Pumpkin and Feta Salad
Roast pumpkin and toss it with feta cheese, pomegranates, walnuts, and a delicious maple vinaigrette. This pumpkin feta salad deserves a spot on your Thanksgiving table, but can easily be the main dish for dinner.
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Servings: 8
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
Sugar Pumpkin. This is the small pumpkin pie pumpkins you'll find at the grocery store or farmer's market. See blog post above for size and shape reference. If you can’t find a sugar pumpkin you can substitute it for butternut squash, acorn squash, or delicata squash. Any winter squash will work.
Make-Ahead. Make the dressing up to 1 week in advance. Roast the pumpkin up to 3 days in advance. Assemble the salad without the dressing up to 1 day in advance. Dress right before serving.
Walnuts. You can swap these for pecans, candied pecans, or pistachios.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 473mg | Fiber: 2g | Sugar: 8g | Vitamin A: 15890IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 2mg
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