A Roasted Pumpkin Salad with Feta and Maple Dressing on a white marble counter.
Roasted Pumpkin Salad
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

This easy Roasted Pumpkin Salad is bursting with warm, seasonal flavors!

Course: Salad
Cuisine: American
Keyword: pumpkin and feta salad, pumpkin feta salad, pumpkin salad, roast pumpkin salad, roasted pumpkin salad
Servings: 4 people
Calories: 358 kcal
Author: Ginnie
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
For Salad:
  • 5 ounces mixed salad greens
  • 1/3 cup crumbled Feta cheese
  • 2 tablespoons pepitas
  • salt
  • pepper
  1. Preheat oven to 425 degrees.

Prepare Pumpkin:
  1. Place pumpkin on a large baking sheet. Drizzle with 1 1/2 tablespoons olive oil; add salt and pepper to taste. Mix well.

  2. 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 Vinaigrette:
  1. Combine olive oil, apple cider vinegar, maple syrup, cayenne, and salt and pepper to taste in a small bowl. Whisk until well combined.

Assemble Salad:
  1. 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).

  2. Divide salad between four bowls. Sprinkle with feta and pepitas.

  3. Serve salad immediately. Enjoy!


* You will need one large Pie Pumpkin (not a jack-o-lantern pumpkin) for this recipe. If you prefer, substitute the pumpkin with any variety of winter squash (except for spaghetti squash), such as butternut.


This salad is perfect for serving a crowd. You can either double the recipe, or simply double the amount of salad greens to stretch it out.