Roast Pumpkin and Feta Salad Recipe - Cook it Real Good (2024)

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This Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is the bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish.

When it comes to salad I won't accept anything less than amazing. No matter how good it is for me, if it doesn't excite me it just isn't going to be made.

My secret to creating drool-worthy salads is this - pop your favourite ingredients in it. And no, I'm not talking about lettuce (is that anyone's favourite ingredient??).

Roast Pumpkin would have to be one of my all-time favourite salad ingredients, followed closely by avocado and ALL THE CHEESE. So it's really no surprise that this Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is one that I'm obsessed with.

I made it for the first time for Christmas lunch and out of the 5 or so salads we had on the table, this one was the only one that was completely demolished. A sign of a good salad if there ever was one.

I've since made it countless more times and I just can't get enough of it. It's a no stress, simple salad made with everyday ingredients. Serve it as a meal on its own or a tasty side next to some barbecued meat.

INGREDIENTS YOU'LL NEED FOR ROAST PUMPKIN & FETA SALAD

Here's a quick glance of what you need to put this Roast Pumpkin, Spinach and Feta Salad together (full measurements listed in the printable recipe card below)...

Pumpkin
Spinach
Feta Cheese
Avocado
Almonds
Olive Oil
Balsamic Vinegar
Extra Virgin Olive Oil
Honey
Salt + Pepper

INGREDIENT TIPS & SUBSTITUTIONS

Pumpkin: Any good roasting pumpkin or butternut squash will work well. I use jap or kent varieties here in Australia.

Oil:I use two different types of oil in this recipe – Olive Oil and Extra Virgin Olive Oil (EVOO). Olive oil is great for roasting, and EVOO is perfect for salad dressings.

Nuts: I've been loving using chopped almonds in salads - either raw or dry roasted work perfectly. Having said that, many nuts would compliment this salad well. If you don’t have almonds on hand, try pine nuts or walnuts instead.

Dressing: I’ve made a simple honey balsamic vinaigrette for this salad. If honey isn’t your thing, you can substitute for maple syrup or brown rice / rice malt syrup OR simply omit altogether if you don’t want a sweetener.

How to roast pumpkin for salads:

The key when roasting pumpkins to put in salads is to ensure its golden and tender but not MUSHY. The pumpkin will be mushy if it's cooked too long, so it helps to keep an eye on it while it's roasting.

Preheat oven to 200C / 390F.
Place pumpkin pieces on baking tray lined with baking paper / silicone mat and drizzle olive oil on top. Use your hands to ensure all pieces are covered, then spread pumpkin out in a single layer with no pieces touching.
Roast for 20 minutes, flipping half way (use an egg flip if the pumpkin is sticking) until the pumpkin is golden and fork tender.
Allow to cool slightly or completely (depending on your preference) before adding to your salad.

How long can I store this salad for?

You can prep your roast pumpkin ahead to make this salad even quicker to prepare. Roast pumpkin will be good in the fridge for up to 5 days, allowing you to easily portion out for work lunches or an easy weeknight dinner.

You can alsoprep the salad minus the dressing, nuts and avocado and portion out for a day or two.Then when the time comes simply add in the rest of the ingredients.

I don’t recommend prepping salads too far in advance, as I find the ingredients don’t tend to hold up that well. But prepping this for a work lunch the night before is absolutely fine.

MORE SCRUMPTIOUS SALAD RECIPES:

Easy Greek Salad
Mexican Chicken Salad
Middle Eastern Bean Salad
Mango Avocado Salad
Chickpea Avocado Salad
Roasted Sweet Potato, Avocado and Feta Salad
Sweet Potato, Chickpea and Feta Salad
35 Easy and Yummy Salad Recipes
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📋 RECIPE

Roast Pumpkin and Feta Salad

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is a bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish.

Ingredients

Roast Pumpkin

600 grams / 1.3 lbs Pumpkin
1 tablespoon Olive Oil

Salad

60 grams / 2 oz Feta Cheese
1 Avocado, diced
2 cups Spinach Leaves
handful Almonds, roughly chopped

Dressing

2 tablespoon Extra Virgin Olive Oil
2 tablespoon Balsamic Vinegar
1 teaspoon Honey
Salt + Pepper , to taste

Instructions

Preheat oven to 200C / 390F. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 20 minutes, flipping once halfway, until golden and tender but not mushy! (see note 1)
Place dressing ingredients in a jar, loosen honey with a spoon then secure the lid and shake vigorously until combined.
Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.

