Delish Pumpkin and Feta Salad

This salad is a little bit cozy, a little bit salty-tangy, and very much a “how is this so good?” situation. Think roasted pumpkin that goes caramel-y at the edges, crumbled feta that melts into little creamy pops, peppery greens, and a maple-balsamic dressing that’s basically autumn in a jar without being sticky-sweet. It’s easy, uses real pantry stuff, and looks way fancier than it is. If you need a side that steals the show—or a main that doesn’t feel like “just a salad”—this is your move.

My husband calls this “the orange one” and gets actually grumpy if I make it for a potluck and don’t stash a bowl for us first. The kids pluck out the pumpkin pieces like they’re candy (little goblins) and I’m over here sneaking feta straight from the tub because I’m a grown adult with no self-control. We’ve made this on busy weeknights with frozen pre-cut squash, on Sundays with the good feta, and once for Thanksgiving when it was the only thing people asked for seconds of. It’s our not-boring, goes-with-everything, never-fails salad.

How to Make It

Grab about 1½ pounds of pumpkin (yes, actual pumpkin—kabocha or pie pumpkin is perfect). Peel it, scoop the guts, and cut into chunky bite-sized cubes. Toss with 2 tablespoons olive oil, a fat pinch of salt, a few grinds of pepper, and a little smoked paprika if you’re into that. Roast at 425°F until the edges get caramel-y and the centers are soft—20 to 25 minutes. If you forget to flip them halfway, no one will die. Promise.

While that’s happening, toast a handful (about 1/3 cup) of pepitas in a dry pan until they pop and smell nutty—like 3 minutes. Try not to wander off. Ask me how I know.

Dressing time: In a jar, shake 3 tablespoons balsamic, 1 tablespoon Dijon, 1 tablespoon maple syrup (or honey), 1 small grated garlic clove, 1/4 cup olive oil, and a pinch of salt. Taste it. If it puckers your face off, add a few drops more maple. If it’s flat, a splash more vinegar.

Pile 5 ounces of peppery greens (arugula or a spring mix) in a big bowl. Thinly slice some red onion—like 1/4 to 1/2 of a small one—and toss it in. Drizzle on about two-thirds of the dressing and toss so the leaves get glossy but not soggy.

Now tumble in the warm pumpkin, scatter 1/2 cup crumbled feta, those toasty pepitas, and a small handful of dried cranberries if you want sweet-chewy bits. Drizzle the rest of the dressing, crack more black pepper, and boom—done. Eat it warm, or let it hang out while you wrangle everything else.

✔Ingredient Notes

– Pumpkin: Use kabocha or sugar/pie pumpkin—firm, sweet, roasts like a dream. Avoid Jack-o’-lantern pumpkins; they go watery and sad.
– Feta: Brine-packed blocks > pre-crumbled. It’s creamier and tangier. I crumble it with my fingers right over the bowl like a gremlin.
– Greens: Arugula brings peppery bite. Spring mix works too. Spinach is fine but gets wilty fast with warm pumpkin—dress lightly.
– Pepitas: Toast them! Raw pepitas taste like nothing; toasted pepitas taste like “oh, hi there, texture.”
– Balsamic: A decent one matters. If yours is super sharp, sweeten the dressing a touch more or add a splash of water to chill it out.
– Maple syrup: Balances the vinegar and plays nice with pumpkin. Honey works, granulated sugar in a pinch—just shake harder to dissolve.
– Dijon mustard: Glue for the dressing. Skip it and the oil/vinegar might split. Still edible, just… drama-prone.

✔Recipe Steps

1. Preheat oven to 425°F and line a sheet pan.
2. Peel, seed, and cube 1½ lb pumpkin; toss with 2 tbsp olive oil, salt, pepper, and optional smoked paprika.
3. Roast 20–25 minutes, flipping once, until tender with browned edges; cool 5 minutes.
4. Toast 1/3 cup pepitas in a dry skillet 2–4 minutes until fragrant; set aside.
5. Shake dressing in a jar: 3 tbsp balsamic, 1 tbsp Dijon, 1 tbsp maple, 1 small grated garlic clove, 1/4 cup olive oil, salt, pepper.
6. Toss 5 oz greens and thinly sliced red onion with 2/3 dressing; add warm pumpkin, 1/2 cup crumbled feta, pepitas, and optional cranberries; drizzle remaining dressing and serve.

