Description
This Roasted Pumpkin & Feta Salad is a vibrant and flavorful fall dish that combines tender roasted pumpkin with tangy feta, crunchy toasted walnuts, and sweet dried cranberries or pomegranate seeds. Tossed with a simple honey-balsamic dressing, it’s a perfect seasonal salad that balances savory, sweet, and tart flavors for a delightful and nutritious meal or side.
Ingredients
Scale
Salad
- 2 cups Pumpkin, peeled and cubed (Butternut squash can be a great substitute)
- 4 cups Mixed Greens (Arugula, spinach, or kale)
- 1/2 cup Feta Cheese, crumbled (Goat cheese works well as an alternative)
- 1/4 cup Walnuts, toasted (Pecans or almonds can be substituted)
- 1/4 cup Dried Cranberries or Pomegranate Seeds (Fresh pomegranate for crunchier texture)
Dressing
- 5 tablespoons Olive Oil (Split into 2 tablespoons for roasting and 3 tablespoons for dressing; avocado oil can substitute)
- 1 tablespoon Honey or Maple Syrup (Agave syrup is a vegan alternative)
- 1 tablespoon Balsamic Vinegar (Red wine or apple cider vinegar can be used)
- 1 teaspoon Dijon Mustard (Optional, can be omitted)
- Salt and Pepper, to taste
Instructions
- Preparation: Preheat your oven to 400°F (200°C). This ensures the oven is ready for roasting the pumpkin, which is the key element of the salad.
- Toss Pumpkin: In a bowl, combine the peeled and cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper. Toss well to coat the pumpkin evenly, which will help it roast beautifully.
- Roast Pumpkin: Spread the coated pumpkin evenly on a baking sheet. Roast for 25-30 minutes until the pumpkin pieces are golden brown and tender, stirring halfway through to ensure even cooking.
- Make Dressing: While the pumpkin roasts, whisk together 3 tablespoons of olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a bowl until well combined to create a balanced, flavorful dressing.
- Assemble Salad: In a large bowl, combine the mixed greens, roasted pumpkin, crumbled feta cheese, toasted walnuts, and dried cranberries or pomegranate seeds for a mix of textures and flavors.
- Toss Salad: Drizzle the dressing over the salad ingredients and toss gently until everything is evenly coated without bruising the greens.
- Serve: Serve the salad immediately for the freshest texture, garnished with extra black pepper if desired for added spice.
Notes
- Substitute butternut squash if pumpkin is not available.
- To make this salad vegan, use agave syrup in the dressing and replace feta cheese with a plant-based cheese alternative or omit entirely.
- For added crunch, consider adding pumpkin seeds or toasted pecans instead of walnuts.
- This salad is best enjoyed fresh but can be prepared ahead by roasting the pumpkin in advance and storing dressing separately.
- Adjust the sweetness of the dressing by varying the amount of honey or maple syrup.
