This post may contain affiliate links. Read our disclosure policy.
This roasted pumpkin feta salad with spiced maple vinaigrette is the perfect fall salad. It’s delicious as a side dish to dinner or Thanksgiving or perfect as a main meal. The combination of pumpkin, feta, nuts, and pomegranate are irresistible.
Love fall salads? Try kale apple salad, sweet potato kale salad, or delicata squash salad next.
Nothing beats roasted squash in the fall and winter! The butternut squash in this Thanksgiving salad is sweet and delicious, and the roasted acorn squash in acorn squash casserole is sweet and creamy.
It’s just a versatile and affordable ingredients and makes the perfect addition to a salad. Wondering how to roast pumpkin? I’ve got you covered—check out the photos below!
The combination of the warm pumpkin, cool and creamy feta, and spiced dressing is heaven in a bowl.
Love pumpkin recipes? Try pumpkin cookies, pumpkin cinnamon rolls, or pumpkin pie bars next.
Ingredients You Need
Here are the simple ingredients you need to make this feta pumpkin salad. Skip to the recipe card for exact measurements.
- Sugar pumpkin: these are the small pumpkins you see at the store. Swap for butternut squash or acorn squash if you can’t find one.
- Spices: paprika, garlic powder, and salt.
- Greens: I used a mix of arugula (rocket) and spinach.
- Walnuts: pecans would work too!
- Feta cheese: I prefer to buy the block and crumble it myself. You could also use goat cheese.
- Pomegranate: purchase the seeds (arils) out of the fruit to save time. You could also use dried cranberries.
- Olive oil: quality extra virgin olive oil is best.
- Apple cider vinegar: balsamic vinegar works too.
- Maple syrup: gives it a rich fall flavor, but honey works too.
- Dijon mustard: the emulsifier that brings the dressing together.
- Seasoning: salt, cinnamon, garlic, and thyme.
Love feta? Try whipped cranberry feta or roasted rainbow carrots with cranberry whipped feta dip next.
Recipe Variations
- Try another squash if you can’t find a sugar pumkpin, any other winter squash will work. Try delicata squash, acorn squash, or butternut squash.
- Goat cheese is a great swap for feta.
- Pecans or candied pecans are a delicious alternative to walnuts.
- Buy premade dressing like balsamic or another one with fall flavors.
- Make it vegan by leaving out the feta or swapping for a plant-based cheese.
- Turn it into a pasta salad by reducing the greens slightly and replacing it with your favorite twisty pasta.
- Make roasted root vegetables and add them all to the salad (roasted beets are delicious on salad).
How to Make Pumpkin and Feta Salad
Here are the simple steps, with photos, to make this pumpkin and feta salad. Skip to the recipe card for the printable version.
Step 1. Peel and Dice Pumpkin. Cut the ends off the pumpkin, cut it in half, and scoop out the center. Cut it into half moons then use a potato peeler to peel it all then dice into cubes.
Step 2. Season and Roast Pumpkin. Toss the diced pumpkin in oil and spices and roast for 18-22 minutes, or until fork-tender.
Step 3. Make the Dressing. Toss or shake all of the dressing ingredients in a jar.
Step 4. Assemble and Serve. Add the greens to a serving bowl and toss with half of the dressing. Top with the remaining salad ingredients and drizzle with remaining dressing.
Expert Tips
- Use a sharp knife to cut the pumpkin and make sure your potato peeler isn’t dull.
- Cut the pumpkin cubes in consistent similar sizes for even cooking.
- Remove the pumpkin from the oven when it’s golden brown and fork tender. Oven temps can vary.
- Taste and adjust as you go! Especially with the dressing. Add more sweetness as needed.
- Grease the baking sheet and don’t line it with parchment paper or foil. This gives the pumpkin a great golden color.
Recipe FAQs
The best pumpkin for roasting and cooking is a sugar pumpkin because they’re small, easy to work with, flavorful, and hold their shape while cooking.
Use a sharp knife to cut the pumpkin in half lengthwise then use a spoon to scoop out the seedy centers. Use a potato peeler to peel each half or cut it into half moons and peel those. Discard the skin and cut each half moon piece crosswise into squares.
You can add any vegetables you have on hand like roasted root vegetables, green beans, and even roasted brussels sprouts.
I love homemade salad dressing, but you can buy a store bought dressing. Opt for balsamic or a dressing with fall flavors like apple honey, apple cider, maple, etc.
Add some rotisserie chicken on top to get in some protein. Of course this fall salad has so many holiday flavors, so add some leftover turkey for a delicious meal!
Storage Tips
Store pumpkin feta salad without the dressing in airtight container for up to 2 days. Store the dressing in the fridge for up to a week in advance.
I don’t recommend storing leftover salad with the dressing as it will wilt the greens.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Pumpkin and Feta Salad
Save this Recipe!
Ingredients
Feta and Pumpkin Salad
- 1 sugar pumpkin peeled and cut into 1-inch cubes
- 2 Tablespoons olive oil
- 1 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 cups baby arugula 2.5 ounces
- 3 cups baby spinach 2.5 ounces
- 1/2 cup walnuts chopped
- 4-6 ounce feta cheese crumbled
- 1/2 cup pomegranate arils
Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 Tablespoons apple cider vinegar
- 1-2 Tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cinnamon
- 1 garlic clove minced
- Pinch of kosher salt and pepper
- 1 teaspoon finely chopped fresh thyme
Instructions
- Preheat the oven to 425°F. Grease a large-rimmed baking sheet. To peel and cube the pumpkin, cut off the stem and stand it up on the flat surface upside down. Use a sharp knife to cut down the middle of the pumpkin. Scoop out the seeds with a spoon. Use a potato peeler to peel away the skin. Cut each half into 1-inch wedges then cut each wedge into cubes.1 sugar pumpkin
- Arrange the pumpkin on the prepared baking sheet. Drizzle with 2 Tablespoons olive oil and sprinkle with smoked paprika, salt, and garlic powder. Toss to coat and arrange the pumpkin in an even layer.2 Tablespoons olive oil, 1 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt
- Roast in the preheated oven until it's golden and fork-tender, 18-22 minutes.
- While they’re baking, whisk together the dressing ingredients in a small bowl or mason jar.1/4 cup extra virgin olive oil, 3 Tablespoons apple cider vinegar, 1-2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon cinnamon, 1 garlic clove minced, Pinch of kosher salt and pepper, 1 teaspoon finely chopped fresh thyme
- Add the arugula and spinach to a serving bowl. Drizzle 1/4 of the dressing on top and toss to coat. When the pumpkin is done, allow it to cool slightly and top the salad with the pumpkin, walnuts, feta cheese, and pomegranates. Drizzle with the remaining dressing and serve.3 cups baby arugula, 3 cups baby spinach, 1/2 cup walnuts, 4-6 ounce feta cheese, 1/2 cup pomegranate arils
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please send me recipe for pumpkin and feta dip.
You can search my site for it!