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Roast Pumpkin Salad

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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.

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

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

Find it online: https://thefamilycooking.com/roast-pumpkin-salad/