This Roasted Pumpkin Salad is bursting with fall flavors and will become a favorite fall side dish. A delicious combination of sweet, salty and tangy ingredients make this salad recipe great for easy dinners and a perfect side dish for the Thanksgiving table.
Roasted pumpkin, crumbled feta cheese and roasted almonds make this salad is one you just can’t get enough of. It’s a great side dish that’s simple but packed with fantastic flavors.
If you thought you can’t eat salad during the winter months, try this just once. Delicious roasted pumpkin salad is a healthy salad just not a mainstream green salad. It’s so much more than that.
The homemade dressing adds the perfect finishing touch making it a perfect salad for Thanksgiving dinner when a salad is welcome!
Why you’ll love this recipe!
- The flavor combination is out of the world great.
- Soft and crunchy textures
- Beautiful fall salad to add to your healthy recipes that taste great too
- Easy to make
- Naturally gluten-free
Recipe Ingredient Notes
Pumpkin. You’ll need 4 cups fresh pumpkin cubed. We recommend a pie pumpkin or a little sugar pumpkin which are smaller pumpkins with more flesh. They are the varieties used for cooked pumpkin recipes are available at the grocery store during pumpkin season. A 2 pound pumpkin will be plenty (you’ll have some leftover).
The easiest way to prepare the pumpkin is to cut 1-inch wide strips with a heavy sharp knife. Remove the skin with a vegetable peeler and cut into 1-inch pieces. Be sure to save the pumpkin seeds to make roasted pumpkin seeds too!
Feta cheese. Buy the feta cheese crumbles to save time. If not solid feta cheese is easily broken into small pieces at home.
How to make Roasted Pumpkin Salad – Step-by-Step
STEP 1. Roast the pumpkin
Preheat oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray or line with parchment paper.
Drizzle with one tablespoon olive oil, lightly salt and pepper. Toss to coat.
Bake for 30 minutes, flipping halfway or until the pumpkin is fork tender (check around 20 mintues).
Remove from oven and allow to cool slightly.
STEP 2. Dry roast almonds
As the pumpkin roasts, in a medium skillet add the almonds over medium-high heat. Stir frequently until the almonds begin to lightly golden brown and become fragrant (just a few minutes).
Remove from heat and allow to cool. Almonds can be chopped or left whole.
STEP 3. Make the salad dressing
Combine the dressing ingredients: fresh orange juice, olive oil, red wine vinegar, honey, salt and black pepper. It can be added to a jar. Seal and shake to combine. It can also be made in a bowl and whisked together.
STEP 4. Make the Roast Pumpkin Salad
Divide the arugula between 4 serving plates or in a small salad bowl. Layer 1/4 of the roast pumpkin cubes, crumbled feta and almonds on top
Drizzle some of the vinaigrette on top. Serve warm or at room temperature.
NOTE: we recommend making on the serving plates rather than in a large bowl and tossed to ensure even distribution of the ingredients for best flavor.
Use other greens. If the peppery flavor of arugula isn’t your favorite, mix it half-and-half with baby spinach leaves. Or swap out all together for mixed salad greens or just baby spinach.
Goat cheese swap. Feta has a wonderful salty flavor that’s perfect for this salad but tangy goat cheese is delicious too.
Pomegranate seeds. Adding some pomegranate arils (seeds) on top adds beautiful color and some additional crunch.
Swap the nuts. Try swapping the almonds for pecans or walnuts. Dry roast in the same way. Chop or leave whole.
Use butternut squash or sweet potatoes. Butternut squash is easier to find any time of year and is a delicious swap in for the pumpkin. Roast in the same way as pumpkin. Sweet potatoes would be a great substitute too. Kabocha squash is another option.
Salad with dressing doesn’t store well and can become soggy. If you think you’ll want to store some of the salad do not add dressing first.
Store in an airtight container in the refrigerator for 1-2 days.
Frequently asked questions
Yes! Just double the ingredient amounts. It can be tripled as well. You probably will not need to double the full dressing recipe but can and have some leftover for other salads
More recipes you’ll love!
Roasted Pumpkin Salad with feta and almonds
- 4 cups fresh pumpkin cubed
- 6 cups arugula or a half-and-half mix of baby spinach and arugula
- ½ cup almonds
- 4 ounces crumbled feta cheese
- 1 tablespoon olive oil
- 3 tablespoon fresh orange juice
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray or line with parchment paper.
- Place the pumpkin cubes on the prepared baking tray. Drizzle with 1 tablespoon olive oil, lightly salt and pepper. Toss to coat.Bake pumpkin for 20-30 minutes, flipping halfway through, until fork tender. Remove from oven and allow to cool for a few minutes.
- While the pumpkin roasts, add the almonds to a dry skillet over medium-high heat. Stir constantly until they are golden brown and fragrant (just a few mintues). Remove and allow to cool for a few minutes.
- To make the dressing combine the orange juice, 1/3 cup olive oil, red wine vinegar, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. This can be done in a bowl and whisked together or in a jar, seal and shake to combine.
- Divide the arugula between four plates. Distribute the pumpkin, almonds and feta cheese evenly between the plates. Divide baked squash, roasted almonds, and arugula leaves into two bowls. Drizzle with the orange vinaigrette.