• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Salads » Roasted Pumpkin Salad with Feta and Almonds

    PUBLISHED: November 11, 2021 • By Toni Dash 13 Comments

    Roasted Pumpkin Salad with Feta and Almonds

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    roasted pumpkin salad title image

    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 salad title image

    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!

    Jump to:
    • Why you’ll love this recipe!
    • Recipe Ingredient Notes
    • How to make Roasted Pumpkin Salad – Step-by-Step
    • Variations
    • Storing leftovers
    • Frequently asked questions
    • More recipes you’ll love!
    • Recipe
    roasted pumpkin in bowl overhead

    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

    roasted pumpkin salad labelled ingredients

    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.

    roasted pumpkin before and after cooking

    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.

    roasted pumpkin process in bowl side view

    Variations

    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.

    Storing leftovers

    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.

    roasted pumpkin in bowl with feta

    Frequently asked questions

    Can I double the pumpkin salad recipe?

    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!

    • oreo cookie bars on white plate.
      Oreo Bars
    • marble cake close up.
      Marble Cake with Fudge Glaze
    • chocolate chip pecan cookies close up.
      Chocolate Chip Pecan Cookies
    • baked italian meatballs title
      Easy Italian Baked Meatballs recipe

    Recipe

    roasted pumpkin in bowl with feta and arugula

    Roasted Pumpkin Salad with feta and almonds

    Sweet roasted pumpkin, salty crumbled feta cheese and crisp dry roasted almonds on spicy arugula with an orange vinaigrette. A perfect fall salad any time and for Thanksgiving.
    5 from 15 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 430kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 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

    Orange vinaigrette

    • 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

    Instructions

    • 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.

    Notes

    Dressing yield: the dressing ingredients makes 3/4 cup of dressing. Use extra dressing on other salads.
    To double or triple the salad: double the salad ingredients (or triple). The dressing will not need to be fully doubled. Consider making a 1 1/2 batch.
    How to store
    Store undressed salad for 1-2 days in an airtight container in the refrigerator.
    Variations
    Use other greens. Other options are mixing arugula with baby spinach, or only use baby spinach or mixed baby greens.
    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.

    Nutrition

    Calories: 430kcal | Carbohydrates: 19g | Protein: 10g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 618mg | Potassium: 685mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10733IU | Vitamin C: 21mg | Calcium: 263mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Easy Peanut Butter Cookies recipe
    Fresh Cranberry Orange Sauce recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Catalina says

      November 12, 2021 at 4:03 am

      5 stars
      I love all the ingredients. It’s the perfect side dish for my roast beef!

      Reply
    2. Amanda says

      November 11, 2021 at 6:10 pm

      A perfect salad for fall! I love it.

      Reply
    3. Alison says

      November 11, 2021 at 2:36 pm

      5 stars
      This was SO good. The perfect combination of flavors. The dressing was great too.

      Reply
    4. katerina says

      November 11, 2021 at 11:26 am

      5 stars
      This was such an amazing salad! Perfect for fall!

      Reply
    5. Natalie says

      November 11, 2021 at 9:52 am

      5 stars
      What a beautiful seasonal salad. That vinaigrette is amazing with pumpkin and fetta.

      Reply
    6. Kendra says

      November 11, 2021 at 9:40 am

      5 stars
      Excellent flavor combination. We have been making this at least twice a week.

      Reply
    7. Natalie says

      November 11, 2021 at 10:33 am

      5 stars
      These flavors go so well together!! Love the different textures & the dressing is nice & light!

      Reply
    8. Tavog says

      November 11, 2021 at 9:21 am

      5 stars
      I love pumpkin everything and Feta cheese is a big plus! It provides just the right tanginess!

      Reply
    9. Robin says

      November 11, 2021 at 8:32 am

      5 stars
      We didn’t have fresh pumpkin so used butternut squash and it was SO good!

      Reply
    10. Alisa Infanti says

      November 11, 2021 at 8:26 am

      5 stars
      This salad was such a delight and perfect for fall.

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.