Pumpkin & Feta Roast Salad – Cozy, Sweet-Savory & Fall Inspired.

Some salads are built for warm weather, but this Pumpkin & Feta Roast Salad is made for fall. It’s the kind of dish that fits naturally into cooler evenings, when you want something roasted and comforting but still fresh enough to feel balanced. I started making versions of this salad when pumpkins and squash began showing up everywhere and I wanted a way to use them that wasn’t soup or pie.

Roasting pumpkin brings out its natural sweetness and gives it soft centers with lightly caramelized edges. Paired with salty feta, crisp greens, and a simple dressing, the contrast feels intentional rather than busy. Every element has a role, and nothing overpowers the dish.

This salad works equally well as a light main or a side dish for fall dinners. It’s approachable, adaptable, and built around ingredients that feel right for the season without leaning too heavily into spice or sweetness.

Ingredients

Roasted Pumpkin

3 cups pumpkin or butternut squash, peeled and cubed
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp ground cinnamon or smoked paprika (optional)

Salad Base

4 cups mixed greens, arugula, or baby spinach
¼ cup thinly sliced red onion
¼ cup toasted pumpkin seeds or walnuts
½ cup crumbled feta cheese

Sweet-Savory Dressing

3 tbsp olive oil
1½ tbsp apple cider vinegar or balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and black pepper, to taste

Optional Add-Ins

Dried cranberries or cherries
Roasted chickpeas
Cooked quinoa or farro
Fresh thyme or sage

Instructions

1. Roast the Pumpkin

Preheat the oven to 425°F (220°C).
Toss the pumpkin cubes with olive oil, salt, pepper, and cinnamon or smoked paprika if using.

Spread in a single layer on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender with lightly browned edges.

Remove from the oven and let cool slightly.

2. Make the Dressing

In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.

Taste and adjust. The dressing should lean slightly tangy to balance the sweetness of the pumpkin.

3. Assemble the Salad

In a large bowl, add the greens and sliced red onion.
Top with warm roasted pumpkin.

Drizzle with dressing and gently toss until the greens are lightly coated.

Finish with feta and toasted seeds or nuts.

4. Serve

Serve immediately while the pumpkin is still warm, or let the salad rest for a few minutes to allow the flavors to come together.

Flavor & Texture Notes

This salad balances sweetness and salt in a way that feels natural rather than forced. The roasted pumpkin is soft and lightly caramelized, while the feta adds a sharp, salty contrast. Greens bring freshness, and the nuts or seeds provide crunch that keeps the salad from feeling flat.

The dressing is simple but purposeful. A touch of sweetness rounds out the pumpkin, while vinegar keeps everything from feeling heavy. When the warm pumpkin meets the cool greens and creamy feta, the textures play off each other in a way that feels complete and satisfying.

Tips & Variations

Pumpkin Alternatives

If fresh pumpkin isn’t available, butternut squash, kabocha squash, or acorn squash work just as well.

Make It More Filling

Add:

Cooked grains like quinoa or farro
Lentils or chickpeas
Grilled chicken or roasted turkey

Dairy-Free Option

Swap feta for:

Toasted nuts
Dairy-free cheese alternative
A drizzle of tahini in the dressing

Herb Additions

Fresh thyme, sage, or rosemary pair especially well with roasted pumpkin.

Extra Texture

Add crispy roasted chickpeas or croutons for a heartier bite.

Storage & Make-Ahead

Refrigerator

Store roasted pumpkin separately from greens in airtight containers for 3–4 days.

Make-Ahead Tip

Roast the pumpkin and mix the dressing in advance. Assemble just before serving to keep the greens fresh.

This salad does not freeze well due to the fresh greens and cheese.

Serving Suggestions

Serve as a side with roasted chicken or salmon
Pair with soup for a balanced fall meal
Add to a holiday spread as a lighter option
Serve with warm bread or flatbread
Top with a soft-boiled egg for a simple dinner

It also works well for gatherings since the roasted pumpkin can be served slightly warm or at room temperature.

FAQ

1. Can I use canned pumpkin?

No. Canned pumpkin is too soft and puréed for this recipe. Roasting requires fresh pumpkin or squash.

2. What greens work best?

Arugula adds peppery contrast, while spinach or mixed greens keep things mild.

3. Can I serve this salad cold?

Yes. It’s still good cold, though the contrast is best when the pumpkin is warm.

4. How do I keep the pumpkin from getting mushy?

Roast at high heat and don’t overcrowd the pan. Space helps caramelization.

5. Is this salad suitable for meal prep?

Yes, as long as you store components separately and assemble before eating.

Conclusion

This Pumpkin & Feta Roast Salad captures what fall cooking does best—simple ingredients, warm textures, and balanced flavors. It’s comforting without being heavy and fresh without feeling out of place in cooler weather.