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.
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 1/2 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
Yes, you can substitute the pumpkin with roasted sweet potato if you prefer.
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.
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.
Absolutely! Halloumi has a very different texture but the same salty savoury flavour as the feta and it makes a delicious substitution.
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.
Print
Pumpkin Spinach Feta Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad, side dish
- Method: Roast
- Cuisine: Australian
Description
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.
Ingredients
- 600 g / 1.2 lb pumpkin, cut into 3cm / 1.25″ cubes
- 150 g / 5 oz baby spinach leaves (4 handfuls)
- 1/4 cup roasted almonds, chopped
- 1/2 cup (60g/ 2 oz) feta cheese, crumbled
- 1/2 cup pomegranate seeds*
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- Salt + pepper, to taste
Instructions
- Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.
- Combine the pumpkin with 2 teaspoons of oil on the baking sheet. Season with salt and pepper, then roast for about 20-25 minutes or until the pumpkin is tender and slightly golden (not mushy!).
- Combine vinaigrette ingredients in a screw-top jar and shake well.
- 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.
- Top the salad with the remaining pomegranate seeds, serve and enjoy!
Notes
- You can use any pumpkin/ squash for this recipe. I used Jap pumpkin (kobucha squash).
- Sub fresh pomegranate seeds with 1/4 cup dried cranberries.
- Store leftover salad in an airtight container for 1–2 days, but note that roasted pumpkin may soften when combined with the dressing.
Leave a Reply