Pumpkin and Feta Salad Recipe: A Perfect Autumn Delight
When the crisp autumn air sets in, there’s nothing better than a warm, hearty salad to satisfy your cravings.
Enter the pumpkin and feta salad—a delicious medley of roasted pumpkin, creamy feta, crunchy walnuts, and sweet pomegranate arils, all tied together with a spiced maple vinaigrette.
This salad isn’t just a dish; it’s a celebration of fall flavours and textures. Whether you’re looking for a standout side for your Thanksgiving feast or a main meal to enjoy on a cozy evening, this salad ticks all the boxes.
Why Choose Pumpkin and Feta Salad?
The pumpkin and feta salad is a crowd-pleaser for so many reasons:
- Bursting with flavour: The sweetness of roasted pumpkin perfectly complements the tangy feta and spiced vinaigrette.
- Nutrient-rich: Packed with vitamins, antioxidants, and healthy fats, it’s a wholesome choice for any meal.
- Versatile: Whether you’re vegan, vegetarian, or a meat-lover, you can easily adapt this recipe to suit your preferences.
- Seasonal goodness: Pumpkins are at their peak in autumn, making this salad a fresh and timely dish.
If you’re already a fan of fall salads, don’t miss out on trying kale and apple salad or roasted delicata squash salad for more inspiration.
Ingredients for Pumpkin and Feta Salad
Here’s what you’ll need to create this delicious dish:
- Pumpkin: Opt for a sugar pumpkin, known for its sweetness and firm texture. If unavailable, butternut or acorn squash are great substitutes.
- Greens: A mix of arugula (rocket) and baby spinach adds a fresh, peppery base.
- Feta Cheese: Creamy and tangy, it’s best crumbled fresh from a block.
- Walnuts: For crunch and a hint of bitterness. Pecans work just as well.
- Pomegranate Arils: Their vibrant colour and sweet-tart flavour elevate the salad.
- Spices: Paprika, garlic powder, and a touch of salt for seasoning.
For the spiced maple vinaigrette:
- Olive Oil: Use high-quality extra virgin olive oil for the best taste.
- Maple Syrup: Adds a rich, autumnal sweetness.
- Apple Cider Vinegar: Balances the sweetness with a tangy kick.
- Dijon Mustard: Helps emulsify the dressing.
- Seasonings: Cinnamon, garlic, thyme, salt, and pepper.
How to Make Pumpkin and Feta Salad
This salad is simple to prepare, with just a few key steps:
Step 1: Prepare the Pumpkin
- Preheat your oven to 220°C (425°F).
- Slice off the pumpkin’s top and bottom, then cut it in half. Scoop out the seeds with a spoon.
- Peel the skin using a vegetable peeler and dice the flesh into 1-inch cubes.
- Toss the pumpkin cubes with olive oil, smoked paprika, garlic powder, and salt.
- Spread evenly on a baking tray and roast for 18-22 minutes, or until golden and fork-tender.
Step 2: Make the Spiced Maple Vinaigrette
- Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and seasonings in a jar.
- Shake well until emulsified and taste-test for balance. Adjust sweetness or acidity as needed.
Step 3: Assemble the Salad
- Place arugula and spinach in a large serving bowl.
- Drizzle with a portion of the vinaigrette and toss gently to coat the leaves.
- Add the roasted pumpkin, walnuts, crumbled feta, and pomegranate arils on top.
- Drizzle with the remaining dressing just before serving.
Expert Tips for the Best Pumpkin and Feta Salad
- Consistent Cutting: Dice the pumpkin evenly to ensure it cooks uniformly.
- Taste as You Go: Always adjust the dressing to your preference.
- Golden Roasting: Grease the baking tray instead of using parchment to achieve caramelised edges.
- Fresh Feta: Pre-crumbled feta lacks the creamy texture of fresh blocks.
- Prep Ahead: Roast the pumpkin and make the dressing in advance to save time.
Recipe Variations
- Alternative Greens: Try kale, romaine, or mixed salad greens.
- Different Nuts: Swap walnuts for pecans, pistachios, or even candied nuts for added sweetness.
- Vegan Option: Replace feta with a plant-based cheese or omit it entirely.
- Pasta Twist: Add cooked fusilli or penne to transform this into a hearty pasta salad.
- Additional Veggies: Roasted beetroot, carrots, or sweet potatoes make fantastic additions.
Storage Tips
- Store the salad and dressing separately to maintain freshness. The salad can be refrigerated for up to 2 days, while the dressing keeps well for a week.
- Avoid dressing the salad until just before serving to prevent sogginess.
FAQs About Pumpkin and Feta Salad
What type of pumpkin works best for this salad?
Sugar pumpkins are ideal for their sweetness and firm texture. Butternut or acorn squash also work well.
Can I make the salad vegan?
Yes! Simply omit the feta or use a dairy-free alternative.
What proteins can I add?
Grilled chicken, shrimp, or chickpeas make excellent protein options.
Can I use store-bought dressing?
Absolutely. A balsamic vinaigrette with fall flavours is a great alternative.
How do I roast pumpkin perfectly?
Ensure the cubes are evenly sized and spread out on the tray. Avoid overcrowding for the best caramelisation.
More Salad Recipes to Try
- Kale and Apple Salad
- Sweet Potato and Kale Salad
- Roasted Delicata Squash Salad
- Thanksgiving Salad
Ready to embrace the flavours of autumn? Give this pumpkin and feta salad a try. Its balance of sweet, savoury, and spiced goodness will keep you coming back for more.
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