Roasted Pumpkin Salad with Feta and Nuts
This roasted pumpkin salad combines smoky, tender pumpkin chunks with fresh greens, tangy feta, and toasted nuts for a satisfying mix of textures and flavors. The pumpkin is roasted until caramelized and soft, then tossed with a bright lemon dressing and herbs, resulting in a dish that's both comforting and refreshing, perfect served warm or at room temperature.
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.
Notes
For added depth, sprinkle a little extra smoked paprika or fresh herbs on top before serving. This salad keeps well in the fridge for a day, making it perfect for leftovers.