This Roasted Pumpkin Salad is bursting with fall flavors and will become a favorite fall side dish. A delicious combination of sweet, salty and tangy ingredients make this salad recipe great for easy dinners and a perfect side dish for the Thanksgiving table.
Roasted pumpkin, crumbled feta cheese and roasted almonds make this salad is one you just can’t get enough of. It’s a great side dish that’s simple but packed with fantastic flavors.
Reading: Roast pumpkin and feta salad
If you thought you can’t eat salad during the winter months, try this just once. Delicious roasted pumpkin salad is a healthy salad just not a mainstream green salad. It’s so much more than that.
The homemade dressing adds the perfect finishing touch making it a perfect salad for Thanksgiving dinner when a salad is welcome!
- Why you’ll love this recipe!
- Recipe Ingredient Notes
- How to make Roasted Pumpkin Salad – Step-by-Step
- Storing leftovers
- Frequently asked questions
- More recipes you’ll love!
Why you’ll love this recipe!
- The flavor combination is out of the world great.
- Soft and crunchy textures
- Beautiful fall salad to add to your healthy recipes that taste great too
- Easy to make
- Naturally gluten-free
Recipe Ingredient Notes
Pumpkin. You’ll need 4 cups fresh pumpkin cubed. We recommend a pie pumpkin or a little sugar pumpkin which are smaller pumpkins with more flesh. They are the varieties used for cooked pumpkin recipes are available at the grocery store during pumpkin season. A 2 pound pumpkin will be plenty (you’ll have some leftover).
The easiest way to prepare the pumpkin is to cut 1-inch wide strips with a heavy sharp knife. Remove the skin with a vegetable peeler and cut into 1-inch pieces. Be sure to save the pumpkin seeds to make roasted pumpkin seeds too!
Feta cheese. Buy the feta cheese crumbles to save time. If not solid feta cheese is easily broken into small pieces at home.
How to make Roasted Pumpkin Salad – Step-by-Step
STEP 1. Roast the pumpkin
Preheat oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray or line with parchment paper.
Drizzle with one tablespoon olive oil, lightly salt and pepper. Toss to coat.
Bake for 30 minutes, flipping halfway or until the pumpkin is fork tender (check around 20 mintues).
Remove from oven and allow to cool slightly.
STEP 2. Dry roast almonds
As the pumpkin roasts, in a medium skillet add the almonds over medium-high heat. Stir frequently until the almonds begin to lightly golden brown and become fragrant (just a few minutes).
Remove from heat and allow to cool. Almonds can be chopped or left whole.
STEP 3. Make the salad dressing
Combine the dressing ingredients: fresh orange juice, olive oil, red wine vinegar, honey, salt and black pepper. It can be added to a jar. Seal and shake to combine. It can also be made in a bowl and whisked together.
STEP 4. Make the Roast Pumpkin Salad
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Divide the arugula between 4 serving plates or in a small salad bowl. Layer 1/4 of the roast pumpkin cubes, crumbled feta and almonds on top
Drizzle some of the vinaigrette on top. Serve warm or at room temperature.
NOTE: we recommend making on the serving plates rather than in a large bowl and tossed to ensure even distribution of the ingredients for best flavor.
Use other greens. If the peppery flavor of arugula isn’t your favorite, mix it half-and-half with baby spinach leaves. Or swap out all together for mixed salad greens or just baby spinach.
Goat cheese swap. Feta has a wonderful salty flavor that’s perfect for this salad but tangy goat cheese is delicious too.
Pomegranate seeds. Adding some pomegranate arils (seeds) on top adds beautiful color and some additional crunch.
Swap the nuts. Try swapping the almonds for pecans or walnuts. Dry roast in the same way. Chop or leave whole.
Use butternut squash or sweet potatoes. Butternut squash is easier to find any time of year and is a delicious swap in for the pumpkin. Roast in the same way as pumpkin. Sweet potatoes would be a great substitute too. Kabocha squash is another option.
Salad with dressing doesn’t store well and can become soggy. If you think you’ll want to store some of the salad do not add dressing first.
Store in an airtight container in the refrigerator for 1-2 days.
Read more: Easy Oven Roasted Potatoes
Frequently asked questions
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