Roast Pumpkin Salad With Feta
This Roast Pumpkin Salad with Feta is fresh, colorful, and full of sweet and savory fall flavor. It has soft roasted pumpkin, creamy avocado, tangy feta, fresh greens, and plenty of crunch in every bite.
Servings: 4 servings
Calories: 357kcal
Ingredients
For the Salad
- 1 ripe avocado
- 2 oz feta cheese
- 3 oz arugula
- 3 oz baby spinach
- 1/4 cup dried cranberries
- 1/4 cup pine nuts
For The Dressing
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar
- 1 tbsp honey optional
- salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pumpkin: Peel and cut the pumpkin into ¾-inch (2 cm) cubes, then season with salt, pepper, paprika, and olive oil.
- Roast the pumpkin: Spread the pumpkin on a baking tray in a single layer and roast for about 20 minutes, or until browned around the edges and cooked through.
- Make the dressing: Add the olive oil, balsamic vinegar, Dijon mustard, honey if using, salt, and pepper to a bowl and whisk until well combined.
- Assemble the salad: Add the arugula and baby spinach to a serving bowl, then add the avocado chunks, roasted pumpkin, feta cheese, dried cranberries, and pine nuts.
- Pour the dressing over the salad and toss gently until well combined.
Video
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 13mg | Sodium: 204mg | Potassium: 1003mg | Fiber: 6g | Sugar: 15g | Vitamin A: 14948IU | Vitamin C: 27mg | Calcium: 165mg | Iron: 3mg | Net Carbs: 22g