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Salad with roasted pumpkin, feta cheese, spinach, nuts with honey and seasonings, close-up side view, with olive oil and slice bread on the side.
Olivia

Roasted Pumpkin Salad

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Roasted pumpkin salad with feta cheese, spinach, nuts, and honey. A fresh plant-forward salad with sweet and savory Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: American, Mediterranean
Calories: 223
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 cups pumpkin peeled and cubed
  • 4 cups fresh spinach
  • 1/2 cup feta cheese crumbled
  • 1/3 cup walnuts or pecans chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$17.99
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Baking Sheet
Salad Bowl Set
Salad Bowl Set
$22.76 $21.40
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Salad Bowl

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin cubes with olive oil, paprika, salt, and black pepper.
  3. Spread the pumpkin on a baking tray in a single layer.
  4. Roast for 25-30 minutes until tender and lightly caramelized.
  5. Let the pumpkin cool slightly.
  6. Place spinach in a large serving bowl.
  7. Add the roasted pumpkin, feta cheese, and chopped nuts.
  8. Whisk together honey and lemon juice, then drizzle over the salad.
  9. Toss gently to combine.
  10. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 223kcalCarbohydrates: 14gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 240mgPotassium: 541mgFiber: 2gSugar: 7gVitamin A: 10592IUVitamin C: 21mgCalcium: 154mgIron: 2mg

Notes

• Roast the pumpkin until the edges are lightly browned for extra flavor
• Toast the nuts before adding them for added crunch
• A splash of balsamic glaze makes a delicious variation

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