Roast Pumpkin Salad 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.

5 from 1 vote

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!

Prep Time5

Cook Time30

Total Time35

Course: Salad

Cuisine: American

Keyword: roast pumpkin salad

Servings: Servings

Calories: 193kcal

Author: Bethany Galloway

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)

US Customary - Metric

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