If you're after a salad that's beautifully simple, suits all seasons and guaranteed to impress, then this roast pumpkin salad with feta, pine nuts & baby spinach has your name on it! Sweet roasted pumpkin meets salty feta and crunchy pine nuts - perfect for easy family dinners, summer BBQs or casual Sunday lunches.
Pair it with my easy Impossible Quiche or crispy Baked Chicken Tenderloins for an effortless feast.
This salad hits all the notes: sweet, savoury, crunchy and utterly delicious. Roasting the pumpkin brings out its natural sweetness while keeping the pieces tender but not mushy. Tossed together with baby spinach, feta and toasted pine nuts, this dish stands alone as a light lunch, or pairs beautifully as a side dish with grilled meats, seafood, or popular mains like my Chicken Filo Parcels or Salmon Pie.
My favourite summer salad. Every time I make it, it's a winner!
- Maria
Why You're Going To Love This Recipe
- Perfect balance of flavours - sweet pumpkin, salty feta, a bit of crunch and tangy dressing!
- Family-friendly with texture to love - packed with great texture and flavour, and a surprisingly easy way to get kids on board with sweet pumpkin and greens.
- Perfect for weekend BBQs - or a quick 'throw together' meal with friends.
- Quick & fuss-free - ready in about 30 minutes (ideal weekday dinner).
- Super versatile - easy to customise to what's in your crisper drawer.
- Nutritious & vegetarian - a healthy side for all seasons.
Jump to:
Roast Pumpkin Salad Ingredients
For The Salad:
For The Dressing:
Here's what you need, as well as some pantry basics:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Pumpkin - use Kent, butternut or Jap pumpkin for the best roasting texture; cut into even chunks.
- Baby spinach leaves - for fresh greens, or chop regular spinach.
- Pine nuts - toast them gently until golden for maximum flavour and crunch.
- Feta cheese - choose your favourite - either a crumbly Greek feta, a soft Danish feta or a goats cheese for this recipe.
- Honey - balances the tanginess of balsamic in the dressing.
Variations
- Swap pine nuts for walnuts or roasted almonds - wallet-friendly crunch options.
- Swap spinach leaves for rocket - for an extra peppery bite.
- Substitute feta for halloumi - golden fried halloumi adds a different taste and texture twist.
- Add pomegranate seeds - for a pop of colour and sweet-tart flavour!
- Make it vegan - swap feta for a plant-based cheese or marinated tofu.
- Add grains - stir through cooked quinoa or farro to make this a completely balanced meal.
How To Make Roast Pumpkin Salad With Feta, Pine Nuts And Baby Spinach
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
1. Roast The Pumpkin
Peel and cut pumpkin into even slices or chunks, then toss with olive oil, salt and pepper.
Spread on a baking tray and roast for approximately 20 minutes until just tender and golden. Don't overcook the pumpkin; you want it soft and tender, not mushy.
2. Toast Pine Nuts
In a dry pan over medium heat, toast pine nuts until lightly golden; watch closely so that they don't burn.
3. Assemble The Salad
In a large bowl or serving dish, layer the baby spinach, roasted pumpkin, pine nuts and crumbled feta.
4. Make The Dressing
Whisk honey, balsamic vinegar, olive oil, salt and pepper together.
Pour dressing over salad and toss gently to combine - serve immediately!
Recipe Tips
- Even pumpkin chop = even roasting time. Uniform sizes ensure each piece cooks perfectly.
- Don't over bake: Pumpkin should be tender but still hold its shape (not mushy).
- Add dressing last-minute: Keeps spinach from wilting.
- Make ahead: Roast the pumpkin and toast pine nuts a day ahead, store separately. Prepare dressing and store in an airtight jar for up to 2 days. Shake well before using.
- Serve with: Add grilled chicken or chickpeas for a fuller meal and to boost protein.
- Store leftovers: Best served on the day, however leftovers can be kept in an airtight container in fridge for up to 2 days; hold dressing until just before serving.
- Freezing: This recipe is not suitabe for freezing.
Roast Pumpkin Salad FAQs
Yes - simply omit the pine nuts or substitute with dried cranberries or fresh pomegranate, if you like.
Absolutely! Halloumi has a very different texture but the same salty savoury flavour as the feta and it makes a delicious substitution.
Absolutely - a store-bought dressing works great if that's easier. Balsamic dressing or a creamy roasted sesame dressing are both delicious options.
You can if the skin is soft (like Jap pumpkin) - it becomes tender when roasted. Otherwise, peel for a smoother bite.
Swap feta for vegan cheese or extra tofu cubes. Toasted pumpkin seeds (pepitas) add extra texture too.
More Healthy Salad Recipes
Discover more popular salads-all fresh, flavorful, and nourishing recipes that make eating well simple, satisfying, and delicious.
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Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach Salad
Ingredients
For the salad
- 600 g pumpkin skin removed and cut into slices or chunks
- 2 tbs olive oil
- salt and pepper to season
- 75 g pine nuts
- 150 g baby spinach leaves
- 80 g feta crumbled into small chunks
For the dressing
- 1 tbs honey
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- salt and pepper to season
Instructions
- Preheat oven to 200 degrees celsius (fan-forced).
- Chop the pumpkin into small slices or chunks and remove the skin.
- Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
- Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
- Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
- Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
- To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
- Pour the dressing over the salad, toss to combine and serve immediately.
Notes
- Pumpkin: Use Kent, butternut or Jap pumpkin for the best roasting texture; cut into even chunks.
- Pine nuts: Keep an eye on them when toasting to prevent burning.
- Feta cheese: Choose your favourite - either a crumbly Greek feta, a soft Danish feta or a goats cheese for this recipe.
- Even pumpkin chop = even roasting time. Uniform sizes ensure each piece cooks perfectly.
- Don't over bake: Pumpkin should be tender but still hold its shape (not mushy).
- Add dressing last-minute: Keeps spinach from wilting.
- Make ahead: Roast the pumpkin and toast pine nuts a day ahead, store separately. Prepare dressing and store in an airtight jar for up to 2 days. Shake well before using.
- Serve with: Add grilled chicken or chickpeas for a fuller meal and to boost protein.
- Store leftovers: Best served on the day, however leftovers can be kept in an airtight container in fridge for up to 2 days; hold dressing until just before serving.
- Freezing: This recipe is not suitabe for freezing.
Maria says
My favourite summer salad. Every time I make it. It's a winner
Lucy says
Fantastic!