Roasted Pumpkin Salad with Feta and Arugula
Brighten up your table with this Roasted Pumpkin Salad with Feta and Arugula, a vibrant and wholesome dish that perfectly balances sweet, savory, and tangy flavors. Tender, oven-roasted pumpkin cubes are the star of this recipe, paired with the peppery bite of arugula, creamy crumbled feta, and crunchy roasted pumpkin seeds. A zesty homemade lemon vinaigrette, infused with honey and Dijon mustard, ties all the flavors together beautifully, while thinly sliced red onion adds a touch of sharpness. This salad is as nutritious as it is delicious, and it comes together in just 40 minutes, making it an excellent choice for a quick and healthy lunch or a stunning side dish. Ideal for fall gatherings or any time of year, this recipe is guaranteed to impress with its bold flavors and beautiful presentation!
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Recipe Information
Ingredients
- 1 small (about 2 lbs) pumpkin
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 cups arugula
- 0.5 cups, crumbled feta cheese
- 0.25 cups roasted pumpkin seeds
- 0.5 small, thinly sliced red onion
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Instructions
Preheat the oven to 400°F (200°C).
Peel and de-seed the pumpkin, then cut it into 1-inch cubes.
Place the pumpkin cubes on a baking sheet and drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper.
Toss the pumpkin cubes to coat them evenly and spread them into a single layer.
Roast in the preheated oven for 20-25 minutes or until the pumpkin is tender and lightly browned.
While the pumpkin is roasting, prepare the dressing by whisking together 1 tablespoon of olive oil, lemon juice, honey, and Dijon mustard.
In a large bowl, combine the arugula, crumbled feta cheese, roasted pumpkin seeds, and thinly sliced red onion.
Once the pumpkin is done roasting, allow it to cool slightly, then add it to the salad bowl.
Drizzle the lemon vinaigrette over the salad and gently toss to combine all ingredients. Adjust seasoning with additional salt and pepper if desired.
Serve immediately with additional feta and pumpkin seeds on top if desired.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
