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bowl of roast pumpkin salad with feta, spinach, and seeds.
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5 from 2 votes

Roast Pumpkin Salad with Feta

Roast Pumpkin Salad Recipe: Enjoy a flavorful and satisfying dish with our simple pumpkin salad recipe.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Salads
Cuisine: American
Servings: 2 -4
Calories: 145kcal
Author: Adina

Equipment

Ingredients

Salad:

  • 1 lb pumpkin or butternut squash, 450 g, Notes 1,2,3
  • 2 tablespoons shelled pumpkin seeds or pepitas
  • 4 handfuls baby spinach about 150 g/ 5.5 oz
  • 1 small red onion
  • 2 oz feta 60 g

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar to taste
  • 1 teaspoon honey
  • fine sea salt and freshly ground black pepper

Instructions

Roast the pumpkin:

  • Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper.
  • Prepare pumpkin: Halve or quarter the pumpkin or squash, depending on size. Remove the seeds using a spoon.
  • Bake for 40 to 50 minutes, depending on size and your oven. The roasted pumpkin should be fork tender but not turn mushy. Leave to cool and chop it into cubes, about 3 cm/1.25 inches.

Roast the pumpkin seeds:

  • Toast the shelled pumpkin seeds or pepitas in a dry skillet or pan on medium heat until golden and fragrant. Transfer to a plate immediately. Leave to cool.

Pumpkin salad:

  • Dressing: Place the dressing ingredients in a bowl. Whisk well.
  • Prepare ingredients: Wash and dry the spinach; if the leaves are large, chop them roughly. Halve the red onion and slice the halves thinly.
  • Assemble salad: Place spinach and onion in the bowl and toss to coat with the dressing. Fold in the pumpkin cubes.
  • Add the crumbled feta and toss briefly and very gently to combine.

Notes

  1. Pumpkin: I usually use Hokkaido/red kuri squash or butternut squash, but other very flavorful pumpkins are also OK (kabocha squash or sugar pumpkin). Don’t use Halloween pumpkins.
  2. I used a piece of already roasted pumpkin. You can roast more pumpkin than needed for just one recipe and use the leftovers for other recipes.
  3. Substitutions:
    Sweet potatoes instead of pumpkin.
    Use other seeds or nuts such as sunflower seeds, walnuts, almonds, pine nuts, or hazelnuts.
    Use other baby greens, such as arugula or kale.
    Substitute feta with goat cheese, blue cheese, or Parmesan shavings.
    Make a balsamic vinaigrette. Or replace the honey with maple syrup.

Nutrition

Serving: 1/4 of the salad | Calories: 145kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 290mg | Fiber: 3g | Sugar: 5g