This roasted pumpkin salad with pecans, cranberries and feta is the perfect side dish. It’s colorful and fresh and bursting with flavor.
You know that weird thing where some people think salads are boring? Well this roasted pumpkin salad is here to put paid to all of that!
It’s colorful, it’s packed with flavor, and it’s topped with the most divine apple cider vinaigrette. Basically, it’s the perfect fall salad.
And if you love salads as much as we do then check out our fabulous Greek salad and broccoli salad too.
How To Make Roasted Pumpkin Salad
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- First up we need to roast the pumpkin. Add peeled and cubed pumpkin to a mixing bowl along with olive oil, salt and pepper and toss so that the pumpkin is lightly coated.
- Transfer to a parchment lined baking tray. Bake at 400°F for 30 minutes until roasted.
- Now mix up your dressing. Add extra virgin olive oil, apple cider vinegar, honey, dijon mustard, crushed garlic and sea salt to a measuring jug and whisk to combine.
- Add baby spinach, arugula, chopped pecans and dried cranberries to a bowl, pour over some of the dressing and toss. Transfer to your serving dish (if different from your mixing bowl).
- Top with the roasted pumpkin and some crumbled feta cheese. Add a few more chopped pecans and dried cranberries to the top if needed. Drizzle over the rest of the dressing and serve.
The Dressing
You might not need or want to use all the dressing in the salad. We used it all, but it does make quite a lot so if you don’t use it all then leftovers will keep very well in the fridge for a week.
Make It Dairy Free
To make this salad dairy-free you can opt for a dairy-free feta cheese or you could leave out the feta cheese altogether and use avocado instead.
Storing Leftovers
This roasted pumpkin salad (like all salads really!) is best when fresh. But if you have leftovers then you can store them in a covered container in the fridge for 3-4 days.
More Salads and Dressings
- Best Ever Macaroni Salad
- Greek Pasta Salad
- Chickpea Chicken Salad
- Homemade Ranch Dressing
- Tzatziki Recipe
- Simple Vinaigrette
Did you make this recipe? Be sure to leave a comment and rating below.
Roasted Pumpkin Salad
Ingredients
Roasted Pumpkin:
- 5 cups Pumpkin Peeled and Cubed (600g)*
- 1 Tbsp Olive Oil Extra Virgin
- ⅛ tsp Sea Salt
- ⅛ tsp Ground Black Pepper
Apple Cider Vinaigrette:
- ⅓ cup Olive Oil Extra Virgin
- ¼ cup Apple Cider Vinegar
- 2 Tbsp Honey
- ½ tsp Dijon Mustard
- ½ tsp Crushed Garlic
- ½ tsp Sea Salt
Salad:
- 3 cups Baby Spinach
- 3 cups Arugula
- ½ cup Pecans Chopped
- 2 Tbsp Dried Cranberries
- ½ cup Feta Crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Add peeled and cubed pumpkin to a mixing bowl along with olive oil, salt and pepper and toss so that the pumpkin is lightly coated.
- Transfer to a parchment lined baking tray. Bake for 30 minutes until roasted.
- Now mix up your dressing. Add extra virgin olive oil, apple cider vinegar, honey, dijon mustard, crushed garlic and sea salt to a measuring jug and whisk to combine.
- Add baby spinach, arugula, chopped pecans and dried cranberries to a bowl, pour over some of the dressing and toss.
- Transfer to your serving dish (if different from your mixing bowl) and top with the roasted pumpkin and some crumbled feta cheese.
- Add a few more chopped pecans and dried cranberries to the top if needed. Drizzle over the rest of the dressing and serve.
Video
Notes
- You can use any pumpkin for this recipe, or substitute butternut squash.
- Arugula is also called ‘Rocket’ in some countries.
- You might not need or want to use all the dressing in the salad. We used it all, but it does make a fair amount so if you don’t use it all then leftovers will keep very well in the fridge for a week.
- Make it dairy-free: To make this salad dairy-free you can opt for a dairy-free feta cheese or you could leave out the feta cheese altogether and use avocado instead.
- Storing: Leftover salad can be stored in a covered container in the fridge for 3-4 days.
Perfect fall salad! Just made it as a test for Thanksgiving and it’s definitely a winner. Thanks!
Awesome Eric! Thanks for the great review.