatherings – Seasonal ingredients suit festive menus.
Light weekday lunches – Nourishing without heaviness.
Thanksgiving side dish – Bright contrast to richer classics.
Brunch spreads – Adds freshness and color to the table.

Storage & Serving Tips

Store components separately – Keeps greens crisp for up to 2 days.
Refrigerate roasted pumpkin airtight – Reheat gently before serving.
Avoid freezing assembled salad – Texture of greens and feta will suffer.
Refresh leftovers with extra dressing – Restores flavor and moisture.

Creative Variations to Try

Add grains for heartiness – Toss with quinoa, couscous, or farro.
Swap cheese options – Try goat cheese or blue cheese for different tang.
Include fresh herbs – Parsley, mint, or thyme brighten the flavor.
Make it vegan – Replace feta with plant-based cheese and use maple syrup.

Troubleshooting Common Issues

Pumpkin too soft – Roast at high heat and avoid overcrowding the pan.
Salad tastes flat – Increase vinegar, salt, or feta for brightness.
Greens wilt quickly – Cool pumpkin slightly before tossing.
Dressing separates – Whisk again or add a touch more mustard to emulsify.

Why This Recipe Works

Roasting concentrates the pumpkin’s sugars, creating caramelized depth that contrasts with the salty creaminess of feta and the acidity of balsamic dressing. Textural balance—from crisp greens to crunchy nuts and tender squash—keeps each bite dynamic and satisfying. Nutritionally, the salad delivers fiber, healthy fats, and essential vitamins while remaining relatively low in calories, making it both wholesome and flavorful.

Final Thoughts

Roasted Pumpkin & Feta Salad is a celebration of seasonal simplicity, combining comforting warmth with fresh brightness in every bite. Its balanced nutrition, elegant appearance, and adaptable ingredients make it a dependable choice for everything from casual lunches to festive holiday tables, with easy adjustments for lighter or plant-based preferences.