Roast Pumpkin, Spinach and Feta Salad Recipe

Introduction

This Roast Pumpkin, Spinach, and Feta Salad is a delightful combination of sweet, savory, and tangy flavors. Roasted pumpkin cubes add warmth and texture, while fresh spinach and creamy feta bring freshness and richness. It’s perfect for a light lunch or a vibrant side dish.

Ingredients

• 600 g / 1.2 lb pumpkin (after peeling, cut into 3 cm / 1.25″ cubes)
• 1 1/2 tbsp olive oil
• Salt and pepper, to taste
• 2.5 tbsp / 50 ml extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste
• 1/4 cup / 35 g pine nuts
• 150 g / 5 oz baby spinach leaves (about 4 handfuls)
• 60 g / 2 oz feta, crumbled (add more if you like!)

Instructions

1. Step 1: Preheat the oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using a fan/convection oven.
2. Step 2: Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them evenly on a baking tray and bake for 20 minutes. Remove the tray, flip the pumpkin pieces, then bake for another 7 to 10 minutes until they are golden but still firm. If serving at room temperature, allow them to cool and loosen any pieces stuck to the tray.
3. Step 3: Prepare the dressing by shaking the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper together in a jar. Taste and adjust seasoning to your preference, aiming for a slightly sharp balance.
4. Step 4: Toast the pine nuts in a dry skillet over medium heat until they become light golden and fragrant. Remove them immediately to prevent burning.
5. Step 5: Place the baby spinach in a large bowl. Drizzle a small amount of dressing over the leaves and toss gently to coat.
6. Step 6: Add the roasted pumpkin, a portion of the crumbled feta, and pine nuts to the spinach. Gently and briefly toss to distribute the feta without breaking it up too much.
7. Step 7: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle the remaining dressing over the salad to keep the spinach fresh and crisp. Enjoy!

Tips & Variations

• Swap pine nuts with toasted walnuts or pecans for a different nutty flavor.
• Add fresh herbs like mint or parsley for extra brightness.
• If pumpkin is unavailable, try roasting sweet potatoes or butternut squash instead.
• Use crumbled goat cheese as an alternative to feta for a milder taste.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the spinach from wilting, store the dressing separately and add just before serving. Reheat the roasted pumpkin gently in the oven or microwave if desired, but spinach and feta are best served fresh and cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can roast the pumpkin and toast the pine nuts ahead of time, but it’s best to assemble the salad and add dressing just before serving to keep the spinach fresh and crisp.

Can I make this salad vegan?

Yes, simply omit the feta or use a plant-based cheese alternative. The salad will still be delicious and full of flavor.

Roast Pumpkin, Spinach and Feta Salad Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

A vibrant and fresh Roast Pumpkin, Spinach and Feta Salad featuring tender roasted pumpkin cubes, toasted pine nuts, and crumbled feta cheese tossed with baby spinach and a tangy honey balsamic dressing. This salad balances sweet, savory, and nutty flavors for a light yet satisfying dish perfect for lunch or a side.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Pumpkin

• 600 g / 1.2 lb pumpkin, peeled and cut into 3cm / 1.25″ cubes
• 1 1/2 tbsp olive oil
• Salt and pepper, to taste

Dressing

• 2.5 tbsp / 50 ml extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste

Salad Components

• 1/4 cup / 35 g pine nuts
• 150 g / 5 oz baby spinach leaves (about 4 handfuls)
• 60 g / 2 oz feta cheese, crumbled (or more to taste)

Instructions

1. Preheat Oven: Preheat your oven to 220°C (430°F) for standard ovens or 200°C (390°F) if using a fan/convection oven to prepare for roasting the pumpkin.
2. Roast Pumpkin: Toss the pumpkin cubes with 1 1/2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out on a baking tray in a single layer. Bake for 20 minutes, then remove from the oven, flip the pumpkin pieces to ensure even roasting, and bake for another 7 to 10 minutes until golden and tender but not mushy. To prevent sticking, loosen the pumpkin gently with a spatula. If serving the salad at room temperature, allow the pumpkin to cool.
3. Make Dressing: In a jar, combine 2.5 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and salt and pepper. Shake well to combine. Taste and adjust seasoning if needed, aiming for a slightly sharp flavor to balance the salad.
4. Toast Pine Nuts: Heat a dry skillet over medium heat and toast the pine nuts, stirring occasionally, until they turn light golden and release a nutty aroma. Remove immediately to prevent burning.
5. Prepare Spinach: Place the baby spinach leaves into a large bowl. Drizzle a small amount of dressing over the spinach and toss gently to coat the leaves lightly.
6. Combine Salad Ingredients: Add the roasted pumpkin, a portion of the crumbled feta, and some toasted pine nuts to the spinach. Gently and briefly toss everything together to distribute the feta without breaking it up too much, maintaining a visually appealing texture.
7. Serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts over the top. Just before serving, drizzle the remaining dressing over the salad, as baby spinach does not hold dressing well and this enhances flavor.

Notes

• The pumpkin should be peeled and cut into uniform 3cm cubes to ensure even roasting.
• Toast pine nuts carefully as they can burn quickly; remove them from heat as soon as they are golden.
• Be gentle when tossing the salad after adding feta to avoid it breaking apart and making the salad look messy.
• The dressing can be adjusted to taste, with a preference for a bit sharper acidity to balance the sweetness of the pumpkin and honey.
• This salad can be served warm or at room temperature.

Keywords: roast pumpkin salad, spinach salad, feta salad, roasted vegetable salad, Mediterranean salad, healthy salad, warm salad, pumpkin recipe, vegetarian salad