This Roast Pumpkin Salad recipe is a delicious and perfect blend of flavors and textures. Made with tender roasted pumpkin, tangy feta cheese, crunchy pepitas, and a zesty homemade dressing. This simple salad recipe is gorgeous, satisfying and perfect for any of your fall lunches or dinners.
About the Recipe
The pumpkin in this recipe is simply roasted with olive oil, salt and pepper until it is golden brown and full of rich flavor. The sweetness from the roasted pumpkin combined with the savory feta and the satisfying crunch of the pepitas all on a bed of mixed greens is a flavor and texture combination you will love.
This roast pumpkin salad recipe is perfect for the autumn season when pumpkins are at their peak freshness. It’s great for a cozy dinner on a crisp fall evening or a standout addition to your festive Thanksgiving dinner!
If you are looking for more pumpkin recipes, check out our: Slow Cooker Pumpkin Soup, Iced Pumpkin Spice Latte or Pumpkin Cacio e Pepe.
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Why You Will Love This Recipe
Seasonal - This is a tasty salad that celebrates the flavors of fall.It is perfect for autumn gatherings or cozy family dinners.
Delicious - The blend of sweet pumpkin, tangy feta and crunchy pepitas (pumpkin seeds) is one that you will find hard to resist. Topped with a lemon dijon vinaigrette, this salad is full of flavors that work perfectly together.
Simple - This is a simple recipe that makes for stress free meal prep. With just a handful of simple ingredients, it isgreat for busy evenings when you crave a delicious and wholesome meal.
Ingredients
Here are the ingredients you will need for this delicious roasted pumpkin salad:
- Pumpkin - You will use ¼ of a pie pumpkin that is peeled and with the seeds removed.
- Olive oil - Use olive oil to roast the pumpkin and extra virgin olive oil for the salad dressing.
- Salt & black pepper - Use salt and pepper for roasting the pumpkin and also in the salad dressing.
- Feta cheese
- Mixed greens
- Pepitas
- Honey
- Lemon juice - Use fresh squeezed lemon juice for the best flavor.
- Dijon mustard
How to Make Roast Pumpkin Salad
Let's make this perfect side dish together!
Step 1: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the pumpkin slices, olive oil, salt, and black pepper. Toss well to fully coat and then transfer the prepared baking sheet in a single layer.
Step 3: Roast for 20-25 minutes or until the pumpkin is starting to turn golden brown. Remove from the oven and allow the pumpkin to cool for 10 minutes.
Step 4: In a large bowl, combine the mixed greens, roasted pumpkin, feta, and pepitas.
Step 5: In a small bowl, combine the olive oil, honey, lemon juice, dijon, salt, and black pepper. Whisk well.
Step 6: Top the salad with the dressing.Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this healthy recipe:
Shake it up - Add the dressing ingredients to a mason jar with a tight fitting lid and shake to combine. This makes mixing it simple and quick.
Uniform slicing - Slice the pumpkin into uniform thickness to ensure even roasting.
Dress just before serving - It’s best to add the dressing right before serving so the salad does not get soggy.
Rest time - Allow the pumpkin to cool after roasting to avoid wilting the greens.
Kitchen Equipment
Here is some kitchen equipment you will need for this perfect salad. You can find all of these products on Amazon.
Baking sheet - Use a good quality sheet pan for even cooking!
Parchment paper - I love these parchment paper sheets for roasting vegetables. They make cleaning up so much easier!
Large bowl - Use a large bowl to serve this salad. I love this one!
Serving bowls - I love these mini wooden serving bowls for this salad.
Serving spoons - These salad serving spoons are so beautiful and perfect for this salad.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this great side dish:
Feta cheese - Instead of feta, try goat cheese, blue cheese, or shaved parmesan for a different flavor profile.
Mixed greens - Experiment with different greens like arugula, spinach, or kale to change the salad's texture and taste.
Pepitas - If you don't have pepitas, you can use sunflower seeds or chopped nuts like almonds or pecans for a different crunch.
Additions - For some added sweetness and color, try adding dried cranberries, dried cherries or pomegranate seeds. For a heartier meal, add grilled chicken or chickpeas to make the salad more filling. You can also add in pine nuts, red onion, roasted sweet potatoes, brown rice, or fresh herbs for additional flavor.
Dressing - Substitute the honey with maple syrup for a different sweetness or use balsamic vinaigrette for a tangier dressing.
What To Serve With
Here are some recipes to serve alongside this healthy fall recipe:
Cauliflower Mashed Potatoes - Transform frozen cauliflower into creamy, buttery goodness with this Cauliflower Mashed Potatoes recipe. It's a comforting side dish that's as easy to make as it is to savor.
Butternut Squash Ravioli Sauce - This Butternut Squash Ravioli Sauce is SO good! Pick up some butternut squash ravioli from the grocery store and make this super easy, crazy delicious sage cream sauce.
Honey Citrus Salmon - This easy salmon recipe is delicious served on a salad, in a rice or quinoa bowl, or paired with roasted vegetables. It's extremely versatile and can be served in many ways! I've even eaten it in tacos before - yum!
Frequently Asked Questions
Absolutely! You can make the pumpkin and assemble the salad ahead of time.I would make the dressing ahead of time too, but keep it on the side until you are ready to serve.
Yes! Other types of squash can be fantastic substitutes for pie pumpkin in this recipe. Butternut squash, acorn squash, or kabocha squash are great alternatives due to their similar textures and flavors when roasted. Just be sure to adjust the cooking time as needed. Different squash varieties might cook at slightly different rates.
Yes. This salad serves 4-6 people. If you have a large crowd you can easily double (or triple!) this recipe to be sure everyone gets some!
Recipe Storage and Reheating
Here are storage and reheating instructions for this healthy salad recipe.
Refrigerator Storage: Store in an airtight container and eat leftovers within 1-2 days.
Freezer Storage: Freezing is not recommended.
Other Recipes to Try
Roast Pumpkin Salad
Ingredients
- ¼ sliced pie pumpkin peeled seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Feta
- 4 cups mixed greens
- ¼ cup pepitas
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- Pinch of salt and pepper
Instructions
- Preheat oven to 450F. Add pumpkin slices, olive oil, salt, and black pepper to a large bowl. Toss and transfer to a lined baking tray.
- Roast for 25 minutes, or until golden brown. Let cool 10 minutes.
- Combine mixed greens, roasted pumpkin, feta, and pepitas in a large bowl.
- Combine extra virgin olive oil, honey, lemon juice, dijon, salt and pepper in a small bowl. Whisk well.
- Top salad with dressing and serve.
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