This delicious Roasted Pumpkin Salad is bursting with warm, fall flavors ... savory pumpkin, tangy feta, crunchy pepitas, and a crave-worthy Maple Vinaigrette you'll love! Plus, it's so simple to make!
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Once fall arrives, I start craving all things pumpkin. Are you the same way? Although I love my sweet pumpkin treats, pumpkin is surprisingly versatile! It's wonderful in more savory dishes, like risotto and even curry, too.
This Pumpkin Salad is definitely one of my favorite ways to enjoy it though! With its perfect balance of sweet and savory flavors, this recipe is the ideal autumn dish! Big chunks of roasted pumpkin, zesty feta, and a zippy maple dressing ... what is not to love?
Pair this salad with a glass of wine and some crusty bread, and you have an easy fall meal. Or serve it in smaller portions as part of an autumn feast ... Thanksgiving is just around the corner. Either way, you are going to love this delicious fall salad!
Have I tempted you to try this easy recipe? Then keep reading for all the details!
This tasty fall salad is made with simple ingredients. Here's what you'll need to gather:
- Pumpkin - You will need a pie pumpkin for this recipe. Avoid using jack-o-lantern pumpkins, because they're stringy. Can't find one? You can use winter squash (like butternut) instead.
- Greens - I used mixed salad greens for this recipe, but other varieties, like arugula or spinach, would also work.
- Feta - Creamy feta cheese adds a wonderful flavor and texture to this salad. Goat cheese would work great, too. For a vegan option, skip the cheese or serve it on the side.
- Pepitas - Crunchy pepitas, a type of pumpkin seed, work great here (look for the roasted, salted kind for this recipe). You could replace them with Roasted Pumpkin Seeds or with other seeds or nuts, such as pine nuts or walnuts, if you prefer.
- Salad Dressing - This salad is tossed with a simplified version of my favorite homemade Maple Vinaigrette. It's super tasty and so easy to make with just olive oil, apple cider vinegar, cayenne (which is optional), and salt and pepper. (It's the same dressing I used for my Kale and Brussels Sprout Salad and my Wheat Berry Salad.)
You'll Also Need
You'll need a sheet pan to roast the pumpkin (these sturdy baking sheets are my favorite), a small jar or bowl to make the salad dressing (a mason jar works great for this), and a large bowl to mix the salad together.
How to Make Pumpkin Salad
Now that you know what goes in it, let's get started on this yummy salad! You'll find a detailed recipe card below, but here's an overview of the steps:
- Roast pumpkin. Cut your pumpkin in half, then scoop out the seeds. Use a sturdy vegetable peeler to peel the pumpkin ... just watch your fingers! Cut the pumpkin into cubes, then toss them with olive oil and season to taste with salt and pepper. Roast for 20 minutes, then flip and continue baking until the pumpkin is tender and browned on at least one side.
- Make the salad dressing. Combine the olive oil, apple cider vinegar, maple syrup, and cayenne in a small bowl (or mason jar), then mix (or shake) well to combine. Season the vinaigrette generously with salt and pepper to taste.
- Dress the salad. Once your pumpkin has finished cooking, let it cool off a little bit. If you toss it with the greens while it's piping hot, they will wilt. When the pumpkin has cooled, add it to a large bowl, along with the salad greens. Toss everything together, adding just enough of the Maple Vinaigrette to lightly coat the greens (you will have leftovers). If you add too much, your salad will be soggy.
- Serve the salad. Transfer the salad to a platter, or divide between salad plates / bowls. Sprinkle with feta and pepitas, then serve.
And that's it, your Pumpkin Feta Salad is ready to eat. Doesn't it look delicious? I guarantee you are going to love all those fall flavors!
Serving a Crowd?
If you'd like to serve this salad for a crowd, you have a couple options. You could certainly double or even triple the recipe. This salad is heavy on the pumpkin though, so feel free to double the amount of salad greens, and use the leftover vinaigrette to dress them.
This Roast Pumpkin Salad makes four generous servings. Make it into a meal by pairing it with crusty artisan bread or thick slices of Garlic Bread. Yum!
Of course, this salad would be an excellent addition to a fall dinner party or Thanksgiving feast! For an unforgettable meal, serve it with my Butternut Squash Lasagna, Creamy Mushroom Strudel, Roasted Fall Vegetable Pizza, or Mushroom Wellington ... then invite me over!
Looking for more savory pumpkin ideas? Check out these recipes next:
- Pumpkin Couscous Salad
- Pumpkin Lentil Curry
- Pumpkin Coconut Curry
- Pumpkin Pizza
- Roasted Pumpkin Soup
- Vegan Pumpkin Chili
- Pumpkin Risotto
If you're craving similar salads, then you'll love my Pomegranate Salad, Kale Quinoa Salad with Roasted Sweet Potatoes, Wild Rice Salad, Roasted Butternut and Gorgonzola Salad, and Winter Kale Salad with Roasted Veggies, too.
Roasted Pumpkin Salad
For Roasted Pumpkin:
- 5 cups cubed pumpkin (one pie pumpkin)
- 1 ½ tablespoons extra virgin olive oil
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- ⅛ teaspoon cayenne (optional)
- 1 (5-ounce / 142 gram) package mixed salad greens
- ⅓ cup crumbled Feta cheese
- 2 tablespoons pepitas
- kosher salt
- Preheat oven to 425 degrees.
- Place pumpkin on a large baking sheet. Drizzle with 1 ½ tablespoons olive oil; add salt and pepper to taste. Mix well.
- Roast pumpkin for 20 minutes. Flip, then roast for another 15 to 20 minutes, or until pumpkin is tender and browned on at least one side. Set aside to cool slightly.
Prepare Salad Dressing:
- Combine olive oil, apple cider vinegar, maple syrup, cayenne, and salt and pepper to taste in a small bowl (or jar). Whisk (or shake) until well combined.
- When pumpkin has cooled, place it in a large bowl, along with the salad greens. Gently toss, adding just enough vinaigrette to lightly coat greens (you will have extra).
- Place salad on a platter or divide between four bowls. Sprinkle with feta and pepitas.
- Serve immediately. Enjoy!
What is your favorite fall pumpkin recipe?