Notes

Pumpkin - Any good roasting pumpkin or squash will work well. I use jap or kent varieties here in Australia. Roast pumpkin turns mushy when cooked too long. Keep an eye on it while roasting - you want it golden and fork tender but still holding its shape. If pumpkin is sticking to the tray, loosen with an egg flip.
Oil - I use two different types of oil in this recipe – Olive Oil and Extra Virgin Olive Oil (EVOO). Olive oil is great for roasting, and EVOO is perfect for salad dressings.
Nuts -Many nuts would compliment this salad well. If you don’t have almonds on hand, try pine nuts or walnuts instead.
Dressing -If honey isn’t your thing, you can substitute for maple syrup or brown rice / rice malt syrup OR simply omit altogether if you don’t want a sweetener.
Storing - You can prep roast pumpkin ahead and will store in fridge for up to 5 days. You can also prep the salad minus dressings, avocado & nuts and store for up to 1-2 days.
Inspired by this salad from Recipe Tin Eats.
Nutrition - Nutrition information is a rough estimate based on 1 serve of this salad.

Nutrition Information:

Yield: 4
Amount Per Serving:Calories: 267Saturated Fat: 4gCholesterol: 13mgSodium: 186mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 5g

★★HAVE YOU MADE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!

First published January 22, 2019. Updated October 12, 2020 with extra tips - no changes to the recipe.

Roast Pumpkin and Feta Salad Recipe - Cook it Real Good (2024)

FAQs

How to make salads that are actually good? ›

How to Make a Salad You'll Actually Want to Eat

1: Think Beyond Lettuce and Greens.
2: Add Heft with Grains and Nuts.
3: Add Beans or Other Proteins.
4: Make Your Own Homemade Salad Dressing.
5: Make it a Flavor Party.

Jan 18, 2024

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Ah, the great pumpkin preservation question! Cooked pumpkin or squash can be a versatile addition to your meals, but it won't last forever in the fridge. Here's the deal: The Freshness Clock: Cooked pumpkin or squash, when stored properly in an airtight container, can hang out in your fridge for about 4 to 5 days.

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Do you peel a pumpkin before roasting? ›

If the pumpkin is particularly big, cut it into quarters then, using a small, sharp knife, pare off the skin (unless you plan to roast it, in which case the skin can stay on). Then cut into chunks or wedges as required.

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Can you bake and eat a pumpkin? ›

If you've just scraped seeds out of your pumpkin (save those for roasting!), then you're ready to roast a pumpkin which is, no joke, the easiest squash to roast. Just halve, scoop out the seeds, and bake! Let me show you how with this easy, step-by-step tutorial that includes how to make pumpkin purée!

How do restaurants make salads so crisp? ›

The Keys to Crisp Lettuce

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

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Why do restaurant salads taste better than homemade? ›

Restaurants salt their salads.

This resulted in every bite tasting vibrant and flavorful. "Season your salad just like you would anything else," Simpson said. "Salt is a big difference between salads at home and salads in a restaurant." This doesn't mean you have to make your salads salty!

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What is the best type of pumpkin for roasting? ›

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.

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Can dogs eat pumpkin? ›

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

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Can you refrigerate roasted pumpkin? ›

Storage: Store the roasted pumpkin (chunks or purée) in a covered container in the refrigerator for up to 5 days.

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Is A pumpkin a fruit or a vegetable? ›

A pumpkin, from a botanist's perspective, is a fruit because it's a product of the seed-bearing structure of flowering plants. Vegetables, on the other hand, are the edible portion of plants such as leaves, stems, roots, bullbs, flowers, and tubers.

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Do people eat roasted pumpkin? ›

Frequently featured in flavorful recipes like pies, curries, cookies, and trail mix, pumpkin and pumpkin seeds are staple ingredients in many households, especially during the holidays. Although most people prefer eating them cooked or roasted, you can also eat pumpkin and pumpkin seeds raw.

How do you know when pumpkin is done roasting? ›

Bake for 45 to 60 minutes or until the pumpkin is fork tender. Just poke the pumpkin with a table fork, it should go into the pumpkin with ease indicating that the flesh or meat of the pumpkin is cooked. Remove the pumpkin from the oven and let cool for 30 minutes.

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What part of the pumpkin is not edible? ›

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Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.