Introduction

This roast pumpkin, spinach, and feta salad is a vibrant and satisfying dish perfect for any season. The combination of sweet roasted pumpkin, tangy feta, and nutty pine nuts creates a delightful balance of flavors and textures that will brighten your meal.

Roast Pumpkin, Spinach and Feta Salad Recipe - Recipe Image

Ingredients

600 g / 1.2 lb pumpkin (after peeling, cut into 3cm / 1.25″ cubes)
1 1/2 tbsp olive oil
Salt and pepper
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
1/4 cup / 35g pine nuts
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta, crumbled

Instructions

Step 1: Preheat the oven to 220°C/430°F (standard) or 200°C/390°F (fan/convection).
Step 2: Toss the pumpkin cubes with 1 1/2 tablespoons olive oil, salt, and pepper. Spread them evenly on a baking tray.
Step 3: Bake the pumpkin for 20 minutes. Remove from the oven, flip the pieces, then bake for another 7 to 10 minutes until golden but still firm. Loosen any pieces stuck to the tray with a spatula. If serving at room temperature, allow the pumpkin to cool.
Step 4: Make the dressing by shaking 2.5 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, and a pinch of salt and pepper together in a jar. Taste and adjust seasoning as needed.
Step 5: Toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant. Remove them immediately to avoid burning.
Step 6: Place the baby spinach in a large bowl. Drizzle with a little dressing and toss to coat.
Step 7: Add the roasted pumpkin, a small portion of crumbled feta, and some pine nuts. Gently toss briefly to distribute the feta without breaking it up too much.
Step 8: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle with the remaining dressing to keep the spinach fresh and flavorful.

Tips & Variations

Use pumpkin varieties like kabocha or butternut for sweeter flavor and firmer texture.
Substitute the feta with goat cheese for a creamier texture.
Add dried cranberries or pomegranate seeds for a pop of color and a touch of tartness.
If you prefer warm salad, toss the spinach with warm pumpkin and serve immediately.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible. Reheat the pumpkin gently if serving warm, then toss with fresh spinach and feta before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pine nuts?

Yes, toasted walnuts or pecans make excellent substitutes and add a different but complementary crunch to the salad.

Is this salad suitable for meal prep?

It can be prepared in advance, but keep the dressing separate until just before serving to prevent the spinach from wilting.

Roast Pumpkin, Spinach and Feta Salad Recipe

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4.8 from 70 reviews

A vibrant and healthy Roast Pumpkin, Spinach and Feta Salad featuring tender roasted pumpkin cubes, fresh baby spinach, crunchy toasted pine nuts, and crumbly feta cheese, all brought together with a tangy honey balsamic dressing. Perfect as a light lunch or a side dish, this salad balances sweet, savory, and nutty flavors with a delightful mix of textures.

Author: zara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

For the Roasted Pumpkin

600 g (1.2 lb) pumpkin, peeled and cut into 3cm (1.25 inch) cubes
1 1/2 tbsp olive oil
Salt and pepper, to taste

For the Dressing

2.5 tbsp (50 ml) extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper, to taste

For the Salad

1/4 cup (35 g) pine nuts
150 g (5 oz) baby spinach leaves (about 4 handfuls)
60 g (2 oz) feta cheese, crumbled (or more to taste)

Instructions

Preheat the oven: Set your oven to 220°C (430°F) for a standard oven, or 200°C (390°F) if using a fan/convection oven to ensure optimal roasting temperature.
Prepare and roast the pumpkin: Toss the peeled pumpkin cubes with 1 1/2 tablespoons of olive oil, and season with salt and pepper. Spread the pumpkin evenly on a baking tray. Bake for 20 minutes, remove from the oven, flip the cubes to roast on the other side, then bake for an additional 7 to 10 minutes until the pumpkin is golden but still firm. Use a spatula to gently loosen the pumpkin if it sticks, and let it cool if serving the salad at room temperature.
Make the dressing: Combine the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper in a jar. Shake well to emulsify the dressing. Taste and adjust seasoning to maintain a balance of sharpness that complements the salad flavors.
Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts until they turn light golden and release a nutty aroma. Remove immediately to prevent burning.
Toss the spinach: Place the baby spinach leaves in a large bowl. Drizzle some dressing over and toss gently to coat the leaves.
Assemble the salad: Add the roasted pumpkin cubes, a portion of the crumbled feta, and pine nuts to the spinach. Gently and briefly toss the salad just enough to distribute the feta without breaking it down or making the salad look messy.
Serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts over the top. Drizzle the remaining dressing just before serving to keep the spinach fresh and prevent sogginess. Serve immediately.

Notes

The pumpkin should be roasted until golden but still firm to avoid a mushy texture.
Toasted pine nuts add a lovely crunch and nuttiness; watch carefully to avoid burning.
This salad is best served fresh but can be prepared slightly ahead by roasting pumpkin and toasting nuts in advance.
Be gentle when tossing with feta to maintain attractive chunks and avoid a messy appearance.
Adjust the amount of feta according to taste—this recipe suggests 60 g but more can be added for a stronger flavor.

Keywords: roast pumpkin salad, spinach salad, feta salad, pine nuts, honey balsamic dressing, healthy salad, roasted vegetables