Pin it
When the leaves start falling and chilly days roll in, nothing beats digging into a cozy bowl loaded with pumpkin, feta, and spinach. This crowd-pleasing salad’s always a hit, bringing together sweetness, salty cheese, and a nice bit of crunch. People go wild for it whether it’s on its own for lunch or set out for a group—trust me, it never sticks around long.
Welcoming Introduction
You can’t go wrong with Pumpkin Spinach Feta Salad if you want something healthy, tasty, and that works for just about any crowd. It’s great for potlucks, lazy Sunday hangouts, meal prep, you name it. Folks who avoid gluten will love it, but honestly, everyone polishes it off any time of year thanks to how flexible it is. I keep making this one again and again for my nearest and dearest—there’s just something special about pumpkin fresh out of the oven, loads of leafy spinach, and feta that packs a punch. The homemade zippy dressing takes it up a notch. People are always pestering me for how it’s made!What You’ll Need & Getting Set Up
- Pumpkin 600g / 1.2 lb: Chop into 3cm / 1.25" cubes, toss with olive oil, salt, and pepper, and roast till golden.
- Other bits and bobs:
- 60g / 2 oz crumbled feta
- 150g / 5 oz fresh baby spinach
- 1/4 cup / 35g pine nuts or a handful of almonds
- Dressing stuff:
- Salt and black pepper
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 2.5 tablespoons extra virgin olive oil
How to Pull It Together
- Putting It All Together:
- Start with fresh spinach tossed lightly in some of the homemade dressing.
- Add roasted pumpkin, nuts, and the salty feta.
- Give everything a gentle mix then drizzle extra dressing and sprinkle any spare toppings over before serving.
- Roasting Your Pumpkin:
- Fire up your oven to 220C/430F (regular) or 200C/390F (fan). Lay the cubes out on a tray lined with baking paper. Drizzle with oil, salt, and pepper, then roast for about 20-25 minutes until they're just soft and a bit browned at the edges. Let them cool a bit before using.