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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Servings:
Calories: 120kcal
Ingredients
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.