What to Serve It With

– Roast chicken thighs or a rotisserie chicken (lazy perfection).
– Crispy salmon or garlicky shrimp.
– A bowl of tomato soup and a grilled cheese because balance.
– Farro or quinoa to make it heartier without trying hard.
– Crusty bread and butter, obviously.

✔Tips & Mistakes

– Cut the pumpkin evenly so it cooks at the same pace. Uneven chunks = mush + rocks.
– Don’t drown the greens—dress lightly, then add more. You can’t undress a salad. Weird sentence, but true.
– Warm pumpkin + feta = dreamy. Ice-cold pumpkin dulls the flavor, so let roasted cubes cool just a few minutes.
– Taste the dressing on a leaf first. That’s the real test.
– If your pumpkin is watery, roast a few extra minutes and give it space on the pan—crowding steams it.

✔Storage Tips

Keep components separate if you can: roasted pumpkin in a container (3–4 days, fridge), dressing in a jar (a week), greens dry in a bag with a paper towel. If it’s already dressed, it’s best the same day but still totally edible tomorrow—think soft, not sad. Cold leftovers make a weirdly excellent breakfast with a fried egg on top. Zero judgment.

✔Variations and Substitutions

– Butternut or delicata squash instead of pumpkin—no one will complain.
– Goat cheese instead of feta for extra tangy-creamy vibes.
– Add cooked quinoa or farro to make it more meal-ish.
– Swap maple ↔ honey; if using sugar, dissolve in the vinegar before adding oil.
– Toss pepitas with a splash of soy sauce or tamari before toasting for savory crunch (tamari if gluten-free).
– Add chickpeas or crispy bacon if you want more protein.
– Not into balsamic? Try lemon juice + a tiny splash of red wine vinegar.

Frequently Asked Questions

Delish Pumpkin and Feta Salad

Roasted pumpkin, creamy feta, toasted pepitas, and a bright maple-Dijon dressing come together in a fresh, colorful salad that tastes like fall in every bite.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups pumpkin sugar pumpkin, peeled, seeded, cut into 0.75-inch cubes
• ▢ 2 tbsp olive oil for roasting
• ▢ 0.5 tsp kosher salt for roasting
• ▢ 0.25 tsp black pepper for roasting
• ▢ 4 cups baby arugula
• ▢ 5 oz feta cheese crumbled
• ▢ 0.5 cups red onion thinly sliced
• ▢ 0.5 cups pepitas toasted pumpkin seeds
• ▢ 0.5 cups dried cranberries
• ▢ 3 tbsp extra-virgin olive oil for dressing
• ▢ 2 tbsp apple cider vinegar
• ▢ 1.5 tbsp maple syrup pure
• ▢ 1 tsp Dijon mustard
• ▢ 1 clove garlic finely minced
• ▢ 0.5 tsp kosher salt for dressing
• ▢ 0.25 tsp black pepper for dressing

Instructions

Preparation Steps

• Preheat oven to 425°F. Toss pumpkin cubes with olive oil, kosher salt, and black pepper on a rimmed baking sheet. Spread in a single layer.
• Roast for 20 to 25 minutes, flipping once, until tender and caramelized on the edges. Let cool 5 minutes.
• Meanwhile, toast pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3 to 4 minutes. Transfer to a plate to cool.
• Make the dressing: In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper until emulsified.
• Assemble the salad: In a large bowl, combine arugula, warm roasted pumpkin, red onion, dried cranberries, and half the pepitas and feta. Drizzle with dressing and toss gently to coat.
• Finish and serve: Top with remaining pepitas and feta. Serve warm or at room temperature.

Notes

Swap pumpkin with butternut squash if preferred. For extra protein, add grilled chicken. The dressing can be made 2 days ahead; store chilled. Leftovers keep up to 2 days in an airtight container; keep greens and dressing separate for best texture.