This Roasted Pumpkin Salad brings together simple ingredients and a honey-balsamic vinaigrette for a flavorful, seasonal salad perfect for autumn. Serve it as a light lunch, an appetizer, or a side dish.
Pumpkin salad with feta and walnuts
I love fresh summer salads for warm-weather lunches or as a side, but when fall arrives I crave heartier dishes. This Roasted Pumpkin Salad is a great transition recipe: still a salad, but more substantial thanks to the warm roasted pumpkin.
This salad can be served warm or cold. Kale holds up well to hot ingredients, so you can add pumpkin straight from the oven for a warm version. If you prefer a chilled salad, allow the pumpkin to cool before mixing everything together.
Why you’ll love this recipe
- Minimal ingredients. The salad uses just a few pantry staples plus a simple vinaigrette.
- Flexible and customizable. Use pumpkin, winter squash, or sweet potato, and swap kale for spinach if you prefer.
- Vegetarian and naturally gluten-free. Makes a great option for varied diets.
- Seasonal flavor. Roasted pumpkin and kale create a cozy fall combination.
Ingredients you’ll need
- Roasted pumpkin — or substitute squash or sweet potato.
- Kale — sturdy and textured; spinach also works.
- Mint — adds brightness and balances the sweetness of the pumpkin and pomegranate.
- Walnuts — toasted for extra flavor; pecans are an alternative.
- Feta — a double-cream or creamy feta adds a pleasant richness.
- Pomegranate seeds — provide sweetness and a crunchy pop.
How to make Roasted Pumpkin Salad
Step 1
Peel and cube the pumpkin or squash into even small cubes. Toss the pieces in a large bowl with olive oil, salt, and pepper until evenly coated.
Step 2
Arrange the pumpkin on a parchment-lined baking sheet and roast at 400°F (about 200°C) for 25–30 minutes, or until tender and lightly caramelized.
Step 3
In a large bowl combine the roasted pumpkin with chopped kale, mint, walnuts, crumbled feta, and pomegranate seeds. If serving warm, add the pumpkin while still hot; if serving cold, let it cool first.
Whisk together the dressing: olive oil, balsamic vinegar, honey, and salt and pepper to taste. Pour over the salad and toss gently to combine. Adjust seasoning as needed.
How to store
Store any leftovers in the refrigerator for up to 2 days. To keep the salad fresher, store it undressed and add the vinaigrette just before serving — dressed kale can become soggy over time.
Tips for making this pumpkin salad perfectly
- Cut evenly. Uniform cubes ensure even roasting and consistent texture.
- Choose a creamy feta. Double-cream feta gives a richer mouthfeel and balances the sweetness of the pumpkin.
- Dress at the last minute. Toss the vinaigrette with the salad just before serving to preserve texture and freshness.
More salad recipes to try
- Shaved Brussels Sprouts and Apple Salad
- The Best Farro Salad
- Mediterranean Chickpea Salad
- Quinoa Kale Salad with Sweet Potato
- Kale Caesar Salad with Crispy Smoked Chickpeas
Roasted Pumpkin Salad
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer/Side
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Description
Roasted Pumpkin Salad is a flavorful fall appetizer or side that combines roasted squash, leafy greens, cheese, nuts, and a simple honey-balsamic dressing.
Ingredients
Salad
- 4 cups pumpkin or butternut squash, cut into cubes
- 1 tbsp olive oil (for roasting)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chopped kale
- 1/4 cup crumbled feta
- 1/4 cup pomegranate seeds
- 3 tbsp chopped walnuts
- 2 tbsp chopped mint
Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed pumpkin with olive oil, salt, and pepper in a bowl.
- Spread the pumpkin on the baking sheet and roast 25–30 minutes until tender. Remove and let cool if serving cold.
- In a large bowl, combine pumpkin, kale, feta, pomegranate seeds, walnuts, and mint.
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
- Pour the dressing over the salad, toss gently, and adjust seasoning as needed.
Notes
Cut pumpkin into even cubes so it roasts uniformly. Use a creamy, double-cream feta if you can for the best texture. Dress the salad just before serving to keep the greens crisp.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 226
- Sugar: 10g
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 25.4g
- Fiber: 6g
- Protein: 5g