Roasted Pumpkin Spinach Feta Salad
This roasted pumpkin spinach feta salad is one cozy fall dish that just hits the spot. It’s warm, colorful, and full of flavor. Whether you’re serving it as a side or enjoying it for lunch, it’ll have you saying, “YUM!” It’s got all the good stuff—sweet roasted pumpkin, creamy feta, fresh spinach, and a tangy dressing that ties it all together.
Why You’ll Love Pumpkin Spinach Feta Salad
If you’re anything like me, you’ll FALL hard for this tasty salad. It’s simple to make, yet so full of color and flavor. Here’s why it’ll be your new favorite:
- Super cozy flavors: Roasted pumpkin brings a sweet, nutty flavor.
- Bright and fresh: Spinach and pomegranate seeds add crunch and freshness.
- Creamy and salty: Feta cheese makes every bite creamy and a little tangy.
- Perfect for fall: It looks and tastes like autumn in a bowl.
- Easy to prep: A few steps, and you’re good to go.
Looking for more fall salad ideas? You’ll love these too…… Roasted Butternut Squash Salad, Pear Walnut and Blue Cheese Salad, and Roasted Beet Sweet Potato Salad.
Ingredients You’ll Need
You’ll only need a handful of simple, delicious ingredients. Check out the recipe card below for the exact amounts.
- Pumpkin: I love to cut it into ½ inch cubes—they roast up sweet, soft, and golden every time!
- Baby spinach leaves: Fresh, tender, and full of color.
- Roasted almonds: Crunchy and nutty for extra texture.
- Feta cheese: Creamy, salty, and SO GOOD.
- Pomegranate seeds: Juicy pops of sweetness in every bite.
- Balsamic vinegar: Rich and tangy flavor booster.
- Lemon juice: Bright and zesty—just what the salad needs.
- Extra virgin olive oil: Smooth and silky base for the dressing.
How to Make Pumpkin Spinach Feta Salad
This salad is a breeze! Just roast, mix, and drizzle. Let’s break it down step-by-step:
Step 1: Roast the Pumpkin
Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread 3 cups of cubed pumpkin and drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until soft and golden.
Step 2: Make the Vinaigrette
In a screw-top jar, add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, salt, and pepper. Close the lid and shake it like you mean it—until it’s nice and blended.
Step 3: Build the Salad Base
Grab a large platter and add 4 cups baby spinach leaves, ½ cup chopped roasted almonds, and ¼ cup crumbled feta cheese. Toss gently to mix all the goodies.
Step 4: Add Pumpkin and Pomegranate
Gently add the roasted pumpkin and ¼ cup pomegranate seeds to your bowl. Mix everything together softly so the pumpkin stays nice and chunky.
Step 5: Drizzle and Serve
Pour your vinaigrette over the salad and toss just before serving. That’s it! Serve warm or cold and ENJOY!!!
Tips for the Best Pumpkin Spinach Feta Salad
Make this dish even better with a few extra tricks:
- Roast evenly: Cut pumpkin cubes the same size so they cook evenly and stay soft inside.
- Toss gently: Don’t overmix or the pumpkin might fall apart.
- Balance flavors: A good dressing needs sweet, tangy, and salty—all in harmony.
- Serve warm: It brings out the pumpkin’s sweetness and feta’s creaminess.
- Use fresh spinach: Wilted leaves will mess with the texture.
- Add just before serving: Dress the salad at the last moment to keep it crisp.
Variations and Substitutions
Wanna shake things up? Try these simple twists:
- Add quinoa: Make it more filling by tossing in some cooked quinoa.
- Use goat cheese: Swap feta for goat cheese if you like a creamier texture.
- Try walnuts: No almonds? Use walnuts for a heartier crunch.
- Add roasted beet: For more color and earthy flavor.
- Mix greens: Try arugula or kale instead of spinach.
Make-Ahead and Storage Tips
This salad is best served fresh, but you can prep ahead! Roast the pumpkin and make the vinaigrette up to 2 days in advance. Keep everything in separate containers in the fridge. Just before serving, toss it all together.
Leftovers? Store in an airtight container and eat within 1–2 days. The spinach may wilt a little, but the flavor? Still AMAZING.
Recipe FAQs
Can I use canned pumpkin instead of fresh?
Nope! Canned pumpkin is too soft and mushy. You need fresh pumpkin cubes for roasting, so they stay firm and tasty.
What type of pumpkin works best?
Definitely go for sugar pumpkin or butternut squash. They’re sweet, firm, and roast up perfectly golden and delicious.
Can I make it ahead of time?
Absolutely! Roast the pumpkin and mix the dressing early. Store everything separately. Toss it all together when you’re ready to dig in.
How do I stop spinach from wilting?
Keep the dressing off until the very last minute. That way, the spinach stays fresh and crisp.
What to serve with pumpkin spinach feta salad?
It pairs perfectly with roast chicken, grilled salmon, or even a cozy soup. Great with garlic bread too!
Can I make this salad vegan?
Yes! Just leave out the feta or use a plant-based cheese instead. Still super flavorful and hearty.
What other veggies can I add?
Try roasted carrots, sweet potatoes, or even sautéed mushrooms for extra flavor and color.
Is this salad gluten-free?
Definitely. All the ingredients are naturally gluten-free. Just double-check your feta and vinegar.
Can I use frozen spinach?
Fresh is best here. Frozen spinach is too soft and watery—it’ll mess with the texture.
Can I double the recipe?
Yes! Just double all the ingredients. Perfect for a big family dinner or potluck.
Roasted Pumpkin Spinach Feta Salad
Ingredients
For the Salad:
- 3 cups pumpkin (cut into ½ inch cubes)
- 4 cups baby spinach leaves
- ½ cup roasted almonds (chopped)
- ¼ cup feta cheese (crumbled)
- ¼ cup pomegranate seeds
- Salt + black pepper to taste
- 1 tablespoon extra virgin olive oil (for roasting)
For the Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Salt + black pepper to taste
Instructions
- Roast the pumpkin: Preheat oven to 400°F. On a baking sheet lined with parchment, toss the pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
- Make the vinaigrette: Add olive oil, balsamic vinegar, lemon juice, salt, and pepper to a screw-top jar. Shake well until fully combined and smooth.
- Toss the base: In a large mixing bowl, combine spinach, roasted almonds, and feta. Toss gently to mix without crushing the cheese.
- Add pumpkin and seeds: Gently fold in roasted pumpkin and pomegranate seeds. Keep the chunks whole for the best texture.
- Dress and serve: Pour vinaigrette over salad just before serving. Toss everything lightly to coat. Serve immediately and enjoy!
Notes
- Smoky Paprika Boost: Add a dash of smoked paprika to the vinaigrette for a warm, earthy twist that deepens the fall flavors.
- Maple Magic Drizzle: Mix in a teaspoon of maple syrup to the vinaigrette for a touch of sweetness that plays perfectly with the pumpkin.
- Pumpkin Choice: Go for sugar pumpkin or butternut squash—they roast better and taste sweeter than carving pumpkins.
- Nut-Free Version: Skip almonds if needed. Try roasted chickpeas instead for crunch.
- Fresh is Best: Always use fresh spinach. Frozen will turn soggy and watery.
