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This Roast Pumpkin Salad is a fantastic way to bring warm, fall flavors to your table. With tender cubes of pumpkin, tangy feta cheese, and crunchy pumpkin seeds, each bite offers a variety of textures that make this dish unforgettable. Plus, it’s topped with a maple-sweetened dressing that ties everything together with a subtle, earthy sweetness—perfect for cozy gatherings or adding a touch of fall to your everyday meals!

A fresh salad with arugula, roast pumpkin, crumbled feta cheese, and pumpkin seeds in a white bowl. The salad is served on a white cloth.

Roasting pumpkin is like magic—it draws out all that natural sweetness and gives each cube a tender, melt-in-your-mouth texture. The moderate heat ensures they stay soft and juicy, with perfectly caramelized edges for a pop of flavor in every bite. Paired with fresh arugula and salty feta, this salad becomes a cozy yet refreshing dish. I love serving it with fall and winter meals, or whenever I can find fresh pumpkin.

โค๏ธ Why you will love this recipe

  • Flavor-packed: Sweet roasted pumpkin, tangy feta, and earthy arugula create a unique flavor combo.
  • Perfect textures: A mix of creamy feta, crunchy pumpkin seeds, and tender pumpkin makes every bite exciting.
  • Healthy: Packed with vitamin Khealthy fats, and fiber—this salad is nutritious and delicious.
  • Easy to make: Simple ingredients and easy steps mean you’ll have this on the table in no time.
  • Great for gatherings: This warm fall salad is perfect for Thanksgiving or any cozy get-together!

๐Ÿ—๏ธ Key ingredients & substitutions

Top-down view of a table showcasing ingredients labeled: arugula, feta, pumpkin seeds, diced pumpkin, and olive oil. A small bowl holds sesame oil, maple syrup, apple cider vinegar, and seasoning—perfect accompaniments for your gluten-free cornbread recipe.
  • Pumpkin: Use sugar pie pumpkin or jap pumpkin (it has dark green skin) for the best flavor. Butternut squash or sweet potato can work as a substitute for similar sweetness. I sometimes use those when pumpkin season is over.
  • Arugula: Adds a peppery bite that complements the roasted pumpkin. Baby spinach or baby kale are great alternatives if you prefer a milder green.
  • Feta cheese: Its salty, creamy texture is a fantastic contrast to the sweetness of the pumpkin. Goat cheese or crumbled blue cheese works well if you like a bolder flavor.
  • Pumpkin seeds: Toasted seeds give the perfect crunch! Swap with pine nutssunflower seeds, or slivered almonds if you want a change.
  • Maple syrup: Adds a hint of sweetness to the dressing. Honey or a touch of brown sugar can work if you’re out of maple syrup.
  • Apple cider vinegar: Balances the dressing with a slight tang. Balsamic vinegar or lemon juice make great substitutes for a similar kick.

๐Ÿฅฃ How to make roast pumpkin salad

  1. Preheat the oven: Set oven to 200°F and line a baking sheet with parchment paper to avoid sticky messes.
  2. Prep the pumpkin: Toss your cubed pumpkin with a drizzle of olive oil, plus a sprinkle of salt and pepperSpread them on the baking sheet in a single layer.
  3. Roast: Pop the pumpkin into the oven and roast for about 30 minutes, flipping halfway to get that perfect caramelization.
  4. Make the dressing: While the pumpkin roasts, shake together sesame oilapple cider vinegarmaple syrup, and a dash of salt and pepper in a jar. This sweet and tangy dressing is pure magic!
  1. Combine everything: Once the pumpkin is doneadd it to a large bowl with peppery arugula, most of the feta, and pumpkin seedsDrizzle with the dressing and give it a gentle toss.
  1. Garnish and serve: Transfer the salad to your serving bowl, and sprinkle the remaining feta and pumpkin seeds on top for that perfect finishing touch. Enjoy it warm!
A fresh pumpkin arugula salad with roasted pumpkin, feta cheese, and pumpkin seeds on a white plate. A gold fork rests beside the salad, and the plate is placed on a white fabric backdrop.

๐Ÿช„ Recipe notes & tips

  • Roast evenly: Spread the pumpkin cubes in a single layer so they roast evenly and don’t steam. This brings out their natural sweetness and caramelized edges.
  • Make ahead: Prep the pumpkin and dressing a day ahead. Store the pumpkin in an airtight container in the fridge, then assemble when ready.
  • Dressing tip: Adjust the maple syrup or vinegar to your taste if you like a sweeter or tangier dressing.
  • Customize your greens: Feel free to mix in baby spinach or mixed salad for extra flavor variety and nutrient boost.

โœจ Variations

  • Pomegranate seeds: Toss in some pomegranate seeds for a burst of color and sweet-tart flavor.
  • Herbs: Sprinkle in fresh spring onions or chopped parsley to add a subtle kick of freshness.

