This roasted pumpkin salad started as a way to use up a lonely leftover pumpkin. I never expected it to turn into a favorite—something that hits that sweet spot between comforting and fresh. There’s a satisfaction in roasting pumpkin until it’s smoky and soft, then tossing it with bright greens and sharp cheese. It’s a reminder that simplicity—done well—can be deeply satisfying.
Why I keep coming back to this salad
It’s quick, forgiving, and endlessly adaptable. The smoky sweetness of roasted pumpkin paired with the sharp, tangy dressing keeps me coming back. Plus, it’s the kind of dish that tastes even better after a day in the fridge, letting flavors meld.
Breaking down the ingredients
- Pumpkin: Sweet, soft when roasted, with a smoky undertone; swap with butternut squash if needed.
- Olive oil: Rich and fruity, helps roast the pumpkin evenly; substitute with avocado oil for a milder flavor.
- Lemon juice: Brightens the dressing with a fresh, zingy punch; lemon zest can add an extra layer.
- Feta cheese: Creamy, tangy, adds a salty bite; goat cheese works well too if you prefer a milder flavor.
- Nuts: Crunchy toasted walnuts or pecans bring warmth; almonds add a sharper crunch.
- Fresh herbs: Basil, parsley, or cilantro brighten each bite with herbal freshness.
- Honey: Adds a gentle sweetness to balance the acidity; maple syrup can substitute.
Tools and equipment for the perfect salad
- Sharp chef’s knife: To cut pumpkin into uniform chunks for even roasting.
- Baking sheet with parchment paper: Prevents sticking and makes cleanup easier.
- Whisk and small bowl: For mixing the dressing thoroughly.
- Salad bowls and tongs: To serve and toss the finished salad.
- Toasting pan or dry skillet: For nuts, to bring out their flavor without extra oil.
Step-by-step: How to build your roasted pumpkin salad
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the pumpkin into rough 2-inch chunks, leaving the skin on—it’s tasty and helps hold everything together.
Step 3: Toss the pumpkin with olive oil, salt, a pinch of smoked paprika, and a drizzle of honey. Spread on a baking sheet lined with parchment.
Step 4: Roast in the oven for 25-30 minutes, until the edges are caramelized and the flesh is tender. Shake the pan halfway.
Step 5: While the pumpkin roasts, prepare the dressing: whisk together lemon juice, Dijon mustard, honey, and olive oil. Season to taste.
Step 6: Once the pumpkin is done, let it cool slightly. Toss with mixed greens, toasted nuts, and crumbled feta.
Step 7: Drizzle with the dressing, sprinkle with chopped fresh herbs, and serve warm or at room temperature.
Cooking checkpoints & tips to keep in mind
- Pumpkin should be golden and slightly caramelized around the edges.
- The dressing should be tangy and well-emulsified, not oily or separated.
- Nuts should be toasted until fragrant and crunchy, not burnt.
- Greens should stay crisp; add them last to prevent wilting.
Common mistakes and how to fix them
- Pumpkin is unevenly cut, leading to inconsistent roasting.? Use a sharp knife to avoid uneven chunks.
- Nuts are burnt and bitter.? Keep an eye on nuts, stir frequently to prevent burning.
- Pumpkin turns mushy or undercooked.? Adjust oven temperature or time if pumpkin isn’t caramelized.
- Greens wilt and become soggy.? Add greens just before serving to keep them crisp.
Roasted Pumpkin Salad with Feta and Nuts
Equipment
- Sharp chef's knife
- Baking sheet with parchment paper
- Whisk and small bowl
- Salad bowls and tongs
- Toasting pan or dry skillet
Ingredients
- 1 small pumpkin about 1 pound, peeled and cut into 2-inch chunks
- 2 tablespoons olive oil divided, for roasting and dressing
- 1 pinch smoked paprika optional, for flavor
- 1 tablespoon honey or maple syrup
- 1 whole lemon for juice (about 2 tablespoons)
- 1/4 cup feta cheese crumbled
- 1/4 cup nuts toasted walnuts, pecans, or almonds
- 2 cups mixed greens arugula, spinach, or your choice
- fresh herbs basil, parsley, or cilantro, chopped
Instructions
- Preheat your oven to 390°F (200°C) and line a baking sheet with parchment paper.
- Cut the pumpkin into roughly 2-inch chunks, leaving the skin on for added flavor and texture.
- In a bowl, toss the pumpkin pieces with 1 tablespoon of olive oil, a pinch of smoked paprika, and a drizzle of honey, ensuring each piece is evenly coated.
- Spread the coated pumpkin evenly on the prepared baking sheet and roast for 25-30 minutes, until the edges are caramelized and the flesh is tender when pierced with a fork. Shake the pan halfway through for even roasting.
- While the pumpkin roasts, juice the lemon into a small bowl, add the remaining 1 tablespoon of olive oil, whisk together, and season with a pinch of salt and pepper to taste. Set aside.
- Toast the nuts in a dry skillet over medium heat until fragrant and golden, about 3-5 minutes, stirring frequently to prevent burning. Let cool.
- Once the pumpkin is done roasting and slightly cooled, transfer it to a large bowl. Add the mixed greens, crumbled feta, toasted nuts, and chopped herbs.
- Pour the lemon dressing over the salad ingredients and gently toss to combine, ensuring everything is coated evenly.
- Serve the salad immediately or let it sit for 10-15 minutes to allow flavors to meld; it tastes great warm or at room temperature.
