This roasted pumpkin, spinach and feta salad with pomegranate, toasted almonds and a simple balsamic-lemon dressing is easy to prepare and makes a healthy, colourful side for any meal.
If you enjoy pumpkin as much as I do, this salad is a wonderful way to showcase its natural sweetness. Roasting concentrates the flavour and creates a tender, caramelised texture that pairs beautifully with salty feta, crisp spinach and crunchy almonds. A burst of pomegranate seeds adds freshness and a festive pop of colour — dried cranberries are a great alternative if pomegranate isn’t available.
This salad works well as a side for grilled meats, roasted fish or as part of a shared spread at a dinner party. The ingredients are simple, the dressing is quick to whisk together, and you can adapt the recipe easily for vegan or nut-free diets.
Ingredients you’ll need
This recipe keeps the ingredient list short and flexible. You’ll need:
- Pumpkin: I used Japanese (kabocha) pumpkin for its sweet, dense flesh. Butternut or Kent work well too.
- Feta cheese: Crumbled cow’s milk feta is ideal. Substitute goat cheese, halloumi, or a dairy-free feta if needed.
- Baby spinach: Tender leaves provide a fresh base for the salad.
- Almonds: Lightly toasted and chopped for crunch. Swap for walnuts, pine nuts or pumpkin seeds if preferred.
- Pomegranate seeds: Fresh seeds add sweetness and texture; about ½ cup. Dried cranberries are a fine substitute.
- Balsamic vinegar and lemon juice: Combine these with a little olive oil to make a bright vinaigrette.
- Extra virgin olive oil, salt and pepper: To season and finish the salad.
Complete ingredient amounts are shown in the recipe card below.
How to make pumpkin spinach feta salad
Preheat the oven: Set the oven to 180°C / 350°F and line a baking sheet with parchment paper.
Prepare the pumpkin: Toss cubed pumpkin with 2 teaspoons of olive oil, season with salt and pepper, arrange in a single layer and roast for 20–25 minutes until tender and lightly golden. Avoid overcooking so the pieces hold their shape.
Make the dressing: Whisk together 2 tablespoons balsamic vinegar, 2 tablespoons lemon juice and 1 tablespoon extra virgin olive oil with a pinch of salt and pepper. A jar with a lid is useful for shaking the vinaigrette until emulsified.
Assemble the salad: In a large bowl place the baby spinach, add the roasted pumpkin, crumbled feta, toasted almonds and half the pomegranate seeds. Drizzle with dressing and toss gently to combine so the leaves remain bright and not wilted.
Finish and serve: Scatter the remaining pomegranate seeds over the top for colour and texture, adjust seasoning if needed, then serve immediately.
Ingredient substitutions
- Pumpkin: Roasted sweet potato is a delicious alternative.
- Feta cheese: Use halloumi for a firmer, grilled option; choose dairy-free feta to keep this vegan.
- Nuts: Swap almonds for toasted walnuts, pine nuts or roasted pumpkin seeds to vary the flavour or to avoid tree nuts.
- Greens: Mixed salad leaves, baby kale or arugula all work. If you use kale, massage it lightly with a little dressing to tenderise the leaves.
- Pomegranate: If fresh seeds aren’t available, use ¼ cup dried cranberries or raisins for sweetness and chewiness.
How to store
Store leftovers in an airtight container in the refrigerator for 1–2 days. Note that the roasted pumpkin will soften further when dressed, so for best texture keep the dressing separate and toss just before serving if you plan to store the salad.
Recipe FAQ
Can I substitute the pumpkin? Yes — roasted sweet potato or butternut squash are excellent substitutes.
What type of pumpkin is best? Kent, butternut or Japanese (kabocha) pumpkins roast well and have a sweet, creamy texture suited to salads.
What pairs well with this salad? Serve alongside grilled chicken, lamb, salmon or a hearty grain dish for a balanced meal.
Can I use halloumi instead of feta? Absolutely — halloumi adds a satisfying, chewy texture and retains more shape if you prefer something less crumbly than feta.
Other pumpkin salad recipes
If you enjoy this combination, try variations such as roasted pumpkin with couscous and zucchini, roasted beetroot and pumpkin, or miso-glazed pumpkin with kale. Each brings a different flavour profile while keeping the comforting roasted pumpkin as the star ingredient.
If you try this pumpkin spinach feta salad, I’d love to hear how you make it — whether you change the nuts, switch the cheese or add a grain. Leave a comment or note your adjustments so others can benefit from your ideas.
Pumpkin Spinach Feta Salad
- Author: Caitlin Rule
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 600 g / 1.2 lb pumpkin, cut into 3 cm (1.25″) cubes
- 150 g / 5 oz baby spinach leaves (about 4 handfuls)
- ¼ cup roasted almonds, chopped
- ½ cup (60 g / 2 oz) feta cheese, crumbled
- ½ cup pomegranate seeds*
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.
- Toss the pumpkin cubes with 2 teaspoons of olive oil, season with salt and pepper, and spread in a single layer on the prepared baking sheet. Roast 20–25 minutes until tender and lightly golden.
- Meanwhile, whisk together the balsamic vinegar, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl or jar.
- In a large bowl, place the baby spinach. Add the roasted pumpkin, crumbled feta, chopped almonds and half the pomegranate seeds. Drizzle with the dressing and toss gently to combine.
- Scatter the remaining pomegranate seeds over the top, adjust seasoning if needed, and serve immediately.
Notes
- Any pumpkin or winter squash will work; textures vary slightly between varieties.
- If you don’t have fresh pomegranate seeds, use ¼ cup dried cranberries or raisins.
- Store leftovers in an airtight container for 1–2 days. To preserve texture, keep the dressing separate and toss before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roast
- Cuisine: Australian