Description
A vibrant autumn salad featuring caramelized roasted pumpkin, creamy feta, crunchy greens, and a zesty dressing. Perfect as a side dish or light main course that combines sweet and savory flavors for a wholesome, seasonal treat.
Ingredients
Main Ingredients
- 4 cups pumpkin, peeled and cubed (about 1-inch pieces)
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted pumpkin seeds (pepitas) or walnuts
- 2 tbsp dried cranberries (optional)
For the Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Pumpkin: Toss the cubed pumpkin with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Spread the pumpkin pieces in a single layer on the prepared baking sheet.
- Roast Pumpkin: Roast the pumpkin in the preheated oven for 25 to 30 minutes, flipping halfway through, until the pumpkin is tender and caramelized with a slightly crispy edge.
- Make Dressing: While the pumpkin roasts, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl until emulsified and smooth.
- Assemble Salad: Arrange the mixed salad greens on a large platter or in a bowl. Top evenly with the roasted pumpkin, thinly sliced red onion, crumbled feta cheese, toasted pumpkin seeds or walnuts, and dried cranberries if using.
- Serve: Just before serving, drizzle the salad with the prepared dressing. Toss gently if desired and enjoy slightly warm or at room temperature.
Notes
- Substitute butternut squash for the pumpkin if unavailable for a similar sweet and creamy texture.
- Add grilled chicken or cooked chickpeas to the salad for a boost of protein making it a more substantial meal.
- This salad is best served slightly warm to room temperature to enjoy the full flavor of the roasted pumpkin and creamy feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
