This Pumpkin Avocado Feta Salad is a rich, colorful combination of creamy, sweet, and salty flavors—perfect for autumn or any time I’m craving a satisfying yet refreshing meal. I love how the roasted pumpkin pairs with smooth avocado and tangy feta, all tied together with a light vinaigrette. It’s simple, nourishing, and absolutely delicious.

Why You’ll Love This Recipe

I like this salad because it blends warm and cool ingredients in a way that feels balanced and comforting. The roasted pumpkin gives it heartiness, the avocado adds creaminess, and the feta adds a punch of salty flavor. With crisp greens and a simple dressing, it’s the kind of salad I make when I want something wholesome, colorful, and easy to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin, peeled and cubed

• Olive oil

• Salt and pepper

• Mixed greens (such as spinach, arugula, or spring mix)

• Ripe avocado, sliced or cubed

• Feta cheese, crumbled

• Red onion, thinly sliced (optional)

• Pumpkin seeds or toasted walnuts (optional for crunch)

For the dressing:

• Olive oil

• Lemon juice or apple cider vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the cubed pumpkin with olive oil, salt, and pepper, then roast for 25–30 minutes, flipping once, until tender and lightly browned.

3. While the pumpkin is roasting, I whisk together the dressing: olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper.

4. In a large salad bowl, I add the mixed greens, sliced avocado, red onion, and crumbled feta.

5. I let the roasted pumpkin cool slightly before adding it to the salad.

6. I drizzle the dressing over everything and gently toss to combine.

Servings and timing

This salad serves 2 as a main or 4 as a side. It takes about 35–40 minutes from start to finish, mostly for roasting the pumpkin.

Variations

I sometimes swap pumpkin with roasted butternut squash or sweet potato. Goat cheese works well in place of feta, and I occasionally add quinoa or chickpeas to make it more filling. If I’m going for extra crunch, I toss in toasted almonds, pecans, or pumpkin seeds. A balsamic vinaigrette is also a great option instead of the lemon-based dressing.

storage/reheating

I store the salad components separately if I’m making it ahead. The roasted pumpkin keeps in the fridge for up to 3 days and can be reheated or served at room temperature. I add the avocado and dressing just before serving to keep everything fresh. Once dressed, I try to eat the salad the same day to avoid soggy greens and browning avocado.

FAQs

Can I use canned pumpkin?

No, canned pumpkin isn’t suitable for this salad—it’s too soft. I use fresh cubed pumpkin for roasting.

What type of avocado works best?

I go for ripe but firm avocados so they hold their shape and don’t turn mushy when tossed.

Is this salad vegetarian?

Yes, it’s fully vegetarian. If I want to make it vegan, I simply leave out the feta or use a plant-based alternative.

Can I serve the pumpkin warm?

Yes, I love serving it warm—it adds a cozy element and softens the feta slightly, which makes everything even more flavorful.

What greens work best?

I like peppery arugula or a spinach-spring mix. Kale also works if I massage it with a bit of olive oil first to soften it.

Conclusion

This Pumpkin Avocado Feta Salad is a perfect balance of warmth, creaminess, and freshness. I love making it in the fall when pumpkin is in season, but it’s delicious year-round with a few simple swaps. Whether I serve it as a light lunch or a colorful side, it’s a recipe I always look forward to enjoying.