Description
A vibrant and wholesome roasted pumpkin and feta salad featuring tender caramelized pumpkin cubes, fresh mixed greens, crunchy toasted walnuts, and tangy feta cheese, all brought together with a sweet and tangy balsamic dressing. Perfect as a side or light main dish, this salad combines nourishing ingredients and bright flavors for a delightful meal.
Ingredients
Scale
Roasted Pumpkin
- 2 cups pumpkin (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Salad Base
- 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)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
Instructions
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the pumpkin in a single layer on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, stirring halfway through for even cooking.
- Prepare the Dressing: In a small bowl or jar, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon honey (or maple syrup), 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Whisk or shake vigorously until the dressing is smooth and emulsified.
- Assemble the Salad: In a large salad bowl, place the mixed greens. Once the roasted pumpkin has cooled slightly, add it to the greens. Sprinkle the crumbled feta cheese, toasted walnuts, and dried cranberries (or pomegranate seeds) evenly over the top.
- Dress and Toss: Pour the dressing over the salad and gently toss all ingredients together to ensure everything is well coated with the dressing.
- Serve: Serve the salad immediately as a delicious side dish or a light main course for a fresh and satisfying meal.
Notes
- Use maple syrup instead of honey to make the dressing vegan.
- To toast walnuts, heat them in a dry skillet over medium-low heat until fragrant, about 3-5 minutes, stirring frequently.
- Substitute mixed greens with your preferred leafy greens for variety.
- For added protein, consider adding grilled chicken or chickpeas.
- Serve the salad immediately for the best texture; the greens may wilt if left to sit with the dressing too long.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: roasted pumpkin salad, feta cheese salad, fall salad recipe, healthy salad, Mediterranean salad, vegetarian salad, pumpkin recipes
