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Roasted Pumpkin Salad with Feta

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A warm, vibrant salad that blends the sweetness of roasted pumpkin with creamy feta and peppery arugula, perfect for autumn gatherings.

Ingredients

Scale
  • 1 small sugar pumpkin or kabocha squash
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • Sea salt and freshly ground black pepper
  • 100 g pumpkin seeds (pepitas)
  • 1 large bunch arugula (rocket)
  • 200 g feta cheese
  • 1 small red onion
  • 3 tbsp extra virgin olive oil (for dressing)
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 small garlic clove

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut your sugar pumpkin or kabocha squash in half and scoop out the seeds.
  3. Season the pumpkin cubes with olive oil, smoked paprika, cumin, sea salt, and black pepper.
  4. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through.
  5. Toast the pumpkin seeds in a skillet over medium heat for 4-5 minutes until golden.
  6. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper for dressing.
  7. Slice the red onion thinly.
  8. Combine the arugula, roasted pumpkin, sliced onion, and crumbled feta in a bowl.
  9. Drizzle the dressing over the salad and toss gently.
  10. Top with toasted pumpkin seeds just before serving.

Notes

Serve in a large, shallow bowl to showcase colors. Drizzle extra dressing and scatter pumpkin seeds for added crunch.

Nutrition

Keywords: pumpkin salad, roasted pumpkin, feta salad, autumn recipes, vegetarian salad

Find it online: https://flavorsbyclara.com/roasted-pumpkin-salad-with-feta/