Pumpkin Salad (with Feta & Walnuts)
User Reviews
5
Pumpkin Salad (with Feta & Walnuts)
Description
Pumpkin Salad (with Feta & Walnuts) starts by roasting cubed pumpkin or butternut squash coated with olive oil, salt, and pepper until tender but not mushy. This preserves the pumpkin’s shape and texture when incorporated into the salad. Fresh arugula leaves form a peppery green base.
The salad is topped with crumbled feta cheese for creaminess, chopped walnuts for crunch, dried cranberries or pomegranate seeds for a burst of sweetness, and toasted pumpkin seeds for additional texture. A dressing made of olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper is shaken and drizzled over before tossing gently to combine.
This salad offers a balance of sweet, savory, and tart components with varied textures from soft pumpkin to crunchy nuts and seeds. It works as a side or light meal and can be customized by switching dried cranberries for pomegranate seeds.
Ingredients
For Roasting Pumpkin
- 4 cups pumpkin or butternut squash, cut into cubes, 1 lb
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly crushed
For Salad
- 4 cups arugula 5oz, or baby kale
- 1/3 cup feta cheese 2oz, crumbled
- 2 tablespoon dried cranberries or pomegranate seeds
- 2 tablespoon walnuts chopped
- 1 tablespoon pumpkin seeds toasted
For Dressing
- 3 tablespoon extra virgin olive oil
- 1 1/2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Toss the cubed pumpkin in a bowl with olive oil, salt and pepper.
- Spread the pumpkin onto the baking sheet and roast in the oven for 25-30 minutes. Half way through remove from oven and flip. Then remove and let cool.
- To make the dressing, mix the olive oil, balsamic vinegar, honey, lemon juice, salt and pepper together in a cup or a jar. Shake well!
- In a large mixing bowl or serving platter, add the arugula leaves. Drizzle a little dressing and toss.
- Spread the roasted pumpkin cubes, feta, walnut, dried cranberries, and toasted pumkin seeds .
- Drizzle the dressing onto the salad. Toss gently when serving. Enjoy!
Notes
- Choose either pumpkin or butternut squash; avoid over-roasting to prevent mushiness.
- Substitute dried cranberries with pomegranate seeds for a fresh color and flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 445mg | 19% |
| Potassium | 526mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 10405IU | 208% |
| Vitamin C | 14mg | 16% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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