Looking for a colorful, comforting salad that’s full of flavor and easy to prepare? This warm roasted pumpkin salad combines sweet, caramelized pumpkin with creamy avocado, tangy feta cheese, fresh spinach, and crunchy toasted pumpkin seeds.
A simple honey-lemon dressing brings all the ingredients together, creating a delicious balance of sweet, savory, and tangy flavors. It’s a lovely way to enjoy seasonal produce and makes a wonderful light lunch, starter, or side dish. The salad is best served warm, but it’s also delicious at room temperature.
Why You’ll Love This Recipe
- A delicious mix of textures: Tender roasted pumpkin, buttery avocado, creamy feta, and crunchy pumpkin seeds make every bite interesting.
- Fresh and nourishing: The salad combines seasonal vegetables, healthy fats, fiber, and plenty of flavor.
- Easy to make: Just roast the pumpkin, prepare a quick dressing, and assemble the salad.
- Beautiful on the table: The bright orange pumpkin and green spinach make this dish especially appealing.
Ingredients
| Ingredient | US Measurements | Metric |
|---|---|---|
| Pumpkin or butternut squash, peeled and cubed | 3–3½ cups | 400–500 g |
| Avocado, ripe but firm, diced | 1 medium | 1 |
| Feta cheese, crumbled | 3½–4 oz | 100–120 g |
| Fresh baby spinach or mixed salad greens | 2 large handfuls | About 60–80 g |
| Pumpkin seeds (pepitas) | 2–3 tbsp | 20–30 g |
| Olive oil, for roasting | 1½ tbsp | 2 tbsp |
| Salt and black pepper | To taste | To taste |
| Honey or maple syrup, optional | 1 tsp | 1 tsp |
For the Dressing
| Ingredient | US Measurements | Metric |
|---|---|---|
| Extra-virgin olive oil | 2–3 tbsp | 30–45 ml |
| Fresh lemon juice | 1 tbsp | 15 ml |
| Honey | 1 tsp | 7 g |
| Salt | To taste | To taste |
Step-by-Step Instructions
- Roast the pumpkin. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the pumpkin cubes in a single layer, drizzle with olive oil, and season with black pepper and a little salt. Add the honey or maple syrup, if using. Roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized.
- Toast the pumpkin seeds. While the pumpkin is roasting, heat a dry skillet over medium heat. Add the pumpkin seeds and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
- Make the dressing. In a small bowl or jar, combine the olive oil, lemon juice, honey, and a small pinch of salt. Whisk or shake until well combined.
- Assemble the salad. Arrange the fresh spinach or mixed greens on a large serving platter or in a salad bowl. Add the warm roasted pumpkin and diced avocado.
- Add the toppings. Sprinkle the crumbled feta cheese and toasted pumpkin seeds over the salad.
- Dress and serve. Drizzle with the honey-lemon dressing just before serving. Gently toss if desired, and serve while the pumpkin is still warm.
Chef’s Tips
- Keep the avocado fresh: Toss the diced avocado with a little lemon juice immediately after cutting to help prevent browning.
- Don’t overcrowd the baking sheet: Spread the pumpkin in a single layer so it roasts and caramelizes instead of steaming.
- Watch the salt: Feta is naturally salty, so season the pumpkin lightly and taste the dressing before adding more salt.
- Make it a complete meal: Add grilled chicken breast or sautéed shrimp for extra protein.
- Try a different dressing: A little balsamic vinegar can replace the lemon juice for a deeper, sweeter flavor.
What to Serve with Roasted Pumpkin Salad
This salad works beautifully as a light lunch or as a side dish alongside grilled chicken, roasted turkey, or fish. It’s also a lovely addition to an autumn or holiday dinner menu.