Roast Pumpkin Salad with Feta (2024)

This delightful roast pumpkin salad features feta, and spinach is ideal for a light main dishor side dish. It is a tasty salad perfect for the season or Thanksgiving dinner.

The roasted pumpkin saladfeatures tender pumpkin chunks, tangy feta cheese, fresh spinach leaves, and crunchy toasted pumpkin seeds. The homemade dressing adds the perfect finishing touch, making this classic salad a real crowd-pleaser.

As mentioned in a previous post, we frequently enjoy roast pumpkins at our house during the autumn and winter months. I roast pumpkin regularly, store the pieces in the fridge, and incorporate them into various dishes throughout the week.

Sometimes, we eat the roasted pumpkin as it is, relishing its delicious flavor and creamy texture as a snack. And just as often, I whip up a hearty roast pumpkin soup or prepare a roast pumpkin salad.

Even though a roasted pumpkin salad may taste a bit different each time, I like that I can change it up and make it in various ways. However, this particular combination of creamy roast pumpkin, fresh baby spinach, salty feta, and crunchy pumpkin seeds is a personal favorite.

Recipe ingredients and substitutions

• Pumpkin: Use a flavorful kind of pumpkin like Hokkaido (red Kuri squash), butternut squash, kabocha squash, sugar pumpkin, or another tasty sort.
  • Leave the giant, watery pumpkins like jack-o’-lanterns for decoration purposes; they have no flavor.
  • You could also make this salad with roasted sweet potatoes instead of pumpkin cubes.
• Spinach: Fresh and crispy baby spinach.
  • Alternatively, use arugula (rocket); I have used it many times, and its peppery taste compliments the caramelized pumpkin flavor. Or try other baby greens.
• Feta cheese: I recommend buying a block of feta, preferably Greek feta, stored in brine, although it's not essential. Don’t use pre-crumbled feta; crumble the required amount yourself in just a few seconds for the best taste and texture.
  • If you don't have feta cheese, you can substitute goat cheese, blue cheese, or grated Parmesan.
• Pumpkin seeds: If they aren't already roasted, quickly roast them in a pan. This step will significantly enhance their flavor and add a delightful crunch to your salad.
  • Alternatively, use pepitas, pine nuts, almonds, or walnuts; any of them would be an excellent choice.
• Dressing: A vinaigrette made with extra virgin olive oil, red wine vinegar, salt, pepper, and a little honey.
  • Alternatively, make a balsamic vinaigrette by replacing the red wine vinegar with balsamic. Or use maple syrup instead of honey.
• Optional additions: Pomegranate seeds, roasted sunflower seeds, crunchy walnuts, almonds, toasted hazelnuts, a small handful of dried fruit, chopped fresh herbs, bacon bits, etc.

How to make roast pumpkin salad?

For a detailed blog post on roasting pumpkin halves, follow the link. For making the pumpkin salad, you will need about one-quarter of a roasted pumpkin (1 lb/ 450 g weighed before roasting). My pumpkin was relatively large; you might need half of it if yours is smaller.

• Bake the pumpkin: Halve or quarter the pumpkin or squash, depending on size. Remove the seeds. Place the pieces on a baking sheet lined with parchment paper cut side down (1).
  • Bake in the preheated oven at 400°F/200°C for 40 to 50 minutes, depending on its size and your oven; it should be fork-tender but not mushy (2). Leave to cool, then cut it into smaller pieces (3).
• Roast the seeds in a heated frying pan on medium heat (4). There is no need to add any fat. Add the pumpkin seeds and roast them, shaking the pan very often. Stand by to ensure the pumpkin seeds don't burn; that can happen very quickly.
  • Once the seeds are roasted and fragrant, transfer them immediately to a large plate and let cool. If you leave them in the hot pan, they will continue roasting and might turn too dark and bitter.

• Salad dressing: You can mix the sauce in a small jar or directly in the large bowl that will hold the salad.
  • Pour the olive oil and the vinegar into the bowl or jar. Add honey, some fine sea salt, and freshly ground black pepper. Whisk well. Adjust the taste and add more vinegar if desired (5).

• Assemble the salad: Add washed and dried spinach (6) and thinly sliced onion to the bowl. Toss to coat with the dressing.
  • Fold in the chopped pumpkin.
  • Crumble the feta on top and toss very gently.
  • Sprinkle the seeds on top just before serving.

Expert Tips

• Pumpkin prep:Choose a Hokkaido, sugar pumpkins, or butternut squash for roasting, as they have a sweeter flavor.
• Feta selection:Opt for high-quality feta cheese, ideally stored in brine, for the creamiest and most flavorful results. Crumble it yourself for superior taste.
• Dressing balance:Make a balanced dressing with olive oil, a touch of vinegar (like red wine vinegar or balsamic), and a pinch of salt and pepper. Taste as you go to achieve the right balance of flavors.
  • Only add the dressing and toss the pumpkin salad before serving.
• Customize:Personalize the dish with additional ingredients like cherry tomatoes, red onion slices, or a sprinkle of dried herbs like oregano or thyme.
• Texture matters:Creaminess from the feta, crunch from the roasted pumpkin seeds, and freshness from the greens.

Recipe FAQs

How to store the salad?

Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 1-2 days to maintain freshness.

How to serve?

The pumpkin salad with spinach and feta can be served immediately. However, I had leftovers that were just as delicious in the evening.

The roast pumpkin salad makes a beautiful side dish for a roast, chicken, or fish. And maybe a bit unconventional, but delicious: I've served the pumpkin salad with macaroni and cheese and loved it.

What to serve with pumpkin salad?

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