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- 2 cups pumpkin, peeled and cubed - 4 cups mixed salad greens (arugula, spinach, and kale) - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 2 tablespoons balsamic vinegar - 1 tablespoon honey - 1/4 cup pomegranate seeds - 1/4 cup walnuts, roughly chopped To make this roasted pumpkin feta salad, gather all these ingredients. Fresh pumpkin gives the best flavor. Mixed greens add crunch and color. Feta cheese adds a creamy tang. Pomegranate seeds bring a burst of sweetness, while walnuts add a nice crunch. The seasoning is key. Olive oil helps everything roast well. Salt and pepper enhance the flavors. Cinnamon and nutmeg add warmth, making this salad perfect for fall. Finally, balsamic vinegar and honey create a sweet and tangy dressing that ties it all together. This mix of fresh ingredients makes a lovely dish. Each bite is a balance of flavors and textures. Plus, it’s easy to prepare! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Toss cubed pumpkin with olive oil, salt, pepper, cinnamon, and nutmeg. - Spread seasoned pumpkin on a baking sheet in a single layer. To start, you want to get that oven nice and warm. Preheating helps the pumpkin cook evenly. Toss the pumpkin cubes in a bowl with olive oil and seasonings. This simple mix adds a lot of flavor. Make sure each piece is well-coated. Next, lay the pumpkin on a baking sheet. Keep it in one layer so it roasts well. - Roast in the preheated oven for 25–30 minutes. - Flip pumpkin halfway through for even caramelization. Roast the pumpkin for about 25 to 30 minutes. You want it tender and slightly golden. Halfway through, flip the cubes. This step ensures they brown evenly and taste great. - Prepare mixed greens in a large salad bowl. - Add roasted pumpkin to the salad bowl once cooled. - Sprinkle crumbled feta, pomegranate seeds, and walnuts over the salad. While the pumpkin roasts, wash your mixed greens. I like a mix of arugula, spinach, and kale. They add nice colors and textures. Once the pumpkin cools, add it to the greens. Top with crumbled feta, pomegranate seeds, and walnuts. Each bite will be a delight! - Whisk together balsamic vinegar and honey. - Drizzle the dressing over the salad and gently toss. For the dressing, whisk balsamic vinegar with honey in a small bowl. This mix adds a sweet and tangy kick. Drizzle it over your salad and toss gently. Be careful not to break the feta too much. Serve right away to enjoy the fresh flavors. To get the best flavor from your pumpkin, cut it evenly. This helps it cook at the same rate. When roasting, keep an eye on the pumpkin. You want it to caramelize. Caramelization brings out its natural sweetness and adds depth to the dish. For a beautiful presentation, plate the salad in large bowls or on a nice platter. This makes it inviting and easy to share. For a pop of color, garnish with extra pomegranate seeds. A sprinkle of cinnamon on top adds warmth and spice. Enhance your meal by pairing this salad with a warm soup, like butternut squash. A light white wine, such as Sauvignon Blanc, complements the flavors well. You can also serve a crusty bread on the side for a more filling option. Pro Tips Roasting Technique: Ensure the pumpkin cubes are cut into uniform sizes for even roasting and caramelization. Freshness Factor: For the best flavor, use fresh feta cheese rather than pre-crumbled cheese, as it has a creamier texture. Mixing Greens: Experiment with different salad greens like arugula or mesclun for varied texture and flavor. Storage Tips: If you have leftovers, store the salad and dressing separately to keep the greens crisp. {{image_2}} You can switch up the pumpkin for other tasty options. Sweet potatoes work well and add a nice sweetness. Butternut squash is another great choice, offering a creamy texture. If you want different greens, try using romaine or mixed baby greens instead of arugula, spinach, and kale. For cheese lovers, goat cheese can replace feta for a tangy twist. If you want to try a new flavor, change the dressing. A lemon vinaigrette adds a bright, zesty kick. You could also use a yogurt-based dressing for a creamy texture. These options can really change the salad's vibe and make it unique. For extra protein, consider adding roasted chickpeas. They give a nice crunch and flavor. If you prefer meat, grilled chicken is a great addition. Both options will make your salad heartier and more filling. To keep your roasted pumpkin feta salad fresh, store it in an airtight container. Make sure the salad is cool before sealing it. This helps to avoid sogginess. You can use glass or plastic containers. Glass is great for keeping flavors intact. Place it in the fridge as soon as possible after serving. The salad stays fresh for about 2-3 days in the fridge. The mixed greens can wilt quickly, so use them first. Roasted pumpkin can last for up to a week when stored alone. Feta cheese, when packed well, can stay fresh for about a week as well. Reheating the pumpkin is simple. Just place it in the microwave for about 30-60 seconds. You want it warm but not too hot. However, I recommend eating the salad fresh. The flavors shine when it’s first made. Yes, you can prepare parts of this salad ahead of time. You can roast the pumpkin a day before. Just store it in the fridge in a sealed container. When you're ready, mix it with the greens. This keeps the salad fresh and tasty. You can also wash and dry the salad greens in advance. Just remember to add the dressing right before serving. Yes, you can use frozen pumpkin for this salad. Thaw it first and drain any excess water. You may need to adjust your roasting time since frozen pumpkin can be softer. Keep an eye on it while roasting. You want it tender, not mushy. If you want a different flavor, try goat cheese or ricotta. For a dairy-free option, use a vegan feta or a nut-based cheese. These alternatives can still give you a creamy texture. To make this salad vegan, simply omit the feta cheese. You can replace it with a vegan cheese option if you want some creaminess. Use a plant-based dressing instead of the honey-balsamic mix, like a lemon vinaigrette or a tahini dressing. This way, you keep all the flavors while staying true to a vegan diet. This blog post offers a detailed guide to making a tasty pumpkin salad. We covered ingredients, from fresh greens to flavorful spices. I also showed you how to roast pumpkin perfectly and assemble the salad. Don’t forget the tips for storing leftovers and variations to keep your meals exciting. By exploring different ingredients and dressings, you can personalize this dish. Enjoy this salad for a healthy meal that’s full of flavor!

Roasted Pumpkin Feta Salad

A vibrant salad featuring roasted pumpkin, mixed greens, and a tangy feta dressing.
Print Recipe Pin Recipe
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 cups mixed salad greens (arugula, spinach, and kale)
  • 1 2 feta cheese, crumbled
  • 1 4 pomegranate seeds
  • 1 4 walnuts, roughly chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a bowl, toss the cubed pumpkin with olive oil, salt, pepper, cinnamon, and nutmeg until well coated.
  • Spread the seasoned pumpkin cubes on a baking sheet in a single layer.
  • Roast in the preheated oven for about 25–30 minutes, or until the pumpkin is tender and slightly caramelized, flipping halfway through.
  • While the pumpkin is roasting, prepare the salad. In a large salad bowl, add the mixed greens.
  • Once the pumpkin has finished roasting, let it cool for a few minutes before adding it to the greens.
  • Sprinkle the crumbled feta cheese, pomegranate seeds, and walnuts over the salad.
  • In a small bowl, whisk together the balsamic vinegar and honey, then drizzle over the salad as a dressing.
  • Gently toss everything together to combine, taking care not to break the feta too much.
  • Serve the salad immediately for the freshest flavors.

Notes

Plate the salad in large bowls or on a platter, and garnish with extra pomegranate seeds and a sprinkle of cinnamon for added color and flair.
Keyword feta, healthy, pumpkin, roasted, salad