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    Home » Sides

    Roasted Pumpkin Salad

    Published: Oct 15, 2020 Updated: Jan 24, 2021 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Roasted Pumpkin Salad

    This roasted pumpkin salad with pecans, cranberries and feta is the perfect side dish. It’s colorful and fresh and bursting with flavor.

    Roasted pumpkin salad with feta and baby spinach in a white serving dish.

    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.

    Roasted pumpkin salad with feta, cranberries and pecans in a white serving dish.

    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.
    Step by step process photo collage of making roasted pumpkin.
    • 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.
    Step by step process photo collage of making a roasted pumpkin salad.

    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.

    Roasted pumpkin salad with feta and pecans on a white serving dish.

    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.

    Wooden salad spoons with a serving of pumpkin salad.

    More Salads and Dressings

    1. Best Ever Macaroni Salad
    2. Greek Pasta Salad
    3. Chickpea Chicken Salad
    4. Homemade Ranch Dressing
    5. Tzatziki Recipe
    6. Simple Vinaigrette
    Roasted pumpkin salad on a white serving dish with a wooden salad spoon.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Roasted pumpkin salad

    Roasted Pumpkin Salad

    This roasted pumpkin salad with pecans, cranberries and feta is the perfect side dish. It's colorful and fresh and bursting with flavor.
    5 from 1 vote
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 6
    Calories: 287kcal
    Author: Alison

    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
    US Customary – Metric

    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

    1. You can use any pumpkin for this recipe, or substitute butternut squash. 
    2. Arugula is also called ‘Rocket’ in some countries. 
    3. 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.
    4. 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.
    5. Storing: Leftover salad can be stored in a covered container in the fridge for 3-4 days.

    Nutrition

    Serving: 1Serving | Calories: 287kcal | Carbohydrates: 19g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 403mg | Potassium: 498mg | Fiber: 2g | Sugar: 13g | Vitamin A: 9926IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Eric

      October 27, 2020 at 9:42 am

      Perfect fall salad! Just made it as a test for Thanksgiving and it’s definitely a winner. Thanks!5 stars

      Reply
      • Alison Hope

        October 27, 2020 at 9:43 am

        Awesome Eric! Thanks for the great review.

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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