Dinner

Roasted Pumpkin & Feta Salad Recipe

ByLila Prescott February 5, 2026February 5, 2026

Introduction

This Roasted Pumpkin & Feta Salad combines sweet, savory, and tangy flavors for a delightful and colorful dish. Perfect as a side or a light main, it’s easy to prepare and full of nutritious ingredients that celebrate seasonal produce.

A white bowl filled with a fresh salad showing several layers: the bottom layer is bright green arugula leaves with a slightly jagged texture, topped with medium-sized orange roasted butternut squash cubes that have a light char and a glossy finish. Scattered among the squash are dark red dried cranberries and small crunchy walnut pieces. The salad is finished with crumbled white feta cheese sprinkled over everything, adding a soft and crumbly texture. The bowl sits on a white marbled surface, and the image captures the dish with sharp focus and natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pumpkin (peeled and cubed)
2 tablespoons olive oil

Salt and pepper (to taste)
4 cups mixed greens (such as arugula, spinach, or kale)

1/2 cup feta cheese (crumbled)
1/4 cup walnuts (toasted)

1/4 cup dried cranberries (or pomegranate seeds)
3 tablespoons olive oil
1 tablespoon balsamic vinegar

1 tablespoon honey (or maple syrup)
1 teaspoon Dijon mustard
Salt and pepper (to taste)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed pumpkin with 2 tablespoons olive oil, salt, and pepper until well coated. Spread the pumpkin in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
Step 2: In a small bowl or jar, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the dressing is well combined.
Step 3: In a large salad bowl, place the mixed greens. Add the roasted pumpkin once slightly cooled, then sprinkle with crumbled feta, toasted walnuts, and dried cranberries or pomegranate seeds.

Step 4: Drizzle the dressing over the salad and gently toss to combine. Serve immediately as a side dish or a light main course.

Tips & Variations

For extra crunch, swap walnuts with pecans or pumpkin seeds.
Use maple syrup instead of honey for a vegan-friendly dressing.

Try adding a sprinkle of cinnamon or smoked paprika to the pumpkin before roasting for added warmth and depth.
Serve with warm quinoa or couscous to make it more filling.

Storage

Store leftover salad components (except dressing) separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. For best texture, toss the salad with dressing just before serving. Roasted pumpkin can be reheated gently in the oven or microwave.