If you’re craving a dish that bursts with vibrant colors, textures, and a harmony of sweet and savory flavors, this Roast Pumpkin, Spinach and Feta Salad Recipe is your new best friend in the kitchen. The tender, caramelized pumpkin cubes meld beautifully with the fresh spinach’s crispness, while the salty feta and crunchy pine nuts add that irresistible contrast. With a simple yet flavorful balsamic-honey dressing, every bite feels like a comforting celebration of autumn’s best produce. Whether you’re serving it as a stand-alone light meal or as a side, this salad is pure, fresh joy on a plate.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your roast pumpkin, spinach and feta salad shines with complementary flavors and textures. Each ingredient plays a crucial role, from the sweetness of the roasted pumpkin to the peppery bite of fresh spinach.
- Pumpkin (600 g / 1.2 lb, peeled and cubed): The star of the dish, roasting brings out its natural sweetness and creates tender yet firm cubes.
- Olive oil (1 ½ tbsp + 2 ½ tbsp extra virgin): Vital for roasting and dressing, it adds richness and smoothness.
- Salt and pepper: Simple seasonings that elevate and balance flavors throughout.
- Balsamic vinegar (2 tbsp): Brings a tangy depth that cuts through the sweetness of the pumpkin and honey.
- Honey (1 tbsp): A touch of natural sweetness that rounds out the dressing perfectly.
- Pine nuts (¼ cup / 35g): Toasted until golden to add a lovely crunch and nutty aroma.
- Baby spinach leaves (150 g / 5 oz): Offers a fresh, slightly peppery green base that’s delicate yet flavorful.
- Feta cheese (60 g / 2 oz, crumbled): Adds the salty, creamy bite that contrasts beautifully with the other ingredients.
How to Make Roast Pumpkin, Spinach and Feta Salad Recipe
Step 1: Preheat and Prepare Pumpkin
Start by heating your oven to 220°C (430°F) if using a standard oven, or 200°C (390°F) for fan/convection. This temperature sets the stage for roasting pumpkin cubes to golden perfection, ensuring they’re tender but hold their shape.
Step 2: Roast the Pumpkin
Toss the cubed pumpkin with 1 ½ tablespoons of olive oil, along with a sprinkle of salt and pepper for seasoning. Spread these cubes evenly on a baking tray, giving each piece its own space to roast rather than steam. Bake for 20 minutes, then flip the pumpkin pieces and roast for another 7 to 10 minutes until golden. This roasting process brings out a caramelized sweetness that’s absolutely irresistible but be careful to keep the pumpkin firm and not mushy.
Step 3: Whisk Up the Dressing
In a jar or bowl, combine 2 ½ tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon honey, and a pinch of salt and pepper. Shake or whisk until emulsified. Taste the dressing – it should have a bright tang that balances wonderfully with the sweetness of the pumpkin and honey.
Step 4: Toast the Pine Nuts
Place pine nuts in a dry skillet over medium heat, stirring frequently. Watch closely as they toast, turning a light golden color and releasing a delicious nutty aroma. Remove them immediately to prevent burning. This step adds a contrasting crunch that’s key in this salad.
Step 5: Toss the Spinach
Put the baby spinach into a large bowl and drizzle a little of the dressing over it. Gently toss the leaves just enough to lightly coat them, which enhances their natural flavor and prevents the salad from becoming soggy later.
Step 6: Combine Pumpkin, Feta, and Pine Nuts
Add the roasted pumpkin, a small handful of crumbled feta, and pine nuts to the bowl with spinach. Gently fold the ingredients together just enough to distribute the feta without breaking it up too much — a delicate touch keeps everything looking bright and appetizing.
Step 7: Final Assembly and Serve
Transfer your salad to a serving plate. Sprinkle over the remaining feta and toasted pine nuts for a beautiful visual and textural finish. Just before serving, drizzle the remaining dressing on top to keep the spinach fresh and vibrant. Enjoy this lively, satisfying salad right away for the best experience!
How to Serve Roast Pumpkin, Spinach and Feta Salad Recipe
Garnishes
Consider adding a sprinkle of freshly cracked black pepper or a few fresh herbs like chopped parsley or mint to brighten the flavors even more. A light dusting of smoked paprika can add a subtle warmth that complements the roasted pumpkin beautifully.
Side Dishes
This salad pairs wonderfully with grilled chicken, roast lamb, or even a simple fillet of baked fish. For a vegetarian meal, serve it alongside some warm, crusty bread or a hearty bean dish to round out the meal with extra protein and comfort.
Creative Ways to Present
Serve the salad in a large wooden bowl for a rustic look or individually in clear glass bowls to showcase the vibrant layers of orange pumpkin, green spinach, and crumbled white feta. You can also stuff it inside warm pita pockets or serve it atop crostini for a delightful appetizer variation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to 2 days. To preserve the textures, store dressing separately and toss just before serving if possible, as spinach can wilt quickly once dressed.
Freezing
This salad isn’t ideal for freezing due to the fresh spinach and delicate feta. However, you can freeze leftover roasted pumpkin cubes separately, then thaw and reheat them to use in other dishes later.
Reheating
If you want to enjoy the salad warm, reheat the roasted pumpkin gently in a pan or microwave, then combine with fresh spinach, feta, pine nuts, and dressing just before serving. Avoid reheating the entire salad to maintain the spinach’s crispness and feta’s creaminess.
FAQs
Can I use a different type of cheese?
Absolutely! While feta adds a perfect salty tang, goat cheese or halloumi also work well and change the flavor profile slightly but deliciously.
Is there a substitute for pine nuts?
Yes, you can use toasted walnuts, almonds, or pecans. Each adds its own unique crunch and nutty flavor that complements the salad nicely.
Can I make this salad vegan?
Definitely! Simply omit the feta, or use a plant-based cheese alternative. The dressing and other components are naturally vegan-friendly.
What type of pumpkin is best for roasting?
Sugar pumpkins or any small, sweet-fleshed pumpkin are best for roasting. They hold shape well and develop great caramelization during cooking.
How can I prevent the spinach from getting soggy?
Toss spinach with a small amount of dressing just before adding pumpkin and feta, and drizzle more dressing only right before serving to keep the leaves crisp.
Final Thoughts
Trying the Roast Pumpkin, Spinach and Feta Salad Recipe will quickly show why this simple yet impressive salad has become a favorite for so many. Its balance of sweet, salty, tangy, and crunchy is pure magic on your plate—perfect for sharing with friends or enjoying as a wholesome treat. Go ahead, whip this up and let your tastebuds dance with happiness!
