Dinner

Roast Pumpkin, Spinach and Feta Salad Recipe

ByElara Stone February 13, 2026February 13, 2026

Introduction

This Roast Pumpkin, Spinach, and Feta Salad combines sweet, savory, and tangy flavors for a delightful, nutritious dish. Roasted pumpkin pairs beautifully with fresh spinach, crunchy pine nuts, and creamy feta, all brought together with a vibrant balsamic dressing. It’s perfect as a light lunch or a colorful side.

A white bowl filled with a fresh spinach salad showing several layers: the base layer is bright green fresh spinach leaves with a smooth texture, topped with medium-sized golden brown roasted sweet potato cubes with a slightly charred surface. Scattered on top are small white crumbles of soft feta cheese, and sprinkled pine nuts with a light tan color add a crunchy texture. A drizzle of dark balsamic glaze is visible over the salad, adding a shiny finish. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g (1.2 lb) pumpkin, peeled and cut into 3 cm (1.25″) cubes
1 1/2 tbsp olive oil
Salt and pepper, to taste
2.5 tbsp (50 ml) extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1/4 cup (35 g) pine nuts
150 g (5 oz) baby spinach leaves (about 4 handfuls)
60 g (2 oz) feta cheese, crumbled

Instructions

Step 1: Preheat your oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using fan/convection.
Step 2: Toss the pumpkin cubes with 1 1/2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking tray and roast for 20 minutes.
Step 3: Remove the pumpkin from the oven, carefully flip the cubes, and roast for an additional 7 to 10 minutes until they are golden but still firm.
Step 4: Transfer the pumpkin to a bowl and gently loosen any pieces that may have stuck to the tray as it cools. Let cool if serving at room temperature.
Step 5: In a jar, combine the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Shake well and taste; adjust seasoning as desired for a balanced sharpness.
Step 6: Toast pine nuts in a dry skillet over medium heat until light golden and fragrant. Remove immediately to prevent burning.
Step 7: Place the baby spinach in a large bowl. Drizzle with a bit of the dressing and toss gently to coat.
Step 8: Add the roasted pumpkin, a portion of the crumbled feta, and pine nuts to the bowl. Gently and briefly toss to distribute the feta without breaking it up too much.
Step 9: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle with the remaining dressing for a fresh finish.

Tips & Variations

Use butternut or kabocha pumpkin for sweetness and texture variations.
Swap pine nuts for toasted walnuts or pecans for a different crunch.
Add dried cranberries or pomegranate seeds to introduce a fruity tartness.
For a vegan option, omit feta or substitute with a plant-based cheese.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Pumpkin tends to soften further, so it’s best eaten fresh. Keep the dressing separate if possible and drizzle before serving again. Reheat the pumpkin gently if preferred warm, but avoid reheating the spinach.