Description
This roasted pumpkin and feta salad is a delightful Mediterranean-inspired dish that pairs the deep, caramel sweetness of roasted squash with the tangy, savory punch of crumbled feta. Finished with earthy toasted almonds and a bright orange vinaigrette, it offers a perfect balance of textures and colors. A vibrant, healthy, and plant-forward meal that works beautifully as a satisfying lunch or an elegant side dish for any occasion.
Ingredients
3 cups fresh arugula
2 cups pumpkin or butternut squash, peeled and 1-inch cubed
1/2 cup feta cheese, crumbled
1/4 cup almonds, roughly chopped and toasted
2 tablespoons olive oil
1/2 teaspoon salt
1/4 cup fresh orange juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
1/2 teaspoon apple cider vinegar
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with 2 tablespoons of olive oil and salt on a baking sheet.
Roast the pumpkin for 25-30 minutes, or until tender and lightly charred at the edges.
In a small bowl, whisk together the fresh orange juice, 2 tablespoons olive oil, honey, and apple cider vinegar to make the dressing.
In a large serving bowl, add the arugula.
Top the arugula with the roasted pumpkin, crumbled feta, and toasted almonds.
Drizzle the orange vinaigrette over the salad just before serving and toss gently.
Notes
Ensure the pumpkin is cut into uniform pieces for even roasting. You can use goat cheese as a creamy alternative to feta. For a protein boost, add chickpeas or grilled halloumi. Store the prepped components separately and assemble just before serving to keep the arugula crisp.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg