Roasted Pumpkin and Feta Salad
A vibrant, Mediterranean-inspired salad that perfectly balances the caramelized sweetness of oven-roasted pumpkin with the sharp, salty punch of crumbled feta cheese. Featuring a peppery arugula base and the satisfying crunch of toasted almonds, this dish is a sophisticated yet accessible meal that celebrates fresh, seasonal produce. It is a nutritious, vegetarian-friendly option that works beautifully as a satisfying main for a light lunch or a stunning side dish for a dinner party.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 2 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 medium pumpkin or butternut squash, peeled and cubed into 1-inch pieces
3 cups fresh arugula, washed and dried
1/2 cup feta cheese, crumbled
1/4 cup almonds, roughly chopped and lightly toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze (optional for dressing)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with 1 tablespoon of olive oil and a pinch of salt and pepper on a baking sheet.
Roast the pumpkin for 25-30 minutes, or until tender and golden brown, turning once halfway through.
Remove from the oven and let the pumpkin cool slightly.
In a large bowl, toss the fresh arugula with the remaining tablespoon of olive oil.
Arrange the warm roasted pumpkin on top of the arugula bed.
Sprinkle with the crumbled feta and toasted almonds.
Drizzle with balsamic glaze if desired and serve immediately.
Notes
To toast almonds, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant. You can substitute pumpkin with butternut squash or acorn squash depending on seasonal availability. For a heartier meal, add cooked quinoa or chickpeas.
Find it online: https://cookingwithramsay.com/roasted-pumpkin-and-feta-salad/