Description
This Roasted Pumpkin and Feta Salad is a vibrant Mediterranean-inspired dish that pairs the earthy sweetness of caramelized pumpkin with the sharp, salty tang of feta cheese. Served over a bed of peppery arugula and finished with crunchy almonds and a zesty orange vinaigrette, it is a sophisticated yet simple meal perfect for any occasion. This nutrient-dense salad offers a perfect balance of texture and flavor, making it an ideal choice for a healthy lunch, dinner, or elegant side dish.
Ingredients
1 large pumpkin or butternut squash, peeled and cubed into 1-inch pieces
1/2 cup feta cheese, crumbled
3 cups fresh arugula, washed and dried
1/4 cup raw or dry-roasted almonds, roughly chopped
3 tbsp olive oil
2 tbsp fresh orange juice
1 tsp honey or maple syrup
Salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Line a large sheet pan with parchment paper.
Spread the cubed pumpkin in a single layer on the pan.
Season the pumpkin with a drizzle of olive oil, salt, and pepper, and roast for 25-30 minutes until tender and golden brown.
While the pumpkin roasts, whisk together the fresh orange juice, olive oil, and honey/maple syrup in a small bowl to create the vinaigrette.
In a large bowl, toss the fresh arugula with half of the dressing.
Arrange the warm roasted pumpkin on top of the greens.
Sprinkle with the crumbled feta cheese and toasted almonds.
Drizzle with the remaining dressing and serve immediately.
Notes
Leftovers can be stored in the refrigerator, but it is best to keep the vinaigrette separate until serving to keep the greens crisp. Roasted pumpkin can also be prepared ahead of time and served at room temperature.