Roast Pumpkin Salad

Why You’ll Love This Recipe

You’ll love this Roast Pumpkin Salad because it’s both healthy and satisfying, with layers of texture and flavor in every bite. The roasted pumpkin brings a natural sweetness that pairs wonderfully with salty cheese, crunchy nuts, and a zesty vinaigrette. It’s versatile, easy to make, and can be served warm or cold—perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin (such as butternut or Kent), peeled and cubed
• Olive oil
• Salt and black pepper
• Mixed salad greens (like arugula, spinach, or baby kale)
• Feta cheese or goat cheese, crumbled
• Red onion, thinly sliced
• Cherry tomatoes, halved (optional)
• Nuts or seeds (such as walnuts, pecans, or pumpkin seeds), toasted
• Balsamic vinegar or honey-mustard dressing
• Fresh herbs (like parsley or mint) for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, salt, and black pepper.
3. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
4. Let the roasted pumpkin cool slightly before assembling the salad.
5. In a large bowl or platter, arrange the salad greens, then top with roasted pumpkin pieces.
6. Add sliced red onion, cherry tomatoes, and crumbled feta or goat cheese.
7. Sprinkle with toasted nuts or seeds.
8. Drizzle with balsamic vinegar or your favorite dressing.
9. Garnish with fresh herbs and serve immediately.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Warm Roast Pumpkin Salad: Serve the salad while the pumpkin is still warm for a cozy fall dish.
• Grain Boost: Add quinoa, farro, or couscous to make it more filling.
• Vegan Option: Omit the cheese or use a plant-based alternative.
• Sweet Touch: Drizzle with honey or maple syrup for a sweet-savory balance.
• Spiced Pumpkin: Toss pumpkin cubes with cumin, paprika, or cinnamon before roasting for extra depth.

Storage/Reheating

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness. Reheat roasted pumpkin in the oven or microwave before adding to the greens if you prefer a warm version. Avoid freezing, as the vegetables and greens will lose their texture.

FAQs

What type of pumpkin works best for this salad?

Butternut or Kent pumpkin works best—they roast beautifully and have a sweet, nutty flavor.

Can I serve this salad warm?

Yes, it’s delicious served warm, especially during cooler months.

Can I make this salad ahead of time?

You can roast the pumpkin ahead and assemble the salad just before serving.

What dressing goes best with roast pumpkin salad?

Balsamic vinaigrette, honey-mustard, or lemon tahini dressing all work wonderfully.

Can I add protein to make it a full meal?

Yes, add grilled chicken, salmon, or chickpeas for extra protein.

Is this salad suitable for vegans?

It can be—just skip the cheese or use a vegan version.

Can I use leftover roasted pumpkin?

Absolutely. This salad is a great way to use leftover roast vegetables.

How do I keep the pumpkin from getting soggy?

Roast it at a high temperature and don’t overcrowd the baking sheet.

What nuts work best in this salad?

Toasted walnuts, pecans, or pumpkin seeds add the perfect crunch.

Can I use sweet potatoes instead of pumpkin?

Yes, sweet potatoes are a great substitute and pair well with the same ingredients.

Conclusion

Roast Pumpkin Salad is a wholesome, flavorful dish that celebrates the best of seasonal produce. With its blend of caramelized pumpkin, creamy cheese, crisp greens, and tangy dressing, it’s both comforting and refreshing. Perfect as a light main or a colorful side, this salad is sure to impress at any meal—especially during the fall and winter months.

Roast Pumpkin Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roast Pumpkin Salad is a colorful, nourishing dish featuring caramelized pumpkin, crisp greens, tangy cheese, and crunchy nuts, all brought together with a zesty dressing. Perfect as a hearty side or light main course, it’s a delicious way to celebrate fall flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad, Side Dish
• Method: Roasted
• Cuisine: Modern Australian
• Diet: Vegetarian

Ingredients

• 4 cups pumpkin (such as butternut or Kent), peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 4 cups mixed salad greens (arugula, spinach, or baby kale)
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved (optional)
• ½ cup feta or goat cheese, crumbled
• ¼ cup toasted nuts or seeds (walnuts, pecans, or pumpkin seeds)
• 3 tablespoons balsamic vinegar or honey-mustard dressing
• Fresh herbs (parsley or mint), for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper until evenly coated.
3. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
4. Let the pumpkin cool slightly before assembling the salad.
5. In a large bowl, arrange salad greens and top with roasted pumpkin, red onion, and cherry tomatoes.
6. Sprinkle crumbled feta or goat cheese and toasted nuts or seeds on top.
7. Drizzle with balsamic vinegar or dressing of choice.
8. Garnish with fresh herbs and serve immediately.

Notes

• Use butternut or Kent pumpkin for the best flavor and texture.
• Serve warm or chilled depending on preference.
• For extra protein, add grilled chicken, salmon, or chickpeas.
• Keep dressing separate if storing to prevent sogginess.
• Veganize by omitting cheese or using a plant-based alternative.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 8g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 15mg