Amazing Roast Pumpkin Feta Salad (With Chorizo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 (as a light lunch or side, 2 to 3 as a main)
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Calories
450 kcal
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Cuisine
American
Amazing Roast Pumpkin Feta Salad (With Chorizo)
Description
This salad uses peeled and chopped pumpkin roasted at high heat with olive oil and thyme until tender and browned. The roasting concentrates the pumpkin's sweetness and softens it, while the herbs add aromatic depth. Thin slices of chorizo are pan-fried separately until lightly browned, contributing a spicy, savory component. Toasted pine nuts add crunch and a subtle nuttiness.
The salad greens provide freshness and balance, while crumbled feta adds salty creaminess. A dressing combining olive oil, balsamic vinegar, and honey is whisked and drizzled over the salad to complement and bind the components with its sweet tang.
Serving suggestions include toasted olive oil bread and optional Greek yogurt or tzatziki. The recipe allows flexibility in pumpkin size, chorizo type, and herb choice. The salad can be assembled warm or prepped in advance and combined just before serving to preserve the texture of the leaves.
The notes suggest variations with other cured meats or cheeses and adding cooked grains for heartiness. Roasting at high heat evaporates moisture quickly, and adjusting pumpkin size impacts cooking time. Quality chorizo enhances flavor significantly.
Ingredients
For the salad
- 17 ounces pumpkin deseeded, peeled and chopped into chunks - amount doesn't have to be exact (Use ready-chopped or even frozen if you like).
- 2 tablespoons olive oil
- 3.5 ounces chorizo thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup pine nuts
- 3.5 ounces salad greens of your choice
- 1 teaspoon thyme or other dried herbs e.g. basil, oregano, mixed Italian herbs, or 2 sprigs fresh thyme, dried
- salt
- black pepper
For the dressing
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
To serve (optional)
- bread toasted fresh bread drizzled with olive oil and sprinkled with salt
- olive oil
- salt
- Greek yogurt or tsatziki
Instructions
- Heat the oven to 220C/425F.
- Scatter the pumpkin in one layer on a baking tray and toss well with the olive oil. Scatter over the herbs and salt and pepper (to taste).
- Roast the pumpkin for 30 to 40 minutes or until it is soft and golden brown. Shake the tray half way through the cooking time.
- Meanwhile, pan fry the sliced chorizo in a dry pan until it's lightly browned (about 5 minutes). Set aside.
- Toast the pine nuts on a low heat in another dry frying pan until they are lightly browned. Shake the pan every now and again.
- Scatter the salad leaves over a large platter or shallow salad bowl.
- Scatter the roasted pumpkin and chorizo over the salad leaves, then add the pine nuts and feta cheese.
- Whisk together the dressing ingredients in a small jug, then drizzle a little over the salad. Serve the rest on the side.
- Serve with toasted fresh bread and Greek yogurt or tsatziki (if you like).
Notes
- Roast pumpkin pieces smaller for shorter cooking time (20-30 minutes); larger pieces may need up to 40 minutes.
- Use ready-cut or frozen pumpkin for convenience; high oven heat helps evaporate moisture quickly during roasting.
- Select high-quality chorizo for best flavor; farmer's market options may offer nitrite-free versions.
- Prepare salad components ahead and keep chilled; toss with dressing just before serving to keep greens crisp.
- Serve warm salad with olive oil toasted bread and optional Greek yogurt or tzatziki.
- Try variations by substituting chorizo with crispy bacon, pancetta, or sausage, and feta with other cheeses like goat cheese or parmesan.
- Add cooked grains such as quinoa or couscous to make the salad more filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as a light lunch or side, 2 to 3 as a main)
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 426mg | 18% |
| Potassium | 629mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 13129IU | 263% |
| Vitamin C | 31mg | 34% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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