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Spinach Pumpkin Feta Salad

Featured in Meatless Meals With Staying Power.

This dish pairs caramelized roasted pumpkin with fresh spinach that softens slightly when combined. Tangy feta crumbles and buttery pine nuts round it out, with a honey balsamic dressing adding a perfect mix of sweetness and acidity. Add a pinch of fresh herbs to brighten up the final flavors.
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Updated on Tue, 15 Apr 2025 20:54:14 GMT
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Spinach Pumpkin Feta Salad | mecooking.com
When the cool fall breeze blows in and winter's on its way, nothing beats diving into a tasty pumpkin, spinach, and feta salad. I've made this dish in my home for ages now, and it's got this amazing mix of sweet, salty, and crunchy bits that always gets rave reviews at parties or works great just for dinner.

Getting Started

You'll love this Pumpkin, Spinach and Feta mix because it's got amazing taste, tons of good-for-you stuff, and everyone seems to enjoy it. It's perfect for casual Sunday hangouts, prepped lunches for the week ahead, or any social event you've got coming up. Since it's gluten-free, folks with food issues can dig in too, and you can whip it up any time of year. This mix has been a hit at my place forever, and I keep making it for my people who always want something fresh and interesting to try. When you put together that oven-baked pumpkin, crisp spinach, tangy feta, and zingy homemade dressing, you've got something really special.

What You'll Need and How to Prep

  • 600g / 1.2 lb Pumpkin: Chopped into 3cm / 1.25" chunks, then baked with some olive oil and a bit of salt and pepper.
  • Dressing stuff:
    • 2.5 tablespoons extra virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • Salt and pepper to taste
    A sweet and tangy Honey Balsamic mix to tie everything together.
  • Everything else:
    • 1/4 cup / 35g pine nuts or almonds
    • 150g / 5 oz baby spinach leaves
    • 60g / 2 oz crumbled feta cheese

How to Put It All Together

Getting the Pumpkin Ready:
Turn your oven to 220C/430F (regular) or 200C/390F (fan). Spread pumpkin chunks on a tray with some oil, salt, and pepper. Cook for 20-25 minutes until they're soft and a bit golden. Let them cool down a little.
Mixing Your Salad:
  • Put your spinach in a big bowl and add a bit of dressing.
  • Toss in your warm pumpkin, feta chunks, and nuts.
  • Stir everything gently, then put on some extra dressing and toppings before serving.

Extra Tips

You can play around with this salad's temp, greens, and how much dressing you use:

How Much It Makes and Food Stats

Makes enough for 2-3 people as a main or 4-5 as a side. Each portion has about 264 calories (13% of what you need daily).

My Thoughts and Ideas

This dish doesn't have gluten and you can change it up for different diets (no dairy, vegan, etc.). You might want to try throwing in pomegranate seeds or switching up the dressing.

Ways to Switch It Up

Add some pomegranate for a fancy touch, swap in different nuts for extra crunch, or try new dressing combos that match your taste buds.

Great for Cold Months

Works really well during fall and winter. The warm pumpkin makes it cozy, and you can add festive things like cranberries when the holidays come around.

Fits Different Diets

You can tweak the recipe for vegans, folks who can't do dairy, or people watching carbs by using different cheese options and low-carb dressings.

Last Thoughts: Always a Winner

This mix brings together warm pumpkin, soft feta, and fresh greens with flavors you can change up to make a fantastic dish that works for pretty much any time or event.

Spinach Pumpkin Feta Healthy

Warm pumpkin chunks blend with soft spinach leaves, rich feta crumbles, and toasted pine nuts, plus a honey balsamic drizzle that’s just the right balance of sweet and tangy.

Prep Time
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Cook Time
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Total Time
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By: Mariana

Category: Vegetarian

Difficulty: Easy

Cuisine: Modern

Yield: ~

Dietary: Vegetarian, Gluten-Free

Ingredients

01 600g (1.2 lb) pumpkin, peeled and diced into 3cm (1.25") chunks.
02 1 1/2 tablespoons of olive oil.
03 Pepper and salt for flavor.
04 50ml (2.5 tablespoons) extra virgin olive oil.
05 2 tablespoons of balsamic vinegar.
06 1 tablespoon of honey.
07 35g (1/4 cup) pine nuts.
08 4 handfuls (150g, 5 oz) of baby spinach.
09 60g (2 oz) feta cheese, crumbled—or more if you'd like!

Instructions

Step 01

Set your oven to heat at 200C/390F for fan ovens or 220C/430F for regular ones.

Step 02

Mix pumpkin chunks with olive oil, plus a sprinkle of salt and pepper. Lay them flat on a baking tray, then roast for 30-40 minutes until they’re soft and slightly golden.

Step 03

Combine balsamic vinegar, honey, and extra virgin olive oil in a small bowl. Add some salt and pepper, then whisk together until smooth.

Step 04

In a large bowl, toss spinach leaves with a little of the Honey Balsamic dressing to lightly coat the greens.

Step 05

Add roasted pumpkin, some pine nuts, and crumbled feta to the spinach. Toss everything gently so the feta stays visible without getting smashed.

Step 06

Place the salad on a plate to serve. Sprinkle over the rest of the feta and pine nuts, and finish with a drizzle of the remaining dressing just before digging in.

Notes

  1. Serving Ideas: Pop this salad on the table warm or at room temperature.
  2. Swapping Greens: Try swapping out spinach for peppery rocket (arugula) if you like a bit of a sharper taste.
  3. Dressing Advice: Spinach doesn’t hold onto the dressing easily, so add it at the last minute before serving.
  4. Nut Note: Pine nuts are on the pricey side but bring a toasty crunch and great flavor.

Tools You'll Need

  • Oven.
  • Tray for baking.
  • Whisker tool.
  • Bowl (small).
  • Bowl (big).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~