Roast Pumpkin Salad with Honey and Feta – Sweet, savory, and satisfyingly seasonal—this roast pumpkin salad layers golden caramelized squash with creamy feta, crisp greens, and a drizzle of honey for balance. It’s a heart-healthy dish that feels indulgent without the sugar crash, perfect for fall gatherings or a cozy lunch that celebrates flavor and fiber.
Bonus: it’s just as good cold the next day.
Serves 2-3 as a side or 1-2 as a main
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 1 butternut pumpkin or squash (about 600g or 1.3lbs)
- 3 tablespoons oil (I used a herb oil but regular olive oil will do)
- 2 tablespoons sesame seeds
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 50g/1.7 ozs feta cheese, crumbled
- 1/2 teaspoon chilli flakes
- salt and pepper to season
Instructions
- Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.
- Toss the pumpkin cubes in the oil and bake for 20 minutes.
- Remove from the oven and toss with sesame seeds. Return to oven for 10 minutes and let it roast.
- Drizzle with honey, balsamic vinegar, feta, and chilli flakes. Season to taste with salt and pepper. Serve hot or cold.
Recipe adapted from NotQuiteNigella.com
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