๐Ÿซ™ Storage instructions

  • Cool first: Let any leftover roasted pumpkin cool to room temperature before storing.
  • Airtight storage: Keep the salad in an airtight container in the fridge to maintain freshness.
  • Best within 1-2 days: The salad is tastiest when eaten within 1-2 days as the greens can get soggy over time.
  • Reheat pumpkin separately: If you prefer a warm salad, gently reheat the pumpkin pieces before adding them back to the greens—perfect for bringing back those cozy flavors!

๐Ÿฝ๏ธ What to serve with roast pumpkin salad

โ“ Frequently asked questions

Can I make this salad vegan?

Absolutely! Just skip the feta or replace it with a vegan cheese option (Violife feta is delicious!) for a plant-based twist.

Can I use other types of squash?

Yes! Butternut squash or even acorn squash work beautifully as a substitute for pumpkin.

What’s the best way to reheat the pumpkin?

Reheat the roasted pumpkin in a frying pan over medium heat or use the air fryer for a few minutes. This keeps it crispy and warm without getting mushy.

Is this salad good for meal prep?

It can be! Just keep the dressing and greens separate until you’re ready to eat to avoid sogginess.

A fresh salad with arugula, roast pumpkin, crumbled feta cheese, and pumpkin seeds in a white bowl. The salad is served on a white cloth.

๐Ÿ˜‹ More tasty pumpkin recipes you will love

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๐Ÿ“– Recipe

A fresh roast pumpkin salad with arugula, roasted pumpkin, crumbled feta cheese, and pumpkin seeds, served in a white bowl. A gold spoon and fork are placed on the side, with a white napkin underneath.

Roast Pumpkin Salad Recipe

Bethany Galloway
This Roasted Pumpkin Salad is a fantastic way to bring warm, fall flavors to your table. With tender cubes of pumpkin, tangy feta cheese, and crunchy pumpkin seeds, each bite offers a variety of textures that make this dish unforgettable. Plus, it’s topped with a maple-sweetened dressing that ties everything together with a subtle, earthy sweetness—perfect for cozy gatherings or adding a touch of fall to your everyday meals!
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 5 Servings
Calories 193 kcal

Ingredients
 
 

Roast Pumpkin:

  • 1.1 lb pumpkin weighed after peeling, cut into small cubes (1/2 medium pumpkin)
  • 1 1/2 tbsp olive oil
  • Salt and pepper to taste

Salad Dressing:

  • 2 tbsp sesame oil or extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • Salt and pepper to taste

Salad:

  • 4 oz arugula 4-5 handfuls
  • 1/4 cup pumpkin seeds plain or roasted
  • 3 oz feta diced or crumbled (not too small)

Instructions
 

Roast the pumpkin:

  • Begin by preheating the oven to 200°F and lining a baking sheet with parchment paper.
  • Place the diced pumpkin on the prepared baking sheet, drizzle it with olive oil, and sprinkle with salt and pepper. Stir it with a wooden spoon so it's evenly coated.
    1.1 lb pumpkin, 1 1/2 tbsp olive oil, Salt and pepper
  • Roast it in the oven for 30 mins, flipping them over after 15 minutes. Set it aside to cook while you prepare the rest of the salad.

Make salad dressing:

  • Add all of the salad dressing ingredients to a jar and shake it until it's fully mixed.
    2 tbsp sesame oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, Salt and pepper

Add it all together:

  • Add the pumpkin, arugula, most of the feta, and most of the pumpkin seeds to a large bowl. Drizzle with the salad dressing and toss lightly to coat.
    1/4 cup pumpkin seeds, 4 oz arugula, 3 oz feta
  • Place the salad in your serving dish, top with the remaining feta and pumpkin seeds, and enjoy!

Notes

  • Roast evenly: Spread the pumpkin cubes in a single layer so they roast evenly and don’t steam. This brings out their natural sweetness and caramelized edges.
  • Make ahead: Prep the pumpkin and dressing a day ahead. Store the pumpkin in an airtight container in the fridge, then assemble when ready.
  • Dressing tip: Adjust the maple syrup or vinegar to your taste if you like a sweeter or tangier dressing.
  • Customize your greens: Feel free to mix in baby spinach or mixed salad for extra flavor variety and nutrient boost.

Storage instructions

  • Cool first: Let any leftover roasted pumpkin cool to room temperature before storing.
  • Airtight storage: Keep the salad in an airtight container in the fridge to maintain freshness.
  • Best within 1-2 days: The salad is tastiest when eaten within 1-2 days as the greens can get soggy over time.
  • Reheat pumpkin separately: If you prefer a warm salad, gently reheat the pumpkin pieces before adding them back to the greens—perfect for bringing back those cozy flavors!

Nutrition

Calories: 193kcalCarbohydrates: 11gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 15mgSodium: 202mgPotassium: 473mgFiber: 1gSugar: 6gVitamin A: 9106IUVitamin C: 12mgCalcium: 147mgIron: 2mg
Keyword roast pumpkin salad
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5 from 1 vote (1 rating without comment)

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