Roasted Pumpkin, Spinach and Feta Salad

I don’t like wasting food. Few years ago, I had to throw away pumpkins after Halloween because I didn’t know what to do with them, until I tried a delicious pumpkin soup. That’s when I thought that I can make use of the pumpkins we buy as decoration for cooking purpose too. So I started experimenting with pumpkin recipes (that didn’t come from a flavored canned sauce). One of my favorite pumpkin recipes is this Roasted Pumpkin, Spinach and Feta salad.

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One of my blogger friends, Sheila asked to interview me for her Whatcha Makin’ Wednesdays? creative series and I provided a short snippet on how to make roasted pumpkin wedges together with my answers to her interview. Feel free to check out how to make roasted pumpkin wedges in her post: https://emptynextlifestyle.com/whatcha-makin-wednesdays-sonila-cami/.

Roasted Pumpkin, Spinach and Feta Salad Recipe

This salad is very easy to make. It doesn’t require a lot of effort. Furthermore, it is very colorful and healthy! Kids love it which is always a bonus in my book because who has time to make several meals a day:). Also, this salad is easy to customize. You can use a favorite salad dressing instead of olive oil/vinegar. Or you can replace spinach with romaine lettuce. Feel free to use red or yellow onions instead of green onions. I would also add green bell pepper if available. Below is my original recipe, but definitely customize as you like:).

Roasted Pumpkin, Spinach and Feta Salad

Sonila

Perfect Fall salad. Roast pumpkin in wedges and add vegetables, easy, seasonal and tasty.

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Salad

Cuisine American, Mediterranean

Servings 4

Ingredients

  

1x2x3x

• 5 ozs baby spinach
• 8 roasted pumpkin wedges about ¼ of a medium size pumpkin (see in post link to instructions for roasting)
• 2 roma tomatoes
• 3 green onions
• 3 ozs feta cheese
• 4 tbsps olive oil
• 1 tbsp red wine vinegar
• salt to taste feta cheese is pretty salty and pumpkin has been roasted with salt, so be careful how much additional salt you add.

Instructions

 

• Roast pumpkin in wedges with olive oil, salt and pepper after you have cleaned it really well and de-seeded. 
• Chop spinach and arrange on a platter. Add chopped tomatoes and onions.
• Let roasted pumpkin cool down for about 1 hr before you add it to salad. Use a spatula to remove from baking sheet.
• Break feta cheese in crumbles and add on top of the salad. 
• You can add olive oil/vinegar yourself or let you guests serve over their portion based on preference. 

Keyword fall salad, pumpkin salad, roasted pumpkin, spinach salad

Tried this recipe?Mention @mediterranean_latin_love or tag #mediterraneanlatinloveaffair!

Additional Pumpkin Recipes

I love fall and everything with pumpkin in it. I know, I know we are barely out of the season. But I wanted to write this post before I displace the pictures or get caught in the latest trends next season. Here are my other pumpkin recipes if you want to check them out:

• Stuffed pumpkin
• Phyllo Dough Pumpkin Pie