Why You’ll Love This Roasted Pumpkin Salad with Feta
- It’s a total texture party. You get the creamy-soft pumpkin, the crisp freshness of the greens, the satisfying crunch from the seeds, and the crumbly bite of the feta all in one forkful. It’s never, ever boring.
- The sweet and salty balance is just perfect. The natural sweetness of the roasted pumpkin against the sharp, salty feta is a classic for a reason. Our little maple-kissed vinaigrette bridges the gap beautifully, making every component sing in harmony.
- It’s incredibly versatile. Serve it warm right out of the oven for a comforting meal, or let it come to room temperature for a fantastic make-ahead option for potlucks or picnics. You can also easily swap the nuts or greens based on what you have.
- It feels indulgent but is genuinely wholesome. Packed with vitamin-rich veggies, good fats from the olive oil and seeds, and protein from the cheese, this salad makes you feel good from the inside out. It’s a celebration of simple, real ingredients.
Ingredients & Tools
- 1 small sugar pumpkin or kabocha squash (about 1.2 kg / 2.5 lbs), peeled, seeded, and cut into 2.5 cm (1-inch) cubes
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Sea salt and freshly ground black pepper
- 100 g pumpkin seeds (pepitas)
- 1 large bunch of arugula (rocket), about 120 g
- 200 g block of feta cheese, crumbled
- 1 small red onion, thinly sliced
- For the Maple-Dijon Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 small garlic clove, minced
Tools: Large baking tray, parchment paper, small mixing bowl or jar for the dressing, large salad bowl.
The quality of your ingredients really matters here. A good, creamy feta that you crumble yourself is far superior to pre-crumbled, which can be dry. And using a nice, robust extra virgin olive oil for both roasting and the dressing will make a world of difference in flavour.
Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Which pumpkin is best? I really prefer sugar pumpkins or kabocha squash for this. They have a denser, sweeter flesh than the large carving pumpkins, which can be a bit watery. Butternut squash is a fantastic and readily available alternative if that’s what you can find.
- The key to perfectly roasted pumpkin. Don’t crowd the pan! If the pumpkin cubes are too close together, they’ll steam instead of roast. Use a large enough baking tray, or even two, to give them space. This is non-negotiable for getting those lovely caramelized edges.
- Toasting the seeds is a game-changer. It only takes a few minutes in a dry pan, but it transforms the pumpkin seeds from chewy to nutty and crisp. It adds a crucial layer of texture and flavour, so please don’t skip this step.
- Wait to dress the greens! Arugula is delicate and will wilt quickly if dressed too early. The trick is to assemble the salad and add the dressing just before you’re ready to serve to keep everything bright and perky.
How to Make Roasted Pumpkin Salad with Feta
Step 1: Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper. In a large bowl, toss the cubed pumpkin with the 2 tablespoons of olive oil, smoked paprika, cumin, a good pinch of sea salt, and several grinds of black pepper. Make sure every cube is nicely coated in the oil and spices—this is where the flavour foundation is built.
Step 2: Spread the seasoned pumpkin out in a single layer on the prepared baking tray. It’s crucial they aren’t piled on top of each other. Roast for 25-30 minutes, or until the pumpkin is tender when pierced with a fork and the edges are starting to caramelize and brown. You can give the tray a shake halfway through for even cooking. While the pumpkin roasts, you can get everything else ready.
Step 3: Let’s toast those seeds. Place the pumpkin seeds in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they puff up slightly and become fragrant. You might hear a few popping sounds—that’s normal! Transfer them to a plate to cool; they’ll crisp up as they do.
Step 4: Now, for the super-simple dressing. In a small jar or bowl, combine the 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic. Add a pinch of salt and pepper. Shake the jar vigorously or whisk until the dressing is well emulsified and looks glossy.
Step 5: Time to assemble! Place the arugula in a large serving bowl. Scatter over the thinly sliced red onion. Once the pumpkin is out of the oven, let it cool for just a minute or two—you want it warm, but not so hot that it completely wilts the arugula. Arrange the warm pumpkin cubes over the greens.
Step 6: Sprinkle the crumbled feta and the toasted pumpkin seeds over the top. Right before serving, drizzle the maple-Dijon vinaigrette over everything. Give the salad a very gentle toss to combine, just enough to distribute the dressing without breaking up the pumpkin too much. Taste and adjust seasoning with more salt or pepper if needed. Dig in immediately!
Serving Suggestions
Complementary Dishes
- Garlic and Herb Roasted Chicken — The simplicity of a classic roast chicken lets the salad be the colourful, flavourful star of the table. The pan juices are wonderful drizzled over everything.
- Creamy Lentil Soup — For a cosy, meat-free meal, a bowl of hearty lentil soup alongside this salad is pure comfort. The earthiness of the lentils complements the sweet pumpkin beautifully.
- Crusty Bread with Whipped Goat’s Cheese — You’ll want something to sop up every last bit of the dressing. A warm, crusty loaf and a tangy, creamy cheese spread is the perfect vehicle.
Drinks
- A Crisp Sauvignon Blanc — The herbaceous and citrusy notes in a good Sauvignon Blanc cut through the richness of the feta and highlight the salad’s freshness perfectly.
- Sparkling Apple Cider — A non-alcoholic option that mirrors the autumnal vibe. The slight sweetness and bubbles are a fantastic palate cleanser between bites.
- Amber Ale — The caramel and toasty notes in an amber ale pair wonderfully with the roasted, sweet flavours of the pumpkin and the smoky paprika.
Something Sweet
- Warm Apple Crumble — Staying with the season, a simple apple crumble with a scoop of vanilla ice cream is the ultimate homely dessert to follow this salad.
- Dark Chocolate and Sea Salt Bark — A little square of sophisticated, bittersweet chocolate provides a clean, rich finish that doesn’t feel too heavy.
- Spiced Poached Pears — Elegant and light, pears poached in red wine with a cinnamon stick continue the theme of warm, spiced flavours in a delicate way.
Top Mistakes to Avoid
- Mistake: Cutting the pumpkin cubes too small. They’ll shrink as they roast and can turn to mush if they’re too tiny. Aim for a good 2.5 cm (1-inch) size so they hold their shape and offer a satisfying bite.
- Mistake: Skipping the toasting step for the seeds. Raw pumpkin seeds can be a bit tough and bland. Toasting them unlocks a nutty flavour and a fantastic crunch that is essential for the salad’s texture contrast.
- Mistake: Dressing the salad too early. I’ve made this mistake before, and you end up with a sad, wilted mess. Arugula is particularly delicate. Always add the dressing at the very last second for a vibrant, crisp salad.
- Mistake: Underseasoning the pumpkin before roasting. The spices and salt need to be applied before roasting to penetrate the flesh. Seasoning it only at the end will result in a bland-tasting vegetable.
Expert Tips
- Tip: Add a touch of heat. If you like a little spice, add a pinch of chilli flakes or cayenne pepper to the spice mix you toss with the pumpkin. It creates a lovely warm background heat that plays well with the sweetness.
- Tip: Massage your onions. If you find raw red onion a bit too sharp, soak the sliced onion in a bowl of ice water with a splash of vinegar for 10-15 minutes before assembling. This tames the bite and makes them wonderfully crisp.
- Tip: Make it a meal-prep champion. Roast the pumpkin and make the dressing up to 3 days in advance. Store them separately in the fridge. Then, assembly is a 5-minute job when you’re ready to eat.
- Tip: Get creative with add-ins. This salad is a wonderful base. Feel free to add toasted walnuts or pecans instead of pumpkin seeds, throw in some pomegranate arils for a burst of juicy sweetness, or swap arugula for spinach or kale.
FAQs
Can I make this salad ahead of time?
Absolutely, but with a specific strategy. You can roast the pumpkin and make the dressing 2-3 days in advance. Store them separately in airtight containers in the fridge. Let the pumpkin come to room temperature or give it a quick warm-up in the oven before assembling. Toast the seeds and slice the onion ahead of time too. The key is to only combine the arugula, dressed pumpkin, feta, and seeds right before you serve to keep everything fresh and crisp.
What can I use instead of feta?
If you’re not a feta fan, goat’s cheese (chèvre) is a fantastic substitute—it’s creamy and tangy. For a vegan version, a good-quality vegan feta works, or you could use large flakes of nutritional yeast for a cheesy flavour. Toasted chickpeas would also add great texture and protein if you’re omitting cheese altogether.
My pumpkin turned out watery. What happened?
This usually means one of two things: either the pumpkin variety was naturally very high in water content (carving pumpkins are notorious for this), or the cubes were too crowded on the baking tray, causing them to steam instead of roast. Always use a sugar pumpkin or butternut squash and ensure there’s plenty of space between the cubes for proper caramelization.
Can I use a different green instead of arugula?
Of course! Baby spinach is a great, mild alternative. If you want something sturdier, kale is excellent—just give it a quick massage with a tiny bit of the dressing first to soften it. A mix of bitter radicchio and sweet butter lettuce would also be lovely for a more complex flavour profile.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Be aware that the arugula will wilt significantly. It’s still delicious—the flavours will meld—but it won’t have the same fresh salad texture. I sometimes enjoy the leftovers warmed up slightly, almost like a warm pumpkin and feta hash.
Roasted Pumpkin Salad With Feta
Warm roasted pumpkin salad with salty feta & arugula. This easy, vibrant autumn recipe features a maple-Dijon vinaigrette for the perfect sweet & savory balance. A stunning, healthy side or main!
Ingredients
Ingredients
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1 small sugar pumpkin or kabocha squash (about 1.2 kg / 2.5 lbs, peeled, seeded, and cut into 2.5 cm (1-inch) cubes)
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2 tbsp extra virgin olive oil (plus more for drizzling)
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1 tsp smoked paprika
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0.5 tsp ground cumin
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Sea salt
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freshly ground black pepper
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100 g pumpkin seeds (pepitas)
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1 large bunch arugula (rocket) (about 120 g)
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200 g feta cheese (block, crumbled)
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1 small red onion (thinly sliced)
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3 tbsp extra virgin olive oil (for the Maple-Dijon Vinaigrette)
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1 tbsp apple cider vinegar (for the Maple-Dijon Vinaigrette)
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1 tsp Dijon mustard (for the Maple-Dijon Vinaigrette)
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1 tsp maple syrup (for the Maple-Dijon Vinaigrette)
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1 small garlic clove (minced, for the Maple-Dijon Vinaigrette)
Instructions
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Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper. In a large bowl, toss the cubed pumpkin with the 2 tablespoons of olive oil, smoked paprika, cumin, a good pinch of sea salt, and several grinds of black pepper. Make sure every cube is nicely coated in the oil and spices—this is where the flavour foundation is built.01
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Spread the seasoned pumpkin out in a single layer on the prepared baking tray. It’s crucial they aren’t piled on top of each other. Roast for 25-30 minutes, or until the pumpkin is tender when pierced with a fork and the edges are starting to caramelize and brown. You can give the tray a shake halfway through for even cooking. While the pumpkin roasts, you can get everything else ready.02
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Let’s toast those seeds. Place the pumpkin seeds in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they puff up slightly and become fragrant. You might hear a few popping sounds—that’s normal! Transfer them to a plate to cool; they’ll crisp up as they do.03
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Now, for the super-simple dressing. In a small jar or bowl, combine the 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic. Add a pinch of salt and pepper. Shake the jar vigorously or whisk until the dressing is well emulsified and looks glossy.04
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Time to assemble! Place the arugula in a large serving bowl. Scatter over the thinly sliced red onion. Once the pumpkin is out of the oven, let it cool for just a minute or two—you want it warm, but not so hot that it completely wilts the arugula. Arrange the warm pumpkin cubes over the greens.05
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Sprinkle the crumbled feta and the toasted pumpkin seeds over the top. Right before serving, drizzle the maple-Dijon vinaigrette over everything. Give the salad a very gentle toss to combine, just enough to distribute the dressing without breaking up the pumpkin too much. Taste and adjust seasoning with more salt or pepper if needed. Dig in immediately!06
