Pumpkin Spinach Feta Salad

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This roasted pumpkin spinach feta salad with pomegranate, almonds, and a simple balsamic dressing, is easy to make and a healthy, perfect side for any meal.

Pumpkin salad in a bowl with gold cutlery.

It’s no secret that I’m a HUGE fan of pumpkin recipes, and what better way to enjoy it than in a tasty and satisfying salad?

This pumpkin spinach feta salad makes a great side dish served with any meal. It would be perfect for a dinner party in the fall or winter – your guests will love the sweet and savoury flavour combination.

Roasting the pumpkin brings out the beautiful natural sweet flavour. Then, we combine it with spinach, salty feta cheese, crunchy almonds, and sweet, juicy pomegranate seeds for a festive flare. I know pomegranates aren't always easy to get, but if you’re making this to impress guests, it’s worth it. Otherwise, dried cranberries would be lovely too! A simple balsamic dressing ties it all together, and you have the most delicious salad ever.

Ingredients you’ll need

You only need 7 ingredients to make this pumpkin salad with feta and spinach recipe:

Pumpkin: I used Japanese pumpkin (also called kobocha squash in America). You can use any variety of pumpkin you like - I generally use butternut or Kent.
Feta cheese: Crumbled cow's milk feta is my go-to here, but goat cheese or a dairy-free cheese would also work well.
Baby spinach: My favourite leafy green for salads!
Almonds: Lightly roast the almonds until golden.
Pomegranate: I used half of a regular-sized pomegranate, but you can also use pre-seeded pomegranate to make this salad come together really fast! Aim for ½ cup of seeds.
Balsamic vinegar
Lemon juice

Complete list of ingredients and amounts is located on the recipe card below.

How to make pumpkin spinach feta salad

Preheat the oven: Start by preheating the oven to 180°C/ 350°F and line a baking sheet with parchment paper.

Prepare the Pumpkin: Combine the pumpkin with 2 teaspoons of oil on the baking sheet. Season with salt and pepper, then roast for about 20 minutes or until the pumpkin is tender and slightly golden.

Make the Vinaigrette: Combine vinaigrette ingredients in a screw-top jar and shake well.

Combine: Place spinach leaves in a large bowl. Add the roasted pumpkin, crumbled feta, almonds, half of the pomegranate seeds, and some dressing. Toss gently to combine.

Serve: Top the salad with the remaining pomegranate seeds.

Ingredient substitutions

Pumpkin: You can also substitute the pumpkin with roasted sweet potato if you prefer.
Feta cheese: You can replace the feta with grilled halloumi, which is also a salty cheese. Use dairy-free feta to make it vegan.
Nuts: Substitute the almonds with toasted walnuts, pine nuts, or pumpkin seeds to make it nut-free, depending on your preference.
Spinach: Feel free to swap with a bag of mixed leafy greens, baby kale, or rocket (also called arugula). If using kale, make sure to massage the leaves with some dressing first to tenderise them.
Pomegranate: If you can't buy fresh pomegranate, dried cranberries or raisins work beautifully.

How to store

You can easily store leftover pumpkin and feta salad in an airtight container for up to 1–2 days. Keep in mind that roasted pumpkin may become slightly soggy after mixing with the dressing.

Recipe FAQ

Can I substitute the pumpkin?

Yes, you can substitute the pumpkin with roasted sweet potato if you prefer.

What type of pumpkin do you cook with?

I recommend using a Kent or Japanese pumpkin (also known as kobocha squash) for roasting. These varieties have a good texture and flavour that work well in salads.

What do you serve with roast pumpkin salad?

You can serve this dish on its own or serve it with your favourite grilled meats or seafood for a well-balanced and wholesome meal.

Can I use halloumi instead of feta?

Absolutely! Halloumi has a very different texture but the same salty savoury flavour as the feta and it makes a delicious substitution.

Pumpkin salad in a bowl. Gold cutlery, dressing, almonds and feta on the side.

Other pumpkin salad recipes

Roasted Pumpkin + Zucchini Couscous Salad

Roasted Beetroot & Pumpkin Salad

Miso Glazed Pumpkin + Kale Salad

If you try this pumpkin spinach feta salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.