Need a salad that looks impressive but doesn't require actual effort? This roast pumpkin salad with feta, pine nuts and baby spinach is my go-to. Sweet roasted pumpkin, salty feta and crunchy pine nuts come together in minutes - perfect for family dinners, BBQs or when you want to bring "the good salad" without overthinking it.
Pair it with my easy Impossible Quiche or crispy Baked Chicken Tenderloins for an effortless feast.
A Quick Look At The Recipe
✅ Recipe Name: Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach
🕒 Ready In: 30 minutes
👪 Serves: 6
🍽 Calories: 249 per serve
🥣 Main Ingredients: roasted pumpkin, baby spinach, feta, pine nuts and honey balsamic dressing
📖 Dietary Info: vegetarian, gluten-free
⭐ Why You'll Love It: Simple, flavour-packed and always a crowd-pleaser - this roast pumpkin salad is perfect for BBQs, family dinners or easy entertaining.
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My favourite summer salad. Every time I make it, it's a winner!
- Maria
This roast pumpkin and feta salad ticks every box - sweet, savoury, crunchy and downright delicious. Roasting the pumpkin brings out its natural sweetness while keeping it tender (never mushy).
Tossed with baby spinach, salty feta and toasted pine nuts, it's perfect as a light lunch or an easy side with grilled meats, seafood, or favourites like my Chicken Filo Parcels or Salmon Pie.
Why You're Going To Love This Recipe
- Perfect flavour balance: Sweet roasted pumpkin, salty feta, crunchy pine nuts and a tangy dressing.
- Family-friendly: Full of texture and flavour - and an easy way to get kids on board with pumpkin and greens.
- BBQ or weeknight win: Great for weekend BBQs or a quick throw-together meal with friends.
- Quick and fuss-free: On the table in about 30 minutes, making it ideal for busy nights.
- Super versatile: Easy to customise with whatever's in your fridge.
- Nutritious and vegetarian: A healthy side dish you can serve all year round.
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Salad Ingredients
Here's what you'll need to make this roast pumpkin salad, plus a few pantry staples.
- Pumpkin: Kent, butternut pumpkin or Jap pumpkin work best for roasting. Cut into even chunks so everything cooks evenly.
- Baby spinach: Use baby spinach leaves, or roughly chop regular spinach if that's what you have.
- Pine nuts: Lightly toast until golden for extra flavour and crunch.
- Feta: Choose your favourite - crumbly Greek feta, soft Danish feta or goat's cheese all work beautifully.
- Honey: Adds a touch of sweetness to balance the tangy balsamic dressing.
Variations
- Swap pine nuts for roasted walnuts, almonds or pumpkin seeds - wallet-friendly crunch options.
- Swap spinach leaves for rocket/arugula - 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 in cooked quinoa or farro to make this a well-balanced meal.
How To Make Roast Pumpkin Salad with Feta, Pine Nuts & Spinach
If you need an easy salad that always impresses, this roast pumpkin salad is a total winner.
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 the pumpkin chunks in a single layer 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
- Cut evenly: Chop the pumpkin into similar-sized pieces so it roasts evenly.
- Don't overcook: The pumpkin should be tender but still hold its shape - not mushy.
- Dress just before serving: Adding the dressing at the last minute keeps the spinach fresh and perky.
- Make ahead: Roast the pumpkin and toast the pine nuts a day ahead and store separately. The dressing can be made up to 2 days in advance and kept in an airtight jar - just shake before using.
- Make it a meal: Add grilled chicken or chickpeas for extra protein.
- Storage: Best served on the day, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate.
- Freezing: This salad isn't suitable for freezing.
Roast Pumpkin Salad with Feta, Pine Nuts & Spinach FAQs
Yes. You can roast the pumpkin and toast the pine nuts up to a day ahead and store them separately in the fridge. Assemble the salad and add the dressing just before serving to keep the spinach fresh.
Yes, it's best to remove the skin for this salad. Peeled pumpkin roasts more evenly and gives a better texture once tossed through the spinach.
Absolutely. If you need a nut-free option, simply leave them out or swap them for roasted chickpeas or seeds for crunch.
This salad is best served warm or at room temperature. If it's too hot, the spinach will wilt; if it's fully chilled, the flavours won't shine as much.
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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 & Spinach
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!