Roasted Pumpkin Spinach Feta Salad
A cozy fall salad loaded with roasted pumpkin, fresh spinach, creamy feta, and juicy pomegranate. Topped with a zesty balsamic vinaigrette. Simple, colorful, and SO good!
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.