Roasted Pumpkin & Feta Salad
This Roasted Pumpkin & Feta Salad is bursting with autumn flavors! Tender pumpkin, tangy feta, crunchy walnuts, and sweet cranberries come together in a simple balsamic-honey dressing.
Servings: 4 servings
Ingredients
For the Roasted Pumpkin and Salad
- 1 medium pumpkin peeled and cubed
- 2 tablespoons olive oil for roasting
- salt and pepper to taste
- 5 cups mixed salad greens
- 1 cup feta cheese crumbled
- 1/4 cup walnuts chopped
- 1/4 cup dried cranberries
For the Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Instructions
Roasting and Preparing the Pumpkin
- Peel the medium pumpkin carefully, remove seeds and stringy pulp, then cut into roughly 1-inch cubes. Toss cubes in 2 tablespoons olive oil and season with salt and pepper. Spread in a single layer on a baking sheet.
- Preheat oven to 400°F (200°C). Roast pumpkin cubes for 25-30 minutes, turning halfway through, until tender and lightly caramelized on the edges.
Making the Dressing
- Whisk together 1 tablespoon balsamic vinegar and 1 tablespoon honey in a small bowl until well combined.
Assembling the Salad
- In a large bowl, combine mixed salad greens with the roasted pumpkin cubes. Sprinkle crumbled feta cheese, chopped walnuts, and dried cranberries over the greens. Drizzle the balsamic-honey dressing on top.
- Gently toss all ingredients together to evenly coat with dressing and distribute toppings. Serve immediately for best freshness and texture.
Equipment
- Baking Sheet
- Mixing Bowls
- Sharp Knife
- Cutting Board
- Measuring spoons
- Measuring cups
- Salad tongs or large spoon
Notes
- Store roasted pumpkin in an airtight container in the fridge for up to 3 days.
- Dress the salad just before serving to prevent sogginess.
- Substitute butternut squash for pumpkin if desired.
- Use plant-based feta alternatives or roasted chickpeas for a vegan version.
- Toast walnuts lightly to enhance their nutty flavor.