This Roasted Pumpkin Salad is made with a handful of simple ingredients and a honey balsamic vinaigrette for a tasty salad that is perfect for Fall. Serve this salad up for lunch, as an appetizer or a side!
Pumpkin salad with feta and walnuts
I love making and eating salads for healthy lunches or as a side with dinner. Especially during the summer months when it’s sunny and warm out, all I want to eat is fresh and vibrant salads. But when Fall rolls around, I usually crave heavier and warmer foods and ingredients.
Reading: Roast pumpkin and feta salad
Roasted Pumpkin Salad is the perfect transitional recipe from Summer to Fall so you can still enjoy a salad, but one that is a little heartier than a light summer salad. The roasted pumpkin in the salad gives it this warm “fall” feeling and leaves you feeling satiated and full.
Read more: The list of 12 pork loin roast ninja foodi
This salad can be served warm or cold and is delicious both ways. Because it’s made with kale, it will stand up well if you serve it with warm roasted pumpkin straight out of the oven. If you prefer the salad to be cold, you can let the pumpkin cool down before adding it to the salad.
Ingredients you’ll need
- Roasted pumpkin: you can use pumpkin, any type of sqasuh or sweet potato.
- Kale: I like kale as the leafy green in this salad because it stands up well to the pumpkin. If you prefer you can also use spinach.
- Mint: the mint pairs so nicely with the pumpkin and pomegrate and brightens up the flavour in the salad.
- Walnuts: pecans would be another great option here too.
- Feta: double-creamed feta is the best and will give the salad a beautiful creamy element.
- Pomegranate: for some crunch and sweetness.
How to make Roasted Pumpkin Salad
Peel your pumpkin or squash and cut it into small cubes. Place the cubed pumpkin in a large mixing bowl and then toss it with some oil, salt and pepper.
Tip: making this recipe with butternut squash? This guide will teach you how to choose, prep and cook squash.
Read more: List of 10+ good roast without bad words
Place the pumpkin on a baking sheet lined with parchment paper and roast it in the oven at 400 degrees F for 25-30 minutes until tender.
Add the roasted pumpkin to a large mixing bowl with the kale, mint, walnuts, feta and pomegranate. If you want to serve this salad warm, you can add the pumpkin directly out of the oven. If you prefer your salad to be cold then wait for the pumpkin to cool before adding it in. Mix the vinaigrette ingredients together and pour over the salad.
How to store
Store leftovers of this salad in the fridge for up to 2 days. *This salad stores best undressed. (After being dressed, the kale will start to get a bit soggy, so I recommend keeping the vinaigrette separately and only adding it to the salad when serving.)
Read more: List of 10+ whole roast chicken crock pot
More salad recipes to try
- Shaved Brussels Sprouts And Apple Salad
- The Best Farro Salad
- Mediterranean Chickpea Salad
- Quinoa Kale Salad With Sweet Potato
- Kale Caesar Salad
Please see more list about Roast pumpkin and feta salad