Roasted pumpkin salad with feta is like a cozy hug on a plate, bringing together the rich earthiness of roasted pumpkin with the bright tang of feta cheese. Imagine sinking your fork into a warm, caramelized pumpkin nestled among crisp greens, drizzled with a zesty dressing that dances on your taste buds.

I remember the first time I made this dish for a fall gathering. Friends were skeptical at first, but one bite transformed them into enthusiastic fans. It’s a perfect addition to any autumn meal or holiday feast, promising warmth and flavor that lingers long after dessert.

Sharing this dish with friends always leads to laughter and compliments about how they never knew salad could be so enjoyable!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin: Opt for fresh, firm pumpkins; sugar or pie pumpkins work beautifully for roasting.

• Feta Cheese: Choose creamy, crumbled feta for that delightful salty kick; it’s essential!

• Mixed Greens: Use your favorite greens like arugula or spinach for freshness and texture.

• Olive Oil: Quality olive oil enhances flavor; drizzle generously over the vegetables before roasting.

• Balsamic Vinegar: A splash adds tangy sweetness; feel free to substitute with apple cider vinegar if preferred.

• Nuts (like walnuts or pecans): Toasted nuts provide crunch and depth; don’t skip this step!

• Spices (like cinnamon and nutmeg): These spices elevate the pumpkin’s natural sweetness and add warmth.

• Honey or Maple Syrup: A drizzle balances flavors with natural sweetness; use more if you have a sweet tooth.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted pumpkin salad with feta

Prepare the Pumpkin: Start by preheating your oven to 400°F (200°C). Cut the pumpkin into bite-sized cubes, ensuring they are uniform for even roasting.

Toss with Seasonings: In a large bowl, combine the pumpkin cubes with olive oil, salt, pepper, cinnamon, and nutmeg. Toss well until every piece is coated evenly.

Roast Until Tender: Spread the seasoned pumpkin on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes until golden brown and fork-tender.

Prepare the Salad Base: While the pumpkin roasts, wash and dry your mixed greens thoroughly. Place them in a large serving bowl as your fresh base.

Add Toppings: Once the pumpkin is done roasting, let it cool slightly before adding it to your greens. Crumble feta cheese over the top along with toasted nuts for extra crunch.

Dress It Up!: Drizzle balsamic vinegar and honey (or maple syrup) over the salad just before serving. Give everything a gentle toss to combine flavors beautifully.

Enjoy every bite of this roasted pumpkin salad with feta! The balance of warm roasted flavors meets fresh greens creates an unforgettable experience that’s sure to please everyone at your table.

Perfecting the Cooking Process

Start by roasting the pumpkin until golden brown while preparing the dressing and other ingredients. This sequence ensures everything is warm and ready to serve simultaneously.

Add Your Touch

Feel free to swap out feta for goat cheese or add nuts for crunch. You can also experiment with spices like cinnamon or nutmeg for added warmth during colder months.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or enjoy cold as a refreshing salad.

Sometimes, I make this roasted pumpkin salad with feta when friends come over, and it always sparks laughter and compliments about its vibrant colors and flavors.

FAQ

Can I use canned pumpkin instead of fresh?

Yes, but fresh roasted pumpkin gives better texture and flavor in this salad.

What can I substitute if I don’t have feta?

Goat cheese or blue cheese are great alternatives that will still provide creaminess.

How can I make this recipe vegan?

Replace feta with tofu or avocado to maintain creaminess without dairy in this salad.

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Roasted Pumpkin Salad with Feta

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• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roasted pumpkin salad with feta is a delightful autumn dish that combines warm, caramelized pumpkin with tangy feta cheese and fresh greens. This vibrant salad is not only visually appealing but also bursting with flavors that will impress your guests at any gathering. Easy to prepare and customizable based on seasonal ingredients, this recipe offers a perfect balance of warmth and freshness, making it ideal for holiday feasts or cozy dinners.

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Ingredients

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• 4 cups pumpkin, cubed (about 1 medium pumpkin)
• 2 cups mixed greens (arugula or spinach)
• 1 cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 cup toasted walnuts or pecans
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp honey or maple syrup
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Cut the pumpkin into uniform bite-sized cubes.
2. In a bowl, toss the pumpkin with olive oil, salt, pepper, cinnamon, and nutmeg until evenly coated.
3. Spread the seasoned pumpkin on a baking sheet and roast for 25-30 minutes until golden and tender.
4. While the pumpkin roasts, wash and dry the mixed greens and place them in a serving bowl.
5. Once roasted, let the pumpkin cool slightly before adding it to the greens. Top with crumbled feta and toasted nuts.
6. Drizzle balsamic vinegar and honey (or maple syrup) before serving. Gently toss to combine.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: Autumn

Nutrition

• Serving Size: 1 salad bowl (250g)
• Calories: 320
• Sugar: 8g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 20mg