Description
A nourishing autumn salad made with roasted pumpkin, creamy avocado, salty feta, and crisp greens, all tossed in a light citrus-honey vinaigrette. A colorful mix of warm and fresh ingredients that’s perfect as a side or main dish.
Ingredients
3 cups pumpkin, peeled and cubed
2 tablespoons olive oil (for roasting)
Salt and pepper to taste
4 cups mixed greens (spinach, arugula, or spring mix)
1 ripe avocado, sliced or cubed
1/2 cup feta cheese, crumbled
1/4 red onion, thinly sliced (optional)
2 tablespoons pumpkin seeds or toasted walnuts (optional)
Dressing:
1/4 cup olive oil
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and tender.
- Whisk together olive oil, lemon juice or vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine mixed greens, avocado, red onion (if using), and crumbled feta.
- Add roasted pumpkin once slightly cooled.
- Drizzle with dressing and toss gently to combine. Sprinkle with pumpkin seeds or walnuts if desired.
Notes
Swap pumpkin with butternut squash or sweet potato.
Use goat cheese instead of feta for a creamier option.
Add quinoa or chickpeas for a heartier, protein-packed version.
Top with toasted almonds or pecans for extra crunch.
Serve with balsamic vinaigrette for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side salad
- Calories: 260
- Sugar: 7g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg