Roasted Pumpkin Salad with Feta And Spinach – A Warm, Healthy Fall Favorite

Table of Contents

Table of Contents

A Cozy, Colorful Way to Enjoy Pumpkin Season

When the air turns crisp and the kitchen fills with the scent of roasted vegetables, I know it’s time for one of my favorite fall dishes, this Roasted Pumpkin Salad with Feta and Spinach.

It’s warm, hearty, and full of color, golden pumpkin cubes, fresh green spinach, and creamy white feta all tossed in a light honey-balsamic dressing. The mix of sweet, salty, and tangy flavors makes it a salad that feels comforting, not boring.

This isn’t just a side dish. It’s a complete fall meal, nourishing, easy to make, and perfect for weeknights or holiday gatherings.

Why Roasted Pumpkin Makes Every Salad Better

Pumpkin isn’t only for pies and lattes. When roasted, it becomes tender, slightly caramelized, and full of natural sweetness. That flavor pairs beautifully with salty feta, crunchy nuts, and fresh greens.

This salad celebrates the balance of the season, warm and cold, sweet and savory, cozy and refreshing.
It’s also:

• Quick – ready in 30 minutes.
• Healthy – rich in fiber, vitamins A & C.
• Flexible – serve it warm or room temperature.

Every bite tastes like fall, comforting yet fresh.

Ingredients You’ll Need

For 4 servings:

• 3 cups pumpkin, peeled and cut into cubes (about ½ inch)
• 2 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• 3 cups fresh baby spinach leaves
• ½ cup crumbled feta cheese
• ¼ cup chopped walnuts or pecans
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)
• ½ tsp Dijon mustard (optional for a little tang)

Optional add-ins: roasted chickpeas, pomegranate seeds, or cooked quinoa for extra texture and protein.

How to Roast Pumpkin Perfectly

1. Preheat the oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, salt, and pepper.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until golden and slightly caramelized on the edges.

Tip: The smaller the cubes, the faster and crispier they’ll roast. You want tender centers and light golden crusts.

Make the Honey-Balsamic Dressing

In a small bowl or jar, whisk together:

• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• ½ tsp Dijon mustard
• Salt and pepper to taste

Shake or whisk until smooth and glossy.
This dressing is light, sweet, and tangy, the perfect match for roasted pumpkin salad with creamy feta.

Assemble the Salad

1. In a large salad bowl, add fresh spinach leaves.
2. Top with roasted pumpkin (still warm or at room temperature).
3. Sprinkle feta and add nuts for crunch.
4. Drizzle the dressing just before serving and toss gently.

You’ll see the pumpkin’s warmth slightly soften the spinach, blending everything beautifully together.

The Story Behind This Salad

The first time I made this salad, I was trying to use up leftover roasted pumpkin from a soup.
I tossed it with spinach and feta “just to try,” and the reaction at dinner surprised me, my boys, who usually skip salad, went back for seconds!

Since then, it’s become a fall tradition in our home. Whether it’s a weekday dinner or a Gathering side, Roasted Pumpkin Salad with Feta and Spinach salad brings freshness and balance to the table.

It’s the kind of dish that reminds me of my grandmother, simple ingredients, thoughtful flavor, and always enough to share.

Tips for the Perfect Roasted Pumpkin Salad

• Use fresh pumpkin if possible. The texture and flavor are far superior to frozen cubes.
• Don’t overcrowd the pan. Give each cube space to roast evenly.
• Add dressing right before serving. It keeps spinach fresh and crisp.
• For extra flavor: sprinkle a little cinnamon or smoked paprika on the pumpkin before roasting.
• Serve it warm. The contrast between warm pumpkin and cool spinach makes it irresistible.

Make It Your Own

• Add grains: quinoa, farro, or couscous for a complete meal.
• Try another cheese: goat cheese, blue cheese, or shaved parmesan.
• Swap greens: kale, arugula, or mixed baby greens.
• Add fruit: dried cranberries, apple slices, or pomegranate seeds for a festive touch.

Every version tells a slightly different fall story, but all are delicious.

When to Serve It

This salad fits anywhere:

• As a gathering side dish next to roasted turkey or mashed potatoes.
• For a light lunch with soup or bread.
• At a fall potluck, it travels well and looks gorgeous on the table.
• For meal prep, the roasted pumpkin keeps well for 2–3 days.

It’s colorful, seasonal, and always a conversation starter.

Make-Ahead & Storage Tips

• Roast pumpkin in advance: keep in an airtight container for 3 days.
• Prepare dressing ahead: refrigerate up to 5 days, shake before use.
• Don’t mix until ready to serve: keeps spinach crisp and fresh.

Nutrition Highlights

Approximate per serving (without grains):

• Calories: 280 kcal
• Protein: 8 g
• Carbs: 22 g
• Fat: 17 g
• Fiber: 4 g
• Vitamin A: 160% DV

(Nutrition values are estimates. For detailed info, visit the FDA Nutrition Facts Label Guide.)

Why You’ll Love It

• Simple ingredients, big flavor.
• A healthy balance of sweet, salty, and tangy.
• Warm enough for fall, fresh enough for any day.
• Beautiful colors for the holiday table.
• Kids-approved and lunch-friendly!

Every bite feels like a warm, sunny autumn day, light, nourishing, and satisfying.

This Roasted Pumpkin Salad with Feta and Spinach is the perfect bridge between summer freshness and winter comfort.
It’s easy to make, beautiful to serve, and full of flavors that celebrate the best of fall.

From my kitchen to yours, I hope this salad adds a little warmth, color, and love to your table this season.