Roast Pumpkin Spinach Feta Salad

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by Alena Schowalter
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This 30-minute roasted pumpkin spinach feta salad recipe is bursting with color and flavor! Perfect for seasonal entertaining during the holidays but also as a lovely fall or winter side dish.

This beautiful roast pumpkin spinach feta salad is our favorite seasonal 30-minute dinner!

It works for weeknights as well as a crowd-pleasing addition to any holiday spread and is bursting with flavors and textures.

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With a little bit of meal prep, you can put this meal together in even less than 30 minutes — plus, it works wonderfully for any leftovers you may have!

You’ll love the fall-inspired components, from pumpkin to roasted onion, walnuts and fresh greens.

Find more tasty vegan salads like spinach fig salad or sweet potato arugula salad on our website.

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Recipe overview

  • 30 minutes from start to finish
  • Naturally gluten-free, dairy-free & vegan
  • Endlessly customizable
  • Really healthy yet comforting
  • Bursting with color & flavor
  • Seasonal side or main dish

The combination of crunchy greens that are slathered in sweet and tangy mustard dressing together with tender roasted pumpkin, caramelized pear and herbed tofu feta is just one of a kind and will swoon any dinner guest!

table with sliced pumpkin, red onion, walnuts, pomegranate, pear, spinach and tofu feta

Ingredients needed

You can find more ideas for what to add to your roasted pumpkin feta salad below to easily create your own perfect version of this colorful bowl!

woman in white shirt and apron leaning over a table and holing fresh spinach and arugula in her hands

How to make pumpkin spinach feta salad

1. Roast pumpkin, onion & pears

Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper. Wash and slice the pumpkin, pears and onion, then arrange them in a single layer on your prepared tray.

Put everything into the oven for around 20-25 minutes, or until your produce has become golden, tender and fragrant! At this point, remove your tray from the oven and let the plant-based goodness cool slightly before assembling your pumpkin feta salad.

By the way, you can simply add your favorite nuts to the baking tray for the last 5 minutes to have a delicious toasted, crunchy topping!

lined baking sheet with roasted pumpkin, onion and pears

2. Prepare spinach & arugula

While your veggies and pears are in the oven, wash your leafy greens and place them into a large bowl (or several smaller bowls).

3. Make the dressing

Combine Dijon mustard, vegan yogurt, maple syrup, lemon juice, salt and garlic powder in a small bowl and whisk until smooth.

Adjust to taste preferences, then set aside.

table with a cutting board, lemon wedge and glass jar with homemade vegan dressing

4. Assemble the salad

Finally, you can add your warm roasted pumpkin slices, onion and pears to your prepared spinach and arugula. Top with vegan tofu feta, pomegranate seeds, fresh mint and toasted walnuts.

Drizzle with vegan honey mustard dressing and enjoy immediately!

Storage & prep

You can put this beautiful pumpkin spinach feta salad together even quicker if you prepare some of the components ahead of time!

The mustard dressing and tofu feta can be stored in the fridge for up to one week and you can even pre-roast the veggies!

Just let them cool and store in the fridge for 2-3 days, then reheat once you’re ready to enjoy this salad.

Any leftovers if the assembled salad can be kept in the fridge for around 3 days, although it would be best to store the delicate greens separately from the dressing to avoid a soggy mess.

woman in brown sweater holding a small bowl of colorful spinach, pumpkin, feta and pear salad in her hands

Adjustments & substitutions

Roasted vegetables: eggplant, beetroot or bell peppers

Add-ins: dried cranberries, almonds, pumpkin seeds, pecans or apple slices

Protein: chickpeas, cannellini beans or brown lentils

Grains: farro, quinoa, millet, buckwheat, bulgur or couscous

More dressing ideas

35+ Delicious Vegan Dressings
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More vegan fall recipes

Did you make this recipe and like it? Let us know in the comments below, leave a rating and Pin it here!

Roast Pumpkin Spinach Feta Salad

by Alena Schowalter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
This 30-minute roasted pumpkin spinach feta salad recipe is bursting with color and flavor! Perfect for seasonal entertaining during the holidays but also as a lovely fall or winter side dish.
Serves 4

Ingredients

  • 1 medium Hokkaido pumpkin cut into slices (1 lb or 450 g)
  • 2 red onions cut into wedges
  • 2 pears cut into wedges
  • ¾ cup vegan feta 190 g
  • 5 cups fresh spinach 150 g
  • 1 cup fresh arugula 40 g
  • ½ cup toasted walnuts 50 g
  • ½ pomegranate seeds only
  • Fresh mint leaves
  • Vegan honey mustard

Instructions

Roast Pumpkin, Onion & Pears

  • Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.
  • Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.
  • If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!
  • Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.

Prepare Greens & Dressing

  • In the meantime, put the washed spinach and arugula into a large bowl.
  • In a jar or small bowl, whisk together the dressing ingredients or give it a good shake with a leak-proof lid on to combine.

Assemble the Salad

  • Finally, arrange your roast pumpkin and feta salad by adding the baked and still warm goodness on your leafy greens, then top with herbed tofu feta, pomegranate seeds and toasted walnuts.
  • Finish off with some fresh mint leaves and drizzle with mustard dressing. Toss to combine and enjoy immediately!

Notes

  • Pretty much any type of winter squash works for this salad. If they are not in season, you can use sweet potato instead!
  • Some components, like the dressing or tofu feta, can be prepared ahead of time (see article).
  • Other delicious toppings include pumpkin seeds, almonds, sliced apple, pecans or dried cranberries.
  • To make this salad more filling, you can add some avocado, legumes or grains and have a proper main meal that way!
  • You can also cube and season your winter squash before baking it.
Course: Salads + Bowls
Cuisine: American
Nutrition Facts
Roast Pumpkin Spinach Feta Salad
Amount per Serving
Calories
274
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
10
g
Cholesterol
 
1
mg
0
%
Sodium
 
282
mg
12
%
Carbohydrates
 
34
g
11
%
Fiber
 
8
g
33
%
Sugar
 
19
g
21
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

1 Comments

  1. Cannot find the ingredient MEASUREMENTS for the salad dressing!. Need to know for my diabetes control.

    Reply

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