Roasted Pumpkin, Spinach, and Feta Salad

Roasted pumpkin, spinach, and feta salad is a perfect fall dish all on its own or as a side dish. This pumpkin salad is simple to make and can be made vegan and paleo-friendly.

Roasted Pumpkin, Spinach, and Feta Salad

Ingredients to make Roasted Pumpkin, Spinach, and Feta Salad

This salad is a favorite when autumn comes around. It’s great for fall and winter occasions and your friends and family won’t get enough of this juicy salad. Serve warm or cold, you won’t be getting any complaints.

Pumpkin – Feel free to use butternut squash, pumpkin, kabocha squash, or sweet potatoes. All of these options are healthy and tasty when roasted.

Baby spinach – has a nice flavor and soft texture that pairs well with roasted pumpkin but you can always use a different lettuce like arugula.

Feta Cheese – adds a touch of salty creaminess, who doesn’t love cheese, it’s delicious.

Pine nuts – Pine nuts give this salad a soft creamy crunch like no other nut but if you can’t get your hands no these try to substitute with almonds or walnuts.

Extra Virgin Olive Oil – EVOO is great for roasting and for drizzling over salad.

Salt and pepper to taste

How to make Roasted Pumpkin Salad

The first step to making this pumpkin salad is to roast the pumpkin. You want it to be nice and tender. If you cook it too long it will turn mushy and no one wants a mushy salad.

Preheat your oven to 390F. Toss the pumpkin with salt and pepper and toss with olive oil. Bake for 20 minutes then flip and bake for 10 more minutes until golden. Keep an eye on it to make sure it doesn’t turn mushy

Allow the pumpkin to cool slightly if serving warm. Roasted pumpkin will last in the fridge for 3-5 days.

Toast the pine nuts in a skillet until light golden brown and it starts to smell nutty.

In a bowl add your spinach, pumpkin, feta, and pine nuts. Gently toss and serve with your favorite dressing.

Roasted Pumpkin, Spinach, and Feta Salad

Roasted Pumpkin, Spinach, and Feta Salad

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine American

Ingredients
  

  • 1.2 lb pumpkin cubed
  • 1 tbsp extra virgin olive oil
  • salt and pepper
  • ¼ cup pine nuts
  • 5 oz baby spinach
  • 2 oz feta cheese

Instructions
 

  • Preheat oven to 390°F
  • Line your baking sheet with parchment paper
  • In a bowl add in the cubed pumpkin and toss with the olive oil. Add a little salt and pepper and bake for 20 minutes.
  • Flip and bake for another 10 minutes until fork tender and golden. Keep an eye on the pumpkin so it doesn't turn mushy. Remove and let it cool down.
  • Toast your pine nuts in a skillet until golden and they start to smell nutty. Remove from heat.
  • In a salad bowl add your spinach, pumpkin, pine nuts, and feta cheese. Lighty toss and serve with your favorite dressing.


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