This roast pumpkin, spinach and feta salad is the perfect way to enjoy roasted pumpkin during the summer months, although this salad works any time of year.
The oven roasted pumpkin is combined with baby spinach leaves, crumbled feta and pine nuts, and is finished with a sweet honey balsamic dressing.
Ingredients and substitutions
- Pumpkin - Use your preferred variety of pumpkin. I love to use butternut pumpkin (butternut squash) for roasting.
- Baby spinach leaves - Use fresh baby spinach leaves, or substitute with mixed lettuce leaves or rocket (arugula) leaves.
- Feta - I like to use Greek feta in this salad as it crumbles nicely, but any feta or other soft cheeses work great in this salad.
- Pine nuts - Pine nuts taste great in this salad, but other nuts and seeds work great too, such as walnuts and pumpkin seeds (pepitas).
- Olive oil - The olive oil makes the base of the dressing, so it's best to use a good quality extra virgin olive oil or substitute with any other good quality oil suitable for use in salad dressings.
- Balsamic vinegar - The balsamic vinegar can be substituted with white wine or apple cider vinegar, but will lose it's balsamic taste.
- Honey - The honey is used to sweeten the dressing, however it can be substituted with maple syrup or omitted all together.
- Salt and pepper - Used for seasoning the dressing.
See recipe card for quantities.
Place the chopped pumpkin on a baking tray, drizzle over olive oil and season to taste. Roast for 20 minutes or until softened and golden.
Assemble the salad by adding the baby spinach leaves, roasted pumpkin, feta and pine nuts to a large salad bowl.
Make the dressing by combining the olive oil, balsamic vinegar, honey and salt and pepper in a small bowl.
Drizzle the balsamic dressing over the salad and toss gently to combine.
Hint: Other roasted vegetables would work great in this salad too. Roast the vegetables in either the oven or an air fryer.
To make this salad you will require a large salad bowl or serving plate, along with a baking tray.
This salad is best stored without it's dressing. Store the salad in an airtight container in the fridge for up to 2 days, with the dressing stored in a seperate container. Add the dressing to the salad just before serving.
This salad is not suitable for freezing.
The skin can be left on the pumpkin if preferred.
The prepared diced pumpkin could be cooked in the microwave, however roasting the pumpkin will give the best flavor. To cook the pumpkin in the microwave, cook for 4-6 minutes on high or until just soft.
Looking for other recipes like this? Try these:
- 600g / 1.2 pounds pumpkin, peeled, seeds removed and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 cups lightly packed baby spinach leaves
- ⅓ cup / 100g crumbled feta
- ¼ cup pine nuts
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- Salt and pepper, to taste
- Place the peeled and cubed pumpkin on a baking sheet lined with parchment paper (baking paper). Drizzle over the olive oil, season to taste with salt and pepper and toss to coat. Roast in the oven at 390°F or 200°c for 20 -25 minutes, or until softened and golden. Se aside to cool slightly.
- To assemble the salad, add the baby spinach leaves, roasted pumpkin, crumbled feta and pine nuts to a large salad bowl or serving plate.
- To make the honey balsamic dressing, add the olive oil, balsamic vinegar and honey to a small bowl. Season to taste, then mix until well combined.
- Drizzle the balsamic dressing over the salad, then gently toss to combine. Serve immediately.
- The pumpkin is cooked when it has softened, which can be tested by inserting a fork or skewer into a piece of pumpkin.
- Cooking the pumpkin until golden on the edges will add a delicious flavor to the salad.