This delicious Roasted Pumpkin Salad is bursting with warm, fall flavors—savory pumpkin, tangy feta, crunchy pepitas, and a crave-worthy Maple Vinaigrette—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?
This Pumpkin Salad is definitely one of my favorite ways to enjoy it though! 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 as part of an autumn feast … Thanksgiving is just around the corner. Either way, you are going to love this delicious fall salad!
Roasted Pumpkin Salad
With its perfect balance of sweet and savory flavors, this tasty Pumpkin Salad recipe is the ideal autumn dish!
This salad can be served as a meal, or in smaller portions as a side dish. And because it’s heavy on the pumpkin, you can stretch it out simply by adding more greens.
It’s versatile, too, which means you can easily adjust the recipe to your tastes, or according to what ingredients you have on hand. See my suggestions under the ingredients section below for tips.
If you are planning on serving this Pumpkin Feta Salad for a party, you can save time by roasting the pumpkin and making the vinaigrette ahead of time. Then simply assemble the salad just before serving.
Pumpkin Salad Ingredients
This Roast Pumpkin Salad is made with simple, delicious ingredients. Here’s what you’ll need to gather:
- Pie Pumpkin
- Salad Greens
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Maple Syrup
- Cayenne, Optional
- Salt and Pepper
You will need a pie pumpkin for this recipe. Avoid using jack-o-lantern pumpkins, because they’re stringy. Most grocery stores keep their pie pumpkins with the other winter squash.
Can’t find a pie pumpkin? You can use any type of hard winter squash (except for spaghetti squash) instead.
Apart from the pumpkin / squash, this recipe is pretty flexible. I used mixed salad greens for this recipe, but other varieties, like arugula or spinach, would also work. Don’t have feta cheese? Another crumbly cheese, such as goat cheese, would be delicious, too. Vegan? Just skip the cheese.
Are you familiar with pepitas? They’re hulled pumpkin seeds. Look for the roasted, salted kind for this recipe. You could also replace the pepitas with other seeds or nuts, such as pine nuts or walnuts, if you prefer.
One of my favorite things about this salad is the delicious Maple Vinaigrette. This is the same dressing I used for my Kale and Brussels Sprout Salad and my Wheat Berry Salad, and it’s a favorite. You are going to love the sweet-savory flavors, and the fact that it takes minutes to make!
How to Make Pumpkin Salad
Now that you know what goes in it, let’s get started on this yummy Pumpkin and Feta Salad!
Begin by preparing the pumpkin. Cut the pumpkin in half, then scoop out the seeds. Use a sturdy vegetable peeler to peel the pumpkin … just watch your fingers!
Once you’ve peeled the pumpkin, cut it into cubes about one to one-and-a-half inches. They don’t need to be perfect. The most important things is to keep the cubes all about the same size so the pumpkin cooks evenly.
Toss the pumpkin with extra virgin olive oil and season it to taste with salt and pepper, then roast it. After 20 minutes, you’ll flip the pumpkin. Keep cooking it for another 15 to 20 minutes, or until the pumpkin is tender and browned on at least one side.
Making the Maple Vinaigrette
While the pumpkin roasts, start working on the Maple Dressing.
Simply combine the extra virgin olive oil, apple cider vinegar, maple syrup, and cayenne in a small bowl, then mix well. Season the vinaigrette generously with salt and pepper to taste.
If you’d prefer, you can add the vinaigrette ingredients to a small jar, then shake everything together. You’ll have a little dressing leftover when you’re done, and that’s a good way to store it.
Dressing 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 a bit, 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. If you add too much, your salad will be soggy.
You will have leftover vinaigrette … save it for another salad!
Finishing the Roast Pumpkin Salad
To serve the salad, divide the dressed greens and pumpkin between four bowls or salad plates. Then sprinkle the salads with the feta and pepitas.
If you would like to let everyone serve themselves, arrange the salad in a large bowl or on a pretty platter instead.
And that’s it, your Pumpkin 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.
What to Serve with Roasted Pumpkin Salad
This 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, Pumpkin Risotto, Roasted Fall Vegetable Pizza, or Mushroom Wellington … then invite me over!
Looking for similar recipes? If you loved this Roasted Pumpkin Salad, then you’ll enjoy my Kale Quinoa Salad with Roasted Sweet Potatoes, Roasted Butternut and Gorgonzola Salad, and my Winter Kale Salad with Roasted Veggies, too.
Roasted Pumpkin Salad
For Roasted Pumpkin
- 5 cups cubed pumpkin *
- 1 1/2 tablespoons extra virgin olive oil
For Maple Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne, optional
- 5 ounces mixed salad greens
- 1/3 cup crumbled Feta cheese
- 2 tablespoons pepitas
- Preheat oven to 425 degrees.
- Place pumpkin on a large baking sheet. Drizzle with 1 1/2 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.
- Combine olive oil, apple cider vinegar, maple syrup, cayenne, and salt and pepper to taste in a small bowl. Whisk 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).
- Divide salad between four bowls. Sprinkle with feta and pepitas.
- Serve salad immediately. Enjoy!
What is your favorite fall pumpkin recipe?