There’s something about roasted pumpkin that feels like a warm hug in a bowl. When the temperatures start to dip, and fall’s golden hues take over, this Roasted Pumpkin and Feta Salad becomes a must-make. Sweet, caramelized pumpkin paired with tangy feta, crisp greens, and a drizzle of homemade vinaigrette—it’s the perfect balance of flavors and textures.
I remember the first time I made this salad. I was looking for a dish that could bring a little flair to my holiday spread without overwhelming the table. The roasted pumpkin added just the right amount of sweetness, while the salty feta tied everything together beautifully. It quickly became a family favorite, and now it’s a staple in my kitchen from October to January.
The beauty of this salad is its versatility. It’s hearty enough to stand on its own as a light meal but also works beautifully as a side dish. Plus, the vibrant colors make it an absolute showstopper.
A Quick Overview in Todd Wilbur’s Style
Bring together the flavors of fall with this Roasted Pumpkin and Feta Salad. Sweet, roasted pumpkin chunks are nestled on a bed of greens, sprinkled with creamy feta, crunchy seeds, and a tangy vinaigrette.
It’s quick to prepare and packed with nutritious ingredients, making it both delicious and wholesome. Perfect as a holiday side dish or a weeknight meal, this salad is bound to become your go-to seasonal favorite.
Why This Roasted Pumpkin and Feta Salad is a Hit
Why You’ll Love It
- Seasonal Charm: Perfectly embodies the flavors and colors of fall.
- Nutrient-Packed: A healthy combination of vegetables, cheese, and seeds.
- Easy to Prepare: Roast, toss, and drizzle—simple yet stunning.
Key Ingredients
- Sweet roasted pumpkin for a caramelized touch.
- Creamy feta to balance the sweetness.
- Pepitas or walnuts for a satisfying crunch.
Cuisine: Fusion (Mediterranean-inspired)
Tips
- Pumpkin: Butternut squash or sweet potatoes are excellent substitutes.
- Make Ahead: Roast the pumpkin and prepare the dressing in advance for easy assembly.
- Serving: This salad tastes best when served warm, but it’s delicious cold too.
Substitutions and Variations
- Cheese: Swap feta for goat cheese or blue cheese for a different flavor profile.
- Nuts/Seeds: Try sunflower seeds, pine nuts, or pecans instead of pepitas.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Make a Healthier Version
- Use a light vinaigrette with less oil.
- Opt for reduced-fat feta cheese.
- Skip the cranberries to reduce sugar content.
Closing in Todd Wilbur’s Style
And there you have it! A vibrant, wholesome Roasted Pumpkin and Feta Salad that brings together the best of fall flavors. Whether it’s for a festive gathering or a cozy night at home, this dish is sure to delight. Don’t forget to share your culinary success with us, and check out more easy-to-make recipes!
FAQs
- Can I use pre-cut pumpkin?
Absolutely! Pre-cut pumpkin saves time and works just as well. - What greens work best?
Arugula and spinach are ideal for their mild flavor, but kale adds a hearty touch. - Can this be made vegan?
Yes, omit the feta or use a plant-based cheese alternative. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Keep dressing separate for best results. - Is there a way to make it kid-friendly?
Add some roasted chickpeas or omit the greens for a roasted veggie bowl.
Enjoy this festive and nutritious salad! 🎃
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ROASTED PUMPKIN AND FETA SALAD
- Total Time: 50 minutes
Description
There’s something about roasted pumpkin that feels like a warm hug in a bowl. When the temperatures start to dip, and fall’s golden hues take over, this Roasted Pumpkin and Feta Salad becomes a must-make.
Ingredients
Orange Vinaigrette dressing
Roasted pumpkin or squash
Arugula – 3 cups
Almonds– ¼ cup
Roasted. Feta Cheese- ½ cup crumbled.
Instructions
Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
Roast the pumpkin as indicated above.
Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
Top with the remaining ingredients and serve.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